Pig sylte

Ingredients for Pig sylte

Instructions for Pig sylte

To prepare the Pig sylte recipe, please follow these instructions:

Get the butcher to scald, scrape and clean the pig head. Rinse both svinehovd, hearts and tongues thoroughly when they get it home, and then put it all into a large saucepan in as much cold, salted water to just cover it. Bring the water to a boil and let the meat Cook slowly for low heat and under the lid, for it is so tender that it falls off the legs. It takes from 2 ½ to 3 hours. Take the meat out of the boiling broth, Bleep ' tongues, arrow svinehovdet and slice the flesh of both kinds of meat plus calves heart intermittently. All the cool thing from hovdet plus the nicest of the rind cut into tilvarende chunks. Mix all spices thoroughly. Put a layer of meat and fat chunks in an appropriate mix in the bottom of a bowl or deep platter. Above lubricated quite a thin layer of chopped onions, more a sprinkle of spice mixture, so a new layer meat and fat, a thin layer of onions and so on, until the bowl is approximately filled up and all ingredients are used up. The soup, the meat has cooked in, filtered, boiled a little in and poured over the meat so it just covers. Put the Palm on top of it all and born gently up and down a few times by hand, so the spices really can get to mingle with the meat. Put a light pressure over and style to it must be eaten cold, sylten, and in any case at least until the next day. Before serving cut the appropriate slices and served with pickled beetroot to plus a rivskarp.