Sucking Piglet Vegetable Brawn

Sucking Piglet Vegetable Brawn
with shallots, pumpkin seed oil vinaigrette and red cabbage salad

Ingredients for Vegetable Brawn: Sucking Piglet Rind, 1 carrot, 1/2 leek, 2 shallots, 1/4 celery, parsley, chives, 7 leaves of gelatin

Preparation: Soak the gelatin in cold water, gash the cooked Sucking Piglet Rind in “Brunnoise” (1x1 mm cubes), collect the stock and put the vegetables under cold water. Heat the soaked, well squeezed gelatin with 2 tablespoons Sucking Piglet stock that the gelatin becomes liquid (but do not boil). Put everything together, add the parsley and chives. Put the filling and the stock in a form which is lined with foil and let it rest at least 6 hours.

Ingredients for Sucking Piglet Stock: Sucking Piglet Rind, 1 carrot, 1 celery, 1 onion, 2 bay leaves, 2 juniper berries, 1 tablespoon black peppercorns, about 2 liters of water, salt

Preparation: Cut the vegetables coarsely, boil them in a pot of water and add the rest of the ingredients. If the stock is cooking, add meat and let it simmer for about 1 hour until it is soft, then cool it in ice water. Salt and pepper it to taste, strain and let it cool down.

Products used: Sucking Piglet Brawn