Pork in aspic with remoulade sauce

Name: Pork in aspic with remoulade sauce (Sauerfleisch mit Remouladensauce)
Cuisine: German
Ingredients: 600 g/1 lb 6 oz boneless pork shoulder; 3 bay leaves; 5 peppercorns; 1 clove; 2 each of allspice and juniper berries; 2 each of allspice and juniper berries; 2 medium carrots; 2-3 sticks celery; 150 ml/¼ pint/⅔ cup white wine vinegar; 15 gelatine leaves; chopped parsley and sliced tomatoes, to garnish; 250 ml/8 fl oz/1 cup mayonnaise; 75 g/3 oz gherkins and 20 ml/4 tsp vinegar from the jar; 75 g/3 oz gherkins and 20 ml/4 tsp vinegar from the jar; 1 onion, roughly chopped; 5 ml/1 tsp capers; 10 ml/2 tsp chopped parsley; 5 ml/1 tsp chopped dill; salt and sugar; salt and sugar

Sauerfleisch mit Remouladensauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

This hearty, home-style German dish is popular all over the country, eaten with a glass of beer. It takes some time to prepare the pork in aspic, but this is done in advance and the rest of the meal is quickly assembled.

Ingredients

600 g/1 lb 6 oz boneless pork shoulder
3

Europe
Germany
Main course

Method

Put the pork in a large pan with the bay leaves and spices. Add water to cover, bring to the boil and skim, then reduce the heat, cover and simmer for 1 hour.
Peel and trim the vegetables, cut into small dice and reserve. Add the peelings and some