Cook the belly meat with the vegetables in salted water. Take out the vegetables in time so that they still have “bite”.
Let everything cool down.
Cut the carrot, leek, celery and meat into slices.
Soak the gelatine in cold water, in the meantime filter the cooking broth.
Mix the soaked gelatine into about 0.75 l of the clear soup and season with the spices and vinegar.
Pour an aspic in a shallow dish. When it has set, place the egg and vegetable bites on top.
Pour the aspic over everything.
Now place the meat slices on top and pour aspic over them as well.
Leave to set in the refrigerator.
Serve with: Fried potatoes, pickles and perhaps remoulade sauce.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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