Homemade-Style Vinegar Onion Brawn

Cut pork belly and shoulder into approx. 6 cm pieces. Briefly rinse rinds in cold water. Peel onions and cut into fine rings, marinate with a little salt and a splash of vinegar and refrigerate.

Bring meat and rinds to a boil in cold water and drain off the first cooking water, then rinse meat (blanching for clear broth). Cover with fresh water, add bay leaves, peppercorns, juniper berries and half the curing salt. Simmer at 85-90°C (do not boil) for 90 minutes.

Remove cooked meat and allow to cool. Pass the broth through a sieve lined with a damp cloth. Completely skim off fat (or lift off solidified fat after brief chilling). Measure out approx. 400-500 ml of clear broth. Test gel strength: chill a spoonful of broth — if it sets firm, natural gelatine is sufficient; otherwise stir in soaked leaf gelatine.

Season the warm strained broth with the remaining curing salt. Stir in wine vinegar and adjust to taste — the broth should be pleasantly acidic and well-salted. If gelatine is needed: squeeze out soaked leaf gelatine and dissolve in the hot (not boiling) broth.

Remove any cartilage and bones from the cooled meat. Cut into 1.5-2 cm cubes. Finely dice the rinds (3-4 mm). Drain the marinated onions well.

Line a loaf tin or bowl (approx. 1.5 L) with cling film. Layer alternately meat cubes, diced rinds and onion rings. Pour the still-liquid, lukewarm vinegar broth over until all ingredients are covered. Tap gently to remove any air bubbles.

Refrigerate the brawn at 2-4°C for at least 6 hours, preferably overnight (12-16 hours), until the jelly is completely set. Before serving, turn out, remove film and cut into 1.5 cm thick slices. Serve dressed with vinegar, oil and fresh onion rings. Shelf life refrigerated: 4-5 days.