Preparation Instructions

1. Cleaning and Preparing the Pork Head

Start by thoroughly cleaning the pork head. Remove any visible hair with a sharp knife and rinse under cold water. This ensures that the Sulc will have a clean, pure flavor without any unwanted elements.

2. Initial Boil

Place the pork head in a large stockpot and cover with cold water. Add a pinch of salt and bring to a boil over medium heat. Once the water reaches a boil, allow it to cook for about 5 minutes. Skim off any impurities that rise to the surface.

3. Simmer with Aromatics

After the initial boil, drain the pot and refill with fresh water. Add bay leaves, black peppercorns, chopped onions, sliced carrots, and chopped celery. These aromatics impart a fragrant flavor to the broth, which will be key to the overall taste of the Sulc.

Cooking Process

4. Slow Cooking

Allow the pot to simmer gently on low heat for at least 4 to 5 hours. You want the meat to be so tender that it falls off the bone easily. This slow cooking process is crucial for developing the depth of flavor and creating the gelatinous texture desired in a good Sulc. Be sure to monitor the pot, skimming off impurities and adding water if necessary.

Cooking time can be managed using a cooking timer to remind you to check on the pot periodically.

5. Adjust Seasonings

About an hour before the cooking is complete, taste the broth and adjust the seasoning with more salt as needed. Add smashed cloves of garlic at this stage for an extra layer of flavor.

6. Strain and Debone

When the pork head is fully cooked, carefully remove it from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve to obtain a clear, rich stock. Once the meat is cool enough to handle, remove all bones, and shred the meat into bite-sized pieces.

7. Marinate

To add a subtle tang to the dish, toss the shredded meat with a small amount of vinegar. This will also help enhance the overall flavors of the dish. Let the meat sit for about 10 minutes to absorb the vinegar.

8. Assemble the Terrine

Gather a terrine mold or any shallow dish and line the bottom with a portion of the meat. Pour a layer of reserved stock over the meat, ensuring it is fully covered. Repeat these layers until all the meat is used, finishing with a final layer of stock.

9. Chill Until Set

Cover the dish with plastic wrap and refrigerate for several hours, or until the Sulc is fully set and firm. The broth will turn into a jelly-like consistency, holding the tender pieces of meat together.

Enjoying Sulc

Once set, Sulc can be sliced and served as an appetizer or light meal. It pairs beautifully with a variety of accompaniments including pickles, mustard, or sliced carrots. To elevate your presentation, serve with toasted bread or crackers for a delightful contrast in textures. Each bite is a harmonious blend of savory flavors and smooth, gelatinous texture, offering both comfort and sophistication in this timeless dish.

For best results, remove the Sulc from the refrigerator about 10 minutes before serving, allowing it to reach room temperature. This short rest period enhances the flavors and lets the delicate fragrances of the aromatics u