Sweet and sour braised meat

Preparation:

Preparation: Beat the meat with a meat mallet to soften it. Combine all the ingredients of the marinade in a large bowl, put the meat in it, which must be completely immersed in the liquid, and let it rest for 4 days. After this time, remove the meat from the bowl and dry it. Sieve the liquid from the marinade and collect it in a saucepan. Bring it to a boil, then filter it again, using a finer mesh sieve, and set it aside. Also keep the vegetables left in the sieve the first time. Salt and pepper the meat and sprinkle with half the flour. In a large roasting pan, heat two tablespoons of olive oil, place the piece of meat with the fat part in contact with the bottom of the container and cook in the preheated oven (200 degrees). After 20 minutes, turn the meat, remove the layer of fat and add 50 g of butter. Put the vegetables from the marinade in the pan and cook for another hour. In a saucepan, heat a spoonful of oil with the tomato paste; in another pot with the rest of the oil, brown the pig's feet cut into small pieces, finally add the tomato paste and the pig's feet to the braised meat. Sprinkle the braised meat with the rest of the flour and continue cooking in the oven: the flour will form a crunchy crust on the surface of the meat. Bring the braised meat to the boil, basting it from time to time with the liquid from the marinade. The first time you pour it into the pan, add the leek and parsley. Depending on the desired consistency, you can dilute the cooking liquid with a little water. The braised meat must cook for a total of 2 and a half to 3 hours, after which remove it from the pan and keep it warm. Bind the cooking juices with the rye bread crumbled, then add the raisins. Peel the apples, cut them into wedges, remove the core and brown them in a pan with the rest of the butter; finally sprinkle them with icing sugar and let them cook until they are shiny and lightly browned. Slice the braised meat and serve it with its sauce, apples and pig's trotters.