A traditional winter preserve in Estonia, jellied pork is made by boiling pork hooves and thighs with various seasonings. If sült is to be consumed immediately, the resulting liquid is poured into a bowl and allowed to solidify. It is common, however, for the jelly to be poured into a sterile jar, stored, and eaten when fresh meat is not available. Recipe Serving: Serves 4–6
+ 1 minute resting
- 2 pork legs (2 thighs, 2 hooves)
- 1 lb (450 g) beef
- 3 onions, unpeeled
- 1 clove garlic
- 2 carrots, sliced
- 12 black peppercorns
- Pickling spice to taste
- 2 bay leaves
- salt, to taste
- Wash meat. Boil in large pot, starting with cold water to cover.
- Skim any foam that floats to the top and keep the pot at a simmer.
- After an hour, add the onions, garlic, and carrots.
- Simmer 3–4 hours until meat is loose from the bones.
- Add salt and spices and boil 15 minutes more.
- Separate the meat from the bones.
- Chop the meat, return it to the cooking liquid, and heat to boiling point once more.
- Any meat and liquid for immediate use can be allowed to solidify in a bowl. Otherwise, pour meat with liquid into sterilized jars.
- Serve cold with horseradish and strong mustard with hot potatoes on the side.
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