Sülze (Traditional German Pickled Pork in Natural Gelatin)
4-6 Pigs feet halves
2 Smoked ham hocks
2 Fresh pork hocks - about 3 lbs
1 lb Pork butt or some other meaty pork cut if fresh hocks not used
8 Large bay leaves
½ tsp Red pepper flakes
4 Large cloves of garlic pressed or diced
1 ½ T Juniper berries crushed
1 Cup White vinegar
1 Large onion, sliced
½ Cup Gin (optional)
To taste Salt
1 Cup Diced garlic pickles (adjust amount to taste)
1 Cup Diced sweet (or hot) red cherry peppers (adjust amount to taste)
½ Cup Diced carrots blanched (optional)
Rinse pig’s feet, hocks, and port butt in cold water. Place in a large pot and cover with water until there is about 2 inches above meat. Add 8 large bay leaves, ½ tsp red pepper flakes, 4 large garlic cloves, 1 ½ T juniper berries, 1 Cup white vinegar, and large sliced onion. Bring to a boil then reduce to simmer. Simmer for about 1 hour, skim off any foam and fat, then and add salt to taste. Add additional water if necessary. Check after another hour (meat should be falling off the bones). Strain liquid and reserve. Add ½ Cup gin to liquid if desired. Remove hocks, feet, and pork butt. Pull meat off the bones and shred. You may use the grizzle and skin if you wish (I throw them out). Portion the meat into two loaf pans. Fill pans to about ½ inch from the top of the pans with liquid. Refrigerate for about ½ hour until the liquid begins to solidify. Add pickles, cherry peppers, and carrots and gently mix throughout the liquid (if these are added while liquid is not partially set they will sink to the bottom. Refrigerate. The natural gelatin in the feet will solidify the liquid. Once the liquid is fully set skim the fat off the top with a spoon or butter knife. Slice into 1 inch slices and drizzle red wine vinegar over the slice to serve.