Pork roast in aspic (Bratensülze) - tasty and easy

gelatin

🥗Healthier: agar-agar

💰Cheaper: gelatin powder

Agar-agar is plant-based and can be a vegetarian alternative.

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Pork loin is a less fatty cut that can be more economical.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is often less expensive and works well for flavor.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Canned chickpeas are a cost-effective protein alternative.

Cut the vegetables (carrots, leek, celery root) into cubes.

Place the cubed vegetables at the bottom of a roasting pot or Dutch oven.

Season the pork roast with salt and pepper on all sides.

Place the seasoned pork roast on top of the vegetables in the pot.

Add hot water around the pork roast, ensuring the meat is covered.

Cover the pot with a lid and place it in the oven at 180°C (356°F) for about 2 to 3 hours.

Once cooked, remove the pork roast and let it cool down before slicing it into slices, cubes, or strips as desired.

For the aspic liquid, combine vinegar, salt, pepper, spices, onion, and water in a pot and cook it, letting it steep for 30 minutes.

Strain the liquid through a kitchen towel and a sieve to remove solids.

Add aspic powder to the strained liquid, adjusting the amount based on how strong you want the aspic to be.

Add salt and sugar to taste, mixing well.

In a mold, layer fresh carrots and parsley, followed by the sliced pork roast on top.

Add another layer of carrots and parsley over the pork.

Pour the aspic liquid over the layered ingredients, ensuring it covers the meat by about half a centimeter.

Let the aspic cool down for at least a few hours, preferably overnight, to set.

Once set, cut the aspic into slices or cubes to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens