📝 About This Recipe
Originating from the coastal regions of Northern Germany, Sauerfleisch is a beloved summer classic that transforms humble pork into a melt-in-your-mouth delicacy. Tender pieces of pork shoulder are slow-simmered in a fragrant, spiced vinegar broth until they pull apart with a fork, then set into a natural, crystal-clear jelly. It is a masterful balance of tangy acidity and subtle sweetness, traditionally enjoyed cold for a refreshing yet hearty rustic feast.
🥗 Ingredients
The Meat
- 1.5 kg Pork Shoulder (Schweinenacken) (cut into 4-5 large chunks)
- 200 g Pork Rind or Pig's Trotter (optional, for natural gelatin)
The Pickling Broth
- 1 liter Water
- 500 ml White Wine Vinegar (high quality, at least 5% acidity)
- 4-5 tablespoons White Sugar (adjust to taste for balance)
- 2 tablespoons Sea Salt
- 3 medium Yellow Onions (peeled and sliced into thick rings)
Aromatics and Spices
- 4 pieces Bay Leaves (dried)
- 1 tablespoon Black Peppercorns (whole)
- 6-8 pieces Juniper Berries (lightly crushed to release oils)
- 4 pieces Whole Cloves
- 1 tablespoon Mustard Seeds (yellow)
- 5 pieces Allspice Berries (whole)
Setting Agent
- 8-10 pieces Gelatin Sheets (depending on broth volume; use for a firm set)
👨🍳 Instructions
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1
Rinse the pork shoulder under cold water and pat dry. Cut the meat into large, manageable chunks (about 3-4 inches thick) to ensure even cooking while maintaining succulence.
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2
In a large, heavy-bottomed pot or Dutch oven, combine the water, white wine vinegar, sugar, and salt. Bring the mixture to a gentle boil, stirring until the sugar and salt are completely dissolved.
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3
Add the onion rings, bay leaves, peppercorns, crushed juniper berries, cloves, mustard seeds, and allspice to the pot. Let the broth simmer for 5 minutes to allow the spices to bloom.
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4
Carefully lower the pork chunks (and the optional rind/trotter) into the simmering liquid. The meat should be completely submerged; if not, add a little more water and vinegar in a 2:1 ratio.
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5
Reduce the heat to low, cover the pot with a tight-fitting lid, and let the meat simmer very gently for 2 to 2.5 hours. The liquid should barely bubble; this ensures the meat remains tender and the broth stays clear.
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6
Once the meat is fork-tender (it should almost fall apart when pressed), use a slotted spoon to carefully remove the pork from the pot and set it aside on a plate to cool slightly.
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7
Strain the cooking liquid through a fine-mesh sieve into a clean bowl, discarding the spent spices but reserving the cooked onion rings.
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8
Taste the strained broth. It should be aggressively seasoned—boldly sour, salty, and sweet—as the flavors will mellow significantly once chilled and set.
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9
Soak the gelatin sheets in cold water for 5 minutes until soft. Squeeze out the excess water and whisk the gelatin into the still-warm (but not boiling) strained broth until fully dissolved.
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10
Cut the cooked pork into bite-sized cubes or thick slices, removing any excess gristle or large pieces of fat. Arrange the meat and the reserved onion rings in a deep glass dish or individual jars.
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11
Pour the broth over the meat and onions until they are completely covered. Ensure there is at least half an inch of liquid above the meat for a beautiful jelly layer.
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12
Allow the dish to cool to room temperature on the counter, then cover tightly and refrigerate for at least 12 hours, preferably 24, to allow the gelatin to set and the flavors to mature.
💡 Chef's Tips
For a crystal-clear aspic, never let the broth reach a rolling boil once the meat is added; a gentle shiver is all you need. If you prefer a more 'rustic' set, use more pork rind during the boil, which releases natural collagen, reducing the need for store-bought gelatin. Always over-season your warm broth slightly; cold dishes dull the palate's perception of salt and acid. To unmold easily, dip the bottom of the glass dish in warm water for 10 seconds before inverting onto a platter. If the meat is too lean, it can become dry; pork shoulder (Nacken) is the best cut because its intramuscular fat stays moist during the long simmer.
🍽️ Serving Suggestions
Serve cold slices of Sauerfleisch with crispy Bratkartoffeln (German fried potatoes) for the ultimate texture contrast. A dollop of spicy German mustard or a side of cold Remoulade sauce complements the tanginess perfectly. Pair with a crisp, dry Riesling or a cold Northern German Pilsner to cut through the richness of the pork. Accompany with a simple side of pickled gherkins and a slice of buttered dark rye bread (Schwarzbrot). For a lighter lunch, serve alongside a fresh cucumber salad with dill and sour cream.