SültJellied Pork Aspic
Sült is an Estonian meat aspic made by long-simmering collagen-rich pork, then setting the picked meat in its strained broth. It is served thoroughly chilled.
Prep
30m
Cook
4h
Serves
8
Regional versions
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- Estonia
- Moldova
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 800gPork Hock
- 400gPork Feet
- 150gCarrot (peeled)
- 150gOnion (halved)
- 10gGarlic (crushed)
- 2pcsBay Leaf
- 3gBlack Pepper
- 12gSalt
- 2.5lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the pork hock and pork feet in a large pot with the water and bring to a very gentle simmer over medium heat. Skim off any foam that rises.
- 02
Add the carrot, onion, garlic, bay leaves, black pepper, and salt.
- 03
Cook at a bare simmer until the meat is very tender and the broth tastes rich and lightly sticky.
- 04
Lift out the meat and vegetables, then strain the broth.
- 05
Pick the meat from the pork hock and pork feet, discarding the bones and any tough pieces. Slice the carrot if you want to use it for decoration.
- 06
Arrange the meat, and the carrot if using, in a serving dish or small molds.
- 07
Divide the meat among shallow dishes or molds and pour over the hot strained broth.
- 08
Cool the dishes for no more than 2 hours, then refrigerate until fully set. Serve well chilled.
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