JELLIED PORK Pichti or Zalatina

Traditionally, pichti is made with pig's head and trotters. These ingredients are used to supply the necessary gelatinous property required to set the pichti without the use of added gelatine. If pig's head is unavailable, a pork shoulder may be used, but the trotters are essential.

4 pig’s trotters, cracked
2 pig heads OR 1 pork shoulder +/-2kg cut up into 4 pieces. Cold water
1 tablespoon peppercorns
1 stick cinnamon
4 bay leaves salt
1⁄2 cup white vinegar
3/4 cup lemon juice
juice of 1 orange

Wash and clean meat well. Place in a large saucepan and cover with cold water. Bring to the boil and skim the residue from the top.
Add peppercorns, cinnamon and bay leaves. Cover and simmer until meat separates from the bones. Halfway through cooking time, add 3 teaspoons salt. Remove saucepan from heat and remove the meat. Cut into cubes and discard bones and excess fat. Boil broth until it is reduced to 7 cups, skim if necessary. Strain liquid into a clean pot, add meat and the rest of the ingredients, salt to taste, and bring to a boil. Distribute meat equally between 3 moulds or bowls and cover with broth. Leave to cool and refrigerate until set. Turn out onto a plate, garnish with chopped parsley or lettuce, and serve.