Written by Daniel Kunasek
Pork Aspic (Sulc, Sultz or Huspenina) is a traditional Czech dish made from pig’s parts – usually heads and/or legs – boiled down, and then chopped up, mixed into their own broth, and refrigerated for a solid, gelatinous presentation. There are many varieties and family recipes, but the most common ingredients include onion, pepper, allspice, bay leaf, vinegar, salt, carrot, parsley, root celery, and sometimes eggs.
1 lb pork shoulder with skin
1/2 lb root vegetables (mix of celery, parsnip, carrot)
6 whole peppercorns
6 whole allspice
3 pig feet
2 bay leaves
1 onion
2 1/2 cups water
4 Tbs of vinegar
salt and ground black pepper to taste
Wash the meat and feet, if necessary burn off the bristle.
Put the meat into a large pot, baste with water, and add salt and spices.
Cook over low heat until the meat is soft. While cooking remove fat and foam from the surface.
Before the meat is done, add big pieces of sliced vegetables, one clean onion (cut in half) and vinegar. Continue cooking until soft.
Take the cooked meat and vegetables out of the broth and let it cool down.
Strain the broth, let stand for a while, and collect all the fat from the surface with a ladle.
Chop the meat finely and the root vegetables into cubes. Mix back into the broth
Season with salt and pepper to taste.
Pour the mixture into a mold or bowl and leave to cool and then solidify in the fridge
Take the aspic out of the form. This is usually best done by immersing the form or bowl in warm water.
Serve with fresh rye bread, finely chopped onion, and vinegar or Dijon mustard.
