Snack products:
- - pork knuckle – 2 pcs. (2-2.5 kg.);
- - bitter pepper (peas) – 10 pcs.;
- - allspice (peas) – 10 pcs.;
- - bay leaf – 2 pcs.;
- - garlic – 2-3 cloves;
- - salt – 2 tbsp. l. (or to taste).
Preparation of brawn
We prepare the knuckle, wash it, clean it, cut out everything unnecessary. If the knuckle is large, it must be divided into two parts.
Place the shank in a prepared large saucepan. Fill with cold water until it covers the meat. Leave it like this for one hour. After an hour, drain the water.
Fill the products again with clean water. Salt to taste, add bay leaf, bitter and allspice.
A few cloves of garlic need to be finely chopped or passed through a press; it will be needed later.
Cook the shank until tender, this will take 2-3.5 hours, depending on the weight of the product.
Place the finished meat in a bowl and let it cool completely.
We separate the meat from the bone and divide it into arbitrary pieces. Add a couple of ladles of broth and the previously prepared garlic. Taste the mixture, add salt if necessary, and mix everything well.
We prepare a plastic 1.5 liter bottle of an even shape and cut off its upper part.
Fill the bottle with the meat mixture to the very top. Periodically compact the meat with a spoon. The meat should be poured with broth on top so that the top layer does not dry out.
The bottle should be covered with cling film and refrigerated for at least 8 hours, or preferably overnight.
Saltison has frozen perfectly and needs to be taken out of the bottle.
Using kitchen scissors, cut the plastic bottle and remove the finished brawn.
The finished dish must be wrapped in cling film and stored in the refrigerator.
Saltison meat snack is ready. It is perfect for sandwiches for a snack, and even for a holiday table.
The appetizer will look even more festive and elegant if you add olives or black olives and bright slices of bell pepper. But this is optional.
