Pork Rind

– Restaurant Wielandshöhe, – Stuttgart

All meat onion, garlic, ingredients, cloves, peppercorns and bay leaf spices are cooked in a large saucepan covered with water for about 1.5 hours. Then remove the meat ingredients, onion and garlic from the clear soup and reduce it further. Remove the cartilage from the pig’s ear. Cleanly remove the fat from the head meat, leaving only pure pork rind and meat. Cut the lean meat into fine cubes, put the remaining meat with onion and garlic through a meat grinder. Mix the minced meat with the meat cubes, add broth powder, marjoram, coriander and a little bit of the cooking broth, making a kind of liquid porridge. Season with pepper and salt.

Fill the quantity in the pig intestine, tie it and make it in the clear soup for an hour. Then cool in cold water, turning repeatedly to the other side.

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