Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pork Jelly: A Taste of Catania’s Timeless Tradition
Discover how to make pork jelly, a hearty Sicilian classic steeped in flavour and history, cherished in Catania and a festive winter favourite.
🛒 Ingredients
- ✓ 400g pork shoulder
- ✓ 1 pig's trotter
- ✓ 1 pig's ear
- ✓ a mix of rind, snout and cheek
- ✓ 1 carrot
- ✓ 2 bay leaves
- ✓ half a onion
- ✓ 1 celery stick
- ✓ 1 egg white
- ✓ 1 bitter orange
- ✓ 1 glass of vinegar
- ✓ salt to taste
- ✓ black pepper to taste
📊 Nutritional Information
If you’re eager to reconnect with the true flavours of Sicilian heritage, try making pork jelly, known locally in Catania as zuzu. This ancient, humble dish combines cuts of pork with Mediterranean herbs and spices, which, once set, become a wonderfully chilled treat. It’s a brilliant starter for winter celebrations or for anyone who appreciates rustic, honest cooking.
👨🍳 Preparation
- 1
Char the rind, trotter, ear, and snout slightly over a flame, then scrape and rinse them thoroughly under running water.
- 2
Blanch all these pieces along with the cheek in a large saucepan to remove impurities.
- 3
In a big pot, add the carrot, celery, bay leaves, onion, a few peppercorns, and 3.5 litres of salted water. Toss in the meats and pork shoulder.
- 4
Simmer gently for about 4 hours, skimming off any scum now and then.
- 5
Once cooked, drain the meat, remove the bones, and cut into chunks. Strain the broth and let it cool slightly, then carefully skim off the fat.
- 6
Return the broth to the heat, whisk in the stiffly beaten egg white and cook on a low simmer for another 15 minutes with the lid on.
- 7
Strain the jelly once more through a clean cloth, then add the vinegar and juice of the bitter orange.
- 8
Pour the warm liquid over the meat in a dish and leave to cool completely before chilling in the fridge for at least 4 hours, until set.
💡 Tips and Variations
For a more fragrant twist, add some orange zest or a splash of Marsala wine for an aromatic lift. If you prefer a firmer set, extend the broth's cooking time by another 30 minutes.
📦 Storage
- • Keep the pork jelly refrigerated in an airtight container for up to 3-4 days.
- • Always serve it chilled, sliced thickly and accompanied by orange segments or pickled shallots.
- • Avoid freezing as it will affect the characteristic jelly texture.
🍷 Pairing
Serve this pork jelly alongside a glass of Contea di Sclafani Syrah, a lush and full-bodied red wine that beautifully complements the dish’s rich flavours.
There’s something truly special about making and savouring a dish that carries the soul of Sicily right to your table. Pork jelly is a celebration of simple ingredients transformed by time and care — perfect for sharing with loved ones on a cosy winter’s evening. Do give this recipe a go; I promise the comforting flavours and the tradition behind it will make your efforts absolutely worthwhile.
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