4–6 servings / Preparation 30 minutes / Cooking 2½–3 hours / Resting: several hours
| 1 onion, peeled, whole 3 bay leaves 10 black peppercorns 8 allspice balls salt 1 tablespoon vinegar fresh marjoram for garnish finely chopped onion, vinegar, freshly ground pepper and bread for serving |
1. I thoroughly wash and clean the pork legs and knee, put them in a pot, add the onion, bay leaves, pepper, allspice and pour 2 liters of cold water over them so that the meat is submerged. I bring to a boil. 2. Cook for an hour, add a little salt and cook for another hour until the meat is completely tender and falls off the bones. Remove the cooked meat to a cutting board, strain the broth through a fine sieve into a clean pot.
3. Continue to boil the broth until its volume is reduced to 750 ml. Add a tablespoon of vinegar, then add salt (salt could make the broth cloudy) and strain it again through a fine sieve so that it is nice and clear when it thickens.
4. I remove the meat from the legs and knees, remove the skin and tendons. I cut the meat into pieces, mix it with half the broth and use a small ladle to divide it into prepared molds – they can be pâté molds, but I can also use a mini-cake mold. Then I pour the remaining broth over their contents, cover with cling film and put them in the fridge to set.
I serve the sulc sliced with onion, vinegar, pepper and garnished with fresh marjoram. Fresh bread goes great with it. |
