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Appetizers

Sült (Estonian Jellied Meat)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
20
Prep
180
Cook
6
Servings

Ingredients

  • 1.2 kg (2.6 lb) Pork trotters and shank, bone-in
  • 2 medium Carrots
  • 1 large Onion
  • 3 Garlic cloves
  • 3 Bay leaves
  • 6 Allspice berries
  • 1 tbsp Salt
  • 2l (8 1/2 cups) Water

Method

  1. Place the pork trotters and shank in a large pot and cover with the water.
  2. Bring to a boil, skim off any foam, then reduce to a gentle simmer.
  3. Add the whole carrots, onion, bay leaves and allspice; simmer uncovered for about 3 hours until the meat falls off the bone.
  4. Remove the meat and vegetables with a slotted spoon; strain the stock through a fine sieve.
  5. Pick the meat from the bones, discarding skin and bone, and shred or dice it finely.
  6. Mince the garlic and stir it, along with the salt, into the warm strained stock.
  7. Arrange the meat in a mould or loaf tin and pour the stock over to cover.
  8. Refrigerate for at least 6 hours, or overnight, until fully set.
  9. Unmould and slice to serve, traditionally with mustard and vinegar.

Introduction: Sült is a savoury jellied pork dish set with its own natural stock, traditionally made after autumn or Christmas pig slaughter when using every part of the animal was essential.

Cultural Background: Sült is a savoury jellied pork dish set with its own natural stock, traditionally made after autumn or Christmas pig slaughter when using every part of the animal was essential. It is a beloved cold starter, especially around the winter holiday season.

Tips: Simmer gently rather than boil hard, so the stock stays clear rather than cloudy. Chill thoroughly; the natural collagen in the trotters sets the dish without added gelatine.

Variations: Some cooks layer sliced hard-boiled egg or carrot rounds decoratively in the mould. A version with added allspice and vinegar in the stock gives a sharper, more piquant finish. This dish relies on pork bones for its gelling collagen and has no authentic vegetarian version; a plant-based aspic set with agar and vegetable stock is a modern substitute rather than a traditional Estonian preparation.

Storage: Keep covered in the refrigerator for up to 4 days.

Reheating: Sült is traditionally served cold and is not reheated.

FAQs:

Q: Why isn't my sült setting?
A: This usually means the stock did not reduce enough or the cuts used lacked sufficient collagen; simmer the strained stock a little longer to concentrate it before chilling.

Q: What is sült traditionally served with?
A: Mustard and a splash of vinegar are the classic accompaniments, along with boiled potatoes.

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