Zubereitung

1. 1

   Rinse the pork knuckle in cold water and put it into a large pan with the water. Roughly cut up the cleaned soup vegetables, halve the onions and add both along with the bay leaves, allspice berries, peppercorns and salt.

2. 2

   Bring everything to the boil, skim off the foam and cook the meat covered over low heat until it is cooked right through and comes away from the bone easily.

3. 3

   Lift out the knuckle and leave it to cool. Pour the stock through a fine sieve, throw away the boiled-out vegetables and put the stock somewhere cold so that the fat settles on top.

4. 4

   Skim all the fat off the stock and measure out 750 ml of clear stock, topping it up with a little water if necessary.

5. 5

   Peel the carrots, cut them into small dice and cook them in a little stock until just tender.

6. 6

   Add the peas and cook them with the carrots, then drain both and leave them to cool.

7. 7

   Soak the gelatine in plenty of cold water.

8. 8

   Heat the measured stock without letting it boil and season it sharply with white wine vinegar, sugar, salt and pepper; cold, the Sülze tastes noticeably milder than warm.

9. 9

   Squeeze the gelatine out well and dissolve it completely in the hot stock, stirring.

10. 10

    Pick the meat off the bone, remove the rind and the coarse fat and cut the lean meat into cubes of about 1 cm.

11. 11

    Dice the pickled gherkins. Spread the meat, carrots, peas, diced gherkins and the parsley evenly in a 25 cm loaf tin rinsed out with cold water.

12. 12

    Pour the lukewarm stock over until everything is covered and leave the Sülze to set in the fridge, covered.

13. 13

    Loosen the Sülze from the sides with a thin knife, dip the tin briefly into hot water, turn it out onto a platter and slice it while cold.