Berlin style jelly

Ingredients

• 2400 grams pork neck
• 800 grams onions
• 30 grams salt
• 5 grams black pepper
• 4 grams ground cumin
• 6 grams spicy paprika powder
• 60 grams gelatin

Preparation method (receipt)

Cut the pork into cubes, chop the onion, mix all with salt, pepper, paprika and caraway seeds, put on a baking sheet and bake at 160 degrees Celsius for 2.5 hours. Dissolve gelatin in beer, pour chilled pork and let stand in the refrigerator.