Saltison from Pork Knuckle
Description
Pork knuckle sultison is not only very tasty but also colorful. It can easily be served at a buffet or on a festive table. The key is to chill the appetizer thoroughly so it sets well and holds its shape.
Instructions
- 1
Step 1
Prepare the listed ingredients. Thoroughly scrape the pork knuckle with a knife, removing any scorched skin, and rinse it in water.
- 2
Step 2
Place the pork knuckle in a cauldron, pot, or slow cooker bowl. Add salt and bay leaves. Optionally, you can add various seasonings, spices, peeled onions, and carrots for aroma.
- 3
Step 3
Pour in hot water and simmer for 2.5 hours. Be sure to skim off any foam that forms with a slotted spoon 10–15 minutes after the water comes to a boil.
- 4
Step 4
Remove the pork knuckle from the broth and let it cool slightly. Then carefully pull the meat apart into pieces with your hands, and cut the skin into cubes or strips. Do not discard the broth! Peel the garlic, rinse it, and press it onto the meat. Add ground black pepper and mix everything thoroughly.
- 5
Step 5
Place the meat in a milk or juice carton, or in a plastic bottle with the neck cut off. Pour in a little broth so that it covers the meat.
- 6
Step 6
Place the container with meat in the refrigerator or put it outside in the cold for at least 4–6 hours so the saltison sets perfectly.
- 7
Step 7
Carefully cut open the box or bottle with scissors and remove the set salceson. Slice it and serve with some sharp sauce and bread.