Sour Meat… Part 3 From 4

Start: see part 2.

(*) calculate with 150 to 250 g of meat per person.

Remove the bones from the belly meat. Cut the belly with pork rind into slices just under 2 cm thick, cut slices in half. Peel the onions and cut them into rings. Season the belly slices with salt on both sides. Put them in a saucepan with the onion rings and the spices. Stir the vinegar with the water and sugar and pour over the meat. Let it boil once, then do it at low temperature for 2 to 2 1/2 hours.

Pour the cooked meat into a shallow dish, pour the gravy over it.

Leave to gelatinize in the refrigerator for one night. Serve with roast potatoes or hearty brown bread and beer. Since there is no gelling aid, be sure to keep the sour meat in the refrigerator. It will keep for a few days.

Soak the dried plums in boiled tea. Cut the meat into bite-sized pieces, put them in a large saucepan, cover with water and add the salt and bayberries.

Make about an hour, then add the dried plums with the sugar and the vinegar, let it boil repeatedly for about 15 minutes.

Finally add the raisins and make repeatedly 15 min. If there is no more liquid, you can add water. Finally, season strongly with salt and freshly ground pepper and serve with boiled potatoes.

Next: see part 4.

Tip: Cook only with high quality

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