INSTRUCTIONS
- Wash pork and place in a large stock pot with water, carrots, parsnip, celery root, onion, allspice, peppercorns, bay leaves, 2 tsp of salt and 4 crushed garlic cloves. Bring to boil, turn heat to low and simmer for 1 hour. Take out vegetables and continue simmering for another 2-3 hours, or until meat is tender and falling off the bone.
- Remove meat from stock and set aside until cool enough to manage.
- In the meantime, strain stock, slice vegetables and mince garlic. Add vegetables, garlic, pepper and marjoram to stock. Taste. Add a bit more salt (I added another 1 tsp), if needed. Once meat has cooled off, take off the bone and remove some of the fat. Slice meat, skin and return to stock. I used most of the meat, fat and skin, minus the skin around the hooves.
- Pour into containers. You can use sanitized jars (pour liquid while hot) and seal with lids, or any container, glass, plastic, metal or ceramic. I’m using metal loaf pans. Cool at room temperature until cold and then transfer to the fridge.
NOTES
Enjoy with bread, garnished with vinegar or lemon juice and/or horseradish.
Source:polishyourkitchen.com
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