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SULC : Recipe - pork shoulder cut - 2 kg. - after cooking, grind on a grinder % 4 mm pork skin - 2 kg. - after cooking, grind in a grinder with a % 4 mm disc Put 12 liters of water, 20 balls of allspice, 50 balls of pepper, 1 x onion, 5 x bay leaves and 80 g of salt into the pot. Add the shoulder and skin and cook under the lid until soft for approx. 3rd hour Then we take out the meat and skin and grind it in a grinder. Strain the broth, add the minced meat and minced skin, mix, bring to a gentle boil and season. Approx. - 10g. pepper, 7 g of ground allspice, 20 g of salt and 2 dcl of vinegar. Taste and, if necessary, adjust the flavor to your liking. We pour into a baking dish or glasses or into a container for pressing. Allow to cool and then refrigerate. And then let me know if you liked it.