World Flavors Cookbook

Sült (Jellied Meat)

Name: Sült (Jellied Meat)
Cook time: 300 min
Cuisine: Estonia
Ingredients: 1kg pork (mix of shanks, feet, and head for natural gelatin) 3L water 2 onions 2 carrots Bay leaves, allspice, salt, peppercorns Garlic cloves

A traditional savory meat jelly made by slow-cooking pork (including feet and head) until it forms a natural aspic.

Cuisine: Estonia

Ingredients

1kg pork (mix of shanks, feet, and head for natural gelatin) 3L water 2 onions 2 carrots Bay leaves, allspice, salt, peppercorns Garlic cloves

Instructions

1. Place the meat in a large pot and cover with water. Bring to a boil and skim the foam. 2. Add onions, carrots, and spices. Simmer on very low heat for 4-6 hours until the meat falls off the bones. 3. Strain the broth into a clean pot. Remove the bones and finely dice the meat and skin. 4. Add crushed garlic to the broth. 5. Place the diced meat into shallow bowls or molds. 6. Pour the broth over the meat. 7. Let cool to room temperature, then refrigerate until set (overnight). 8. Serve cold with strong mustard or vinegar.