Estonian Sült
Jellied Meat
Sült is a traditional Estonian dish of savory meat jelly, often made from pork trotters, hocks, and other gelatinous cuts of pork, simmered for hours until tender. It's a classic appetizer or main course, especially popular during holidays.
🧂 Ingredients
- 2 lbs Pork hocks or trotters
- 1 lb Pork shoulder or belly
- 1 large Yellow onion(peeled and halved)
- 2 medium Carrots(peeled and roughly chopped)
- 2 medium Celery stalks(roughly chopped)
- 3 cloves Garlic cloves(smashed)
- 2 Bay leaves
- 10 Whole black peppercorns
- 5 Allspice berries
- 1 tsp Salt(plus more to taste)
- Water(enough to cover meat)
- 1 tbsp Apple cider vinegar
- 0.25 cup Fresh parsley(finely chopped, plus extra for garnish)
- 1 tbsp Fresh dill(finely chopped)
- 1 sliced Hard-boiled eggs(for garnish)
- 1 small Pickled cucumber(thinly sliced, for garnish)
👨🍳 Instructions
- 1
Rinse the pork hocks/trotters and pork shoulder/belly thoroughly under cold water.
💡 Tip: Ensures removal of any bone fragments or impurities. - 2
Place the meat in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and skim off any foam.
- 3
Add the onion, carrots, celery, garlic, bay leaves, peppercorns, and allspice berries to the pot. Add 1 tsp of salt.
💡 Tip: These aromatics will infuse the broth with flavor. - 4
Simmer gently, partially covered, for 3 to 4 hours, or until the meat is very tender and falling off the bone. Skim off any impurities that rise to the surface.
💡 Tip: Avoid a rolling boil; a gentle simmer is key for tender meat and clear broth. - 5
Remove the meat and vegetables from the pot. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the solids.
💡 Tip: Ensure the broth is clear for the best presentation. - 6
Taste the broth and adjust seasoning with salt if needed. Stir in the apple cider vinegar.
💡 Tip: The broth should be slightly oversalted, as the flavor will mellow when cooled. - 7
Shred or finely chop the cooled meat. Mix the shredded meat with the chopped parsley and dill.
- 8
Arrange the meat mixture evenly in individual molds or a large loaf pan. Pour the strained broth over the meat, ensuring it's fully covered.
💡 Tip: Allowing the meat to set in molds creates elegant individual portions. - 9
Let the molds cool to room temperature, then cover and refrigerate for at least 6 hours or overnight, until the broth has set into a firm jelly.
- 10
To unmold, run a thin knife around the edge of each mold and invert onto a serving plate. Garnish with slices of hard-boiled egg and pickled cucumber.
💡 Tip: Serve cold with mustard on the side.
💡 Pro Tips
- ✓Use gelatinous cuts of pork for the best natural set.
- ✓Don't boil the broth vigorously after straining, as this can make it cloudy.
- ✓Sült can be made a day in advance, allowing flavors to meld.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include beef shank for added depth of flavor.
- Optional: Add a layer of cooked carrot slices for decoration before the jelly sets.