Sulc
Sulc is simply a tradition, something related to the real Slavonian winter when your bones crack from the cold, when your cheeks are flushed, you blow your fingers to warm them. It is prepared from pork skins, legs, buncek, bones with a little meat, the average cooking time is at least 4-5 hours, so you need a lot of patience to prepare, but it pays off in the end. And as they say in my area, tradition must be respected, so here it is on our table this year ..... a breath of the past, old dishes with dusty and thick snow-covered alleys, daughters-in-law and baja in skirts and commercials, time our grandmothers and great-grandmothers, the time of sledding down the old hill, making Snješko Bijelić, when he "paid" for his mother's pot to play with a hat and a broom, and after all we froze somewhere by the warm stove enjoying our old dishes. ..... this could be called a short reminder of some other times and a different cuisine, so without gingerbread
Preparation steps
- So in a larger pot put the cleaned and sliced pork legs, skins, sliced buncek, pork bones, a few cloves of garlic or garlic, peppercorns, bay leaf and red ground pepper, pour cold water and cook on low heat for at least 4-5 hours in a half-covered pot.
- Of course, I forgot to mention that you can add a little, according to your taste, and if necessary, add water, if it boils too much. To see if the sulc is at the end of cooking, take it out a little on one plate, and if it squeezes and a cold mass forms, it is done. Finally, add a little vinegar to improve the taste.
- Cool it a bit and pour it into the prepared bowls, put it somewhere in a cool place to harden. In each bowl put a little of everything and pour the liquid, when it cools on top will be a red layer of fat, but do not worry it must be so, because we put a red pepper, if you want you can remove that top layer of fat. Otherwise it keeps the sulc from spoiling. In the old cookbook by Mira Vučetić, I read that carrots and parsley are also used, ie root vegetables, but this is optional. If you don’t want to you don’t have to put ground red pepper, but then your surface will be a little faded.
Serving
If you can't imagine any meal without a salad, with sulc I suggest pickled peppers .... good taste!