German Loin of Pork in Aspic (Sulz Kotelett)
Description:
Dive into the rich tradition of German cuisine with this classic recipe for German Loin of Pork in Aspic, also known as Sulz Kotelett. This delightful dish combines tender, savory pork with a luscious, gelatinous aspic that encapsulates the flavors of a well-spiced broth. Perfect for a sophisticated dinner or a festive gathering, this recipe serves as an elegant reminder of traditional German culinary artistry.
Preparation and Cooking Times:
- Preparation Time: 30 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 30 minutes
Recipe Category:
Pork
Keywords:
Meat, Less than 4 Hours
Ingredients:
- 3-4 lbs of loin of pork
- 1 1/2 teaspoons salt
- 1 onion, peeled and chopped
- 1 carrot, peeled and sliced
- 2-3 stalks of celery, chopped
- 1-2 celery leaves
- 1 bunch of parsley
- 4 cloves
- 4 peppercorns
- 1 bay leaf
- 1 cup dry white wine
- 1 cup vinegar
- 4 pickles, sliced
- 1 tablespoon plain gelatin
- 2 egg whites
Nutritional Information (per serving):
- Calories: 899
- Fat Content: 50.1 g
- Saturated Fat Content: 17.3 g
- Cholesterol Content: 297.4 mg
- Sodium Content: 1312.3 mg
- Carbohydrate Content: 8.3 g
- Fiber Content: 1.1 g
- Sugar Content: 4 g
- Protein Content: 77.3 g
Instructions:
-
Prepare the Meat:
- Begin by wiping the pork loin with a clean paper towel to remove any excess moisture. Season the meat generously with salt to enhance its flavor.
-
Cook the Pork:
- In a large pot, combine the seasoned pork loin with the chopped onion, sliced carrot, chopped celery or celery leaves, and parsley. Add the cloves, peppercorns, and bay leaf for a robust aromatic profile.
- Pour in the dry white wine and vinegar, then add enough water to cover the meat completely.
-
Simmer to Tenderness:
- Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let the pork cook slowly. This gentle simmering will ensure the meat becomes tender and flavorful, which should take about 1 to 1 1/2 hours.
- After the first hour, test the meat’s tenderness with a fork. If the fork easily penetrates the meat, it’s ready for the next step.
-
Prepare the Garnishes:
- Once the pork is tender, remove it from the pot and cut it into 4 portions. Arrange these portions on a serving dish.
- Garnish with slices of pickles, hard-boiled eggs, and the carrots that were cooked in the pot to add a colorful and appetizing touch.
-
Make the Aspic:
- Strain the stock from the pot into a separate container to remove any solids. Measure the stock to determine how much gelatin you’ll need. For every 2 cups of stock, add 1 tablespoon of plain gelatin.
- Sprinkle the gelatin over the stock and let it soften for a few minutes.
-
Incorporate the Gelatin:
- Lightly beat the egg whites until slightly frothy. Stir them into the softened gelatin and stock mixture. Reheat this mixture to a boil, then immediately remove it from the heat. Allow it to stand until it becomes clear and slightly thickened.
-
Assemble the Dish:
- Pour the gelatin mixture over the arranged pork portions on the serving dish, ensuring that the meat is well-covered.
-
Chill and Serve:
- Place the dish in the refrigerator to chill. This will allow the aspic to set properly. Once firm, the dish is ready to serve.
Serving Suggestion:
- This elegant dish serves 4 or more and is perfect for showcasing traditional German flavors. Pair it with a fresh, crisp salad or hearty potatoes for a complete meal.
Enjoy this classic German recipe that brings the rich, savory taste of traditional pork and aspic to your table, with the satisfaction of a lovingly prepared meal that’s perfect for any occasion! 🍴🇩🇪
