Croatian Pork Jelly Recipes

CROATIAN PORK JELLY

Steps:

• Carefully trim and clean the meat and place all pieces in a large pot with peppercorns, salt and bay leaves.
• Cover with water, 2-3 fingers above the ingredients, add red wine vinegar. Bring to a boil and then reduce the heat to low. Slowly simmer for 1 hour and 30 minutes until all of the meat is half cooked.
• Add sliced carrots and parsley root and chopped onion. Continue to simmer for another 1 hour and 30 minutes until all the meat is broken down and falling apart.
• When done, skim the fat from the top, and separate the meat and vegetables from the broth. Remove gristle and all or some of the bones from the meat. Break the meat and skin into small chunks and portion it out into smaller bowls or molds. Cool the broth for about 20 minutes, then strain it through a fine mesh sieve and pour it over the meat. Cover the bowls with aluminum foil and let them stand overnight outside (if it's cold) or in the fridge.
• Easy recommendation: If you want to serve the jelly as an appetizer, strain out the liquid into a loaf pan. When it is completely firm, cut it into thick slices and serve with thick slices of whole wheat or ray bread.

NORTH CROATIAN PORK AND SAUERKRAUT STEW (SEKELI GULASH)

Steps:

• Cut pork meat into small pieces.
• Finely slice onion and sauté it on lard until soft. Add meat and continue to sauté it until meat starts to change color.
• Add paprika and mix. Add some wine and continue to sauté it.
• After 10 to 15 minutes add sauerkraut (sliced), bay leaf, caraway seeds and more wine. Add water and brine (only if you like it really sour).
• Cook 30 to 40 minutes on low fire. After 20 minutes add flour (just one teaspon if you want thicker stew) and mix well. Continue to cook until sauerkraut is soft.
• Before serving add sour cream and mix.

CROATIAN PORK CRISPS ("CVARCI")

Steps:

• Cut the bacon in cubes approximately 2 cm large.
• Put it in a large pot and fry it gently until bacon melts. If you want them gold put milk, but than the fat product is not so good (for later cooking).
• When you see "cvarci" became gold in colour and start to chirp put the whole onion in it and let it fry for 3 tp 6 minutes.
• Drain "cvarci" and save the liquid fat (lard) in a pot. You can use it for preparing food.