Sult
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The Tale of Sult
Sult, a savory meat aspic made by slow-simmering pork until its natural gelatin sets, is a traditional Estonian preservation method dating back to when refrigeration wasn't available, allowing families to make full use of the pig. It's especially popular around Christmas.
Ingredients
Scale:· 8 servings
- 2 pork hocks
- 1 lb pork shoulder
- 2 carrots
- 1 onion
- 4 cloves garlic
- 2 bay leaves
- 8 black peppercorns
- 1 packet gelatin, if needed
- Salt, to taste
- Hard-boiled eggs, sliced, for garnish
Instructions
- 1Place the pork hocks and shoulder in a large pot with water to cover, bring to a boil, and skim foam.
- 2Add the carrots, onion, garlic, bay leaves, peppercorns, and salt.
- 3Simmer covered 3 hours until the meat falls off the bone.
- 4Strain the broth and reserve, discarding the vegetables.
- 5Shred the meat finely, discarding bones and skin.
- 6Taste the broth for gelling strength, blooming and adding gelatin if it seems thin.
- 7Layer the shredded meat, sliced carrots, and eggs into molds, pour the strained broth over, and refrigerate overnight until fully set before slicing.
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