German Sauerfleisch Sour Spiced Pork
Experience the authentic flavors of northern Germany with German Sauerfleisch, a delectable sour spiced pork dish that’s as unique as it is comforting. Tender chunks of pork shoulder or belly are simmered in a tangy vinegar-based broth infused with warming spices like juniper berries, cloves, and bay leaves, along with aromatic vegetables. The dish is then beautifully finished with a gelatin-based aspic, creating a savory jelly that encases the meat for a truly distinctive texture. Served cold, this traditional delicacy is perfect for pairing with crispy fried potatoes or crusty bread, making it a flavorful centerpiece for any meal. With its balance of hearty richness and bright, tangy notes, German Sauerfleisch captures the essence of rustic, old-world cooking.
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Recipe Information
Ingredients
- 1000 g Pork shoulder or pork belly
- 500 ml White vinegar
- 1000 ml Water
- 2 large White onions
- 3 Bay leaves
- 12 Whole black peppercorns
- 6 Cloves
- 8 Juniper berries
- 15 g Salt
- 20 g Gelatin powder
- 1 medium Carrot
- 1 large Celery stalk
- 2 sprigs Parsley
- 10 g Sugar
Instructions
Cut the pork shoulder or belly into large chunks, about 4 cm each.
In a large pot, combine water, white vinegar, and salt. Stir to dissolve the salt.
Peel and slice the onions into rings, and chop the carrot and celery into chunks. Add the onions, carrots, celery, bay leaves, peppercorns, cloves, juniper berries, and parsley sprigs to the pot with the liquid.
Add the pork chunks to the pot and bring it to a gentle boil over medium heat. Once boiling, reduce the heat to low and simmer for 1.5 hours, or until the pork is tender.
Taste the broth and adjust salt or add a pinch of sugar, if needed. Strain the broth, reserving both the liquid and pork. Discard the cooked vegetables and spices.
While the broth is still warm, dissolve the gelatin powder in 125 ml of hot water. Mix the gelatin into the strained broth, stirring to combine.
Arrange the cooked pork chunks in a deep serving dish or individual ramekins. Pour the gelatin-infused broth over the pork until the meat is fully submerged.
Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours, or until the broth sets into a jelly.
Once set, the Sauerfleisch can be served cold. Slice and plate with a garnish of fresh parsley. Serve alongside fried potatoes or crusty bread for a complete meal.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1129 mg | 49% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 4.7 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 767 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
