- 1 beef or pork tongue
- 3 pounds [1.5 kg] pork shoulder, cubed
- 2 pigs feet
- 1 teaspoon [5 ml] salt
- 1/2 teaspoon [2.5 ml] pepper
- 1 cup [250 ml] chopped onions
- 3 garlic cloves
- 3 parsley sprigs
- 1 cup [250 ml] chopped celery
- 1/2 green pepper, chopped
- 1 tablespoon [15 ml] unflavorouded gelatine
- 2 cups [500 ml] cider vinegar
- 1 bunch green onions, chopped
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- Cut pork into chunks.
- Clean tongue under cold running water; transfer tongue into a large casserole along with parsley, celery, onions, and seasonings; cover with water.
- Cook for 1 hour.
- Add pork cubes and feet.
- Cook for 2 hours more, until meat can easily be broken up.
- Strain; reserve broth.
- Cool meat, peel tongue and bone feet; mince all.
- Add vinegar, green pepper and onions; mix well.
- Pour approximately 1 1/2 inches [3 cm] of mixture into 3 loaf pans.
- Dissolve gelatine in a little broth and add enough warm broth to cover the meat in each pan.
- Refrigerate for at least 12 hours.
- Slice or cut into squares; serve cold.
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