Polish Shishunka
German word: Sülze
American word: Pork in Gelatin
Grandpa Vic's recipe that we made Christmas 2006 and continue to make at Christmas.
Ingredients
| 2 lbs | Fresh Pork Hocks or Pigs feet cut up |
| 2 lbs | Boneless pork butt (lean) |
| 3 leaves | Bay Leaves |
| 6 to 12 | Black Peppercorns (whole) |
| 3 tsp | salt (to taste) |
| 1 | yellow onion (peeled and quartered) |
| 2 | carrots (cut into large pieces) |
| 2 | celery ribs (cut into large pieces) |
| mustard (optional to dip) | |
| vinegar (optional to pour over when eating) |
Preparation
- Place the (meat whole) and all the other ingredients, except the mustard and vinegar, in a kettle and just cover with water
- Bring to a boil and then turn it down to a simmer
- Skim off fat
- Cover and cook slowly until
the meat is well done.
About 1.5 to 2 hours
- Remove the meat and vegetables from the
liquid.
- Run the liquid through some cheesecloth or sive to filter it.
- Discard the vegetables, and cut the meat and skin into 1
inch square pieces.
- Place the meat in a mold that has been sprayed
with Pam
- Return the liquid to a boil, reduce by ¼ and then
spoon off the fat.
- Pour enough of the clear liquid over the meat
just to cover
- Chill until well set, at least 6 hours
- Un-mold. Turn upside down onto a platter.
- Slice and serve with mustard and vinegar if desired
- With vinegar only - is really good.
I think I want to try this recipe sometime;
