Sült

Prepare the Pork

Place the pork knuckles or hocks in a large pot and cover with cold water. Bring to a boil and then drain the water. This helps to remove excess impurities.

Cook the Meat

Return the pork to the pot, add the onion, garlic, bay leaves, black peppercorns, and caraway seeds (if using). Cover with fresh water (4-5 cups) and bring to a boil.

Simmer

Reduce the heat to low and let it simmer uncovered for about 2-3 hours, or until the meat is tender and falling off the bone. Skim off any foam that rises to the surface.

Prepare the Gelatin

While the meat is cooking, dissolve the gelatin in a small amount of cold water according to package instructions. Set aside.

Shred the Meat

Once the meat is cooked, remove the pork knuckles or hocks from the pot and let it cool slightly. Shred the meat into bite-sized pieces, discarding any bones and skin.

Strain the Broth

Strain the broth through a fine-mesh sieve into a clean bowl to remove the vegetables and spices.

Combine Meat and Broth

Add the shredded meat back into the strained broth. Stir in the dissolved gelatin. Mix well and season with salt to taste.

Set the Sült

Pour the meat and broth mixture into a mold or individual serving dishes. Allow it to cool slightly before covering.

Chill

Refrigerate for at least 4 hours, or until fully set and firm. The gelatin will solidify, creating a jellied texture.

Serve

Garnish with fresh dill before serving. Serve cold as a snack or appetizer.