Sülze (Pork in Aspic) with Fried Potatoes and Remoulade

Method

You'll needlarge pot with lid, small saucepan, large frying pan (about 28 cm), ideally cast iron, spatula, mixing bowl, cutting board and sharp knife

1. Boil the potatoes

   Scrub the potatoes well and put them in the large pot with their skins on. Cover with water, add 1 tsp salt and bring to a boil, then cook covered over medium heat for 20–25 min until a knife slides in without resistance. Drain, let the steam escape briefly and leave them to cool for at least 1 hr. Better still, boil them the day before and refrigerate them overnight.

2. Prepare the remoulade

   Hard-boil the egg in boiling water in the small saucepan for 10 min and rinse it under cold water. Meanwhile, chop the pickles and capers into cubes of about 3 mm. Slice the chives into thin rings and chop the parsley finely; set aside 1 tbsp parsley for sprinkling. Peel the egg and chop it finely as well.

3. Mix the remoulade

   Stir the mayonnaise, yogurt, mustard and pickle brine together in the bowl until smooth. Fold in the pickles, capers, egg and herbs and season with a pinch of sugar, salt and pepper. The remoulade should taste bold and slightly tangy. Cover and refrigerate it so the flavors can develop until you eat.

4. Slice

   Peel the cooled potatoes and cut them into 5 mm slices. Peel the onions, halve them and cut them into thin strips. Cut the bacon into small cubes of about 5 mm. Take the Sülze out of the fridge now so it is not quite so ice-cold when you eat.

5. Fry the potatoes

   Heat the clarified butter in the large frying pan over medium-high heat. Add the potato slices in a single layer if you can and leave them undisturbed for 6–8 min until the underside is golden brown. Only then turn them and fry for another 8–10 min, turning them only now and then. If they do not all fit at once, fry them in two batches.

6. Bacon and onions

   Turn the heat down to medium and add the bacon cubes and onion strips to the potatoes. Fry everything for another 5–7 min until the bacon is crisp and the onions are soft and browned at the edges. Finally, season with marjoram, salt and pepper and toss once.

7. Serve

   Place one slice of Sülze on each plate, heap the hot fried potatoes next to it and add a large spoonful of remoulade. Do not warm the plates for this, or the Sülze will melt. Sprinkle with the remaining parsley and serve right away.