Berlin style jelly


  • 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.

pork onion salt pepper cumin paprika powder gelatin beer