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Zalatina (Pork in Lemon and Vinegar Jelly)

Zalatina (Pork in Lemon and Vinegar Jelly) is a traditional Cypriot recipe for a classic brawn or head cheese made from a pig's head that's set in a jelly enriched with pig trotters. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Pork in Lemon and Vinegar Jelly (Zalatina).

prep time

30 minutes

cook time

20 minutes

Total Time:

50 minutes

Serves:

10+

Rating:

Tags : Chilli RecipesSpice RecipesPork RecipesCyprus Recipes

This is the Cypriot equivalent of brawn or head cheese/brawn, a preserve made from pork head meat in a vinegared jellied stock. This is traditionally served sliced as a mezze dish. Mezzes (mezedhes kriyi (cold mezedhes) dishes) are snacks typically served with drinks and can be found in bars and taverna all over the island.

The version presented here is the traditional form of zalatina, though there is a modern version made from pork hocks, pig's trotters and mixed pickled vegetables.

Ingredients:

1/2 pig's head, brains removed and discarded
2 pig's trotters
1 tsp whole black peppercorns
wine vinegar to acidify the stock
120ml lemon juice
6 hot chillies, finely chopped
salt and freshly-ground black pepper, to taste
small sprigs of rosemary, to garnish

Method:

Wash the pig's head, place in a large bucket, cover with lukewarm water and soak for 30 minutes then wash well with cold water. Place the head and the trotters in a large stockpot and cover with cold water. Add the black peppercorns, bring to a boil then skim any scum off the surface.

Cover the pot and boil for 2 hours, or until the meat is tender enough to easily come away from the bones and the stock has reduced down to about 4l. Take the pan off the heat and strain the stock through a fine-meshed sieve into clean pan.

Mix in wine vinegar at a ratio of 100ml red wine vinegar per 300ml stock. Season to taste and add the lemon juice.

Take the heat and trotters and strip off all the flesh. Chop this, then peel and chop the tongue and chop the ears. Mix these with the meat then divide between bowls and mix in the chillies. Pour over enough of the stock to completely cover the meat. Add a sprig of rosemary to each bowl to garnish then allow to cool.

Transfer to the refrigerator and chill until the jelly has solidified. Slice before serving.