German Loin Of Pork In Aspic (Sulz Kotelett) Recipe

Name: German Loin Of Pork In Aspic (Sulz Kotelett)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 lbs pork loin; 1 1/2 teaspoons salt; 1 small onion; 2 -3 small carrots; 1 -2 piece celery or 1 -2 piece celery leaves; 1 sprig parsley; 4 cloves; 4 peppercorns; 1 bay leaf; 2 cups dry white wine; 4 tablespoons vinegar; 1 -2 pickle, sliced; 2 hardboiled egg, sliced; 3 tablespoons plain gelatin; 2 egg whites

Servings: persons

3 -4 lbs pork loin
1 1/2 teaspoons salt
1 small onion
2 -3 small carrots
1 -2 piece celery or 1 -2 piece celery leaves
1 sprig parsley
4 cloves
4 peppercorns
1 bay leaf
2 cups dry white wine
4 tablespoons vinegar
1 -2 pickle, sliced
2 hardboiled egg, sliced
3 tablespoons plain gelatin
2 egg whites

1
WIPE MEAT.
2
SEASON WITH SALT.
3
PLACE IN POT WITH ONION, CARROTS, CELERY OR CELERY LEAVES, PARSLEY, CLOVES, PEPPERCORNS, AND BAY LEAF.
4
ADD WINE AND VINEGAR AND ENOUGH WATER TO COVER MEAT.
5
BRING TO A BOIL, THEN LOWER HEAT, COVER, AND COOK SLOWLY UNTIL MEAT IS TENDER, ABOUT 1 TO 1 1/2 HOURS.
6
TEST WITH FORK AFTER FIRST HOUR.
7
WHEN MEAT IS TENDER, REMOVE FROM POT AND CUT IN 4 PORTIONS.
8
PLACE ON SERVING DISH.
9
GARNISH WITH PICKLES, EGGS, AND THE CARROTS FROM THE STEWING KETTLE.
10
STRAIN STOCK; MEASURE.
11
ADD GELATIN IN THE PROPORTION OF 1 TABLESPOON GELATIN TO 2 CUPS STOCK.
12
LET GELATIN SOFTEN.
13
BEAT EGG WHITES SLIGHTLY; STIR INTO GELATIN AND STOCK.
14
REHEAT TO BOILING; REMOVE FROM HEAT.
15
LET STAND UNTIL CLEAR AND SLIGHTLY THICKENED.
16
POUR OVER MEAT.
17
CHILL IN REFRIGERATOR.
18
LUCHOW'S GERMAN COOKBOOK.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 -4 lbs pork loin, 1 1/2 teaspoons salt, 1 small onion, 2 -3 small carrots, and more.

Yes, German Loin Of Pork In Aspic (Sulz Kotelett) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

German Loin Of Pork In Aspic (Sulz Kotelett)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions