Sour meat in a jar with roast potatoes

COOK TIME
345 mins

TOTAL TIME
345 mins

Ingredients

Directions

1. 1

   Set aside 1 carrot from the soup vegetables. Clean, wash and drain the rest of the soup vegetables. Cut celery and leek into large pieces. Leave carrots whole or cut in half. Peel and halve 2 onions. Put the knuckle of pork, 200 ml vinegar, soup vegetables, onions, 2 tsp salt, bay leaves, cloves, pimento and peppercorns in a large pot. Pour on 2-2.5 litres of cold water until the meat is covered. Bring to the boil, skim with a skimmer and cook covered over a low to medium heat for 3 1/2-4 hours until tender. Let the knuckles of pork in the stock cool down overnight

2. 2

   The next day remove the fat layer from the gelled brew. Warm the brew slightly with the knuckle of pork. Remove the knuckle of pork from the brew. Pour the brew through a fine sieve. (If necessary, remove bay leaves and peppercorns and set aside). Remove skin, fat and bones from the knuckle of pork (just under 1 kg of cooked meat). Cut the meat into bite-sized pieces

3. 3

   Peel 1 onion and cut into fine rings. Peel, wash and finely dice the carrot. Wash the thyme, shake dry and pluck the leaves. Boil up 1 1/2 litre of stock. Cover the onion, carrot and thyme and simmer over a low to medium heat for about 10 minutes. Divide the meat into 8 glasses (approx. 250 ml each). Season hot stock with vinegar, salt and a little sugar. Add bay leaves and peppercorns to the stock. Pour the hot stock into the glasses. Let it cool down. Then close the glasses and put them in a cool place

4. 4

   Peel and wash the potatoes and cut them roughly into pieces. Mix the potatoes in a bowl with oil, some salt, pepper and sweet paprika. Place on the fat pan of the oven and roast in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 40 minutes. Turn 1-2 times in between

5. 5

   Hard boil the eggs, quench under cold water and let them cool down. Peel 1 onion and chop very finely. Chop cucumbers finely. Wash parsley and dill, shake dry and chop. Peel and finely dice the eggs. Mix yoghurt, mayonnaise, onion, eggs, cucumber and parsley. Season to taste with salt, pepper and about 1/2 teaspoon sugar

6. 6

   Arrange the roast potatoes on plates, add 1 glass of sour meat and remoulade sauce

7. 7

   Preparation time approx. 5 3/4 hours. waiting time approx. 24 hours

Nutrition Facts

KCAL
550 kcal

CARBS
39 g

FATS
29 g

PROTEINS
32 g