It's Still Good
Even if I'm not using meat from a pig's head, the recipe is just as good.
Grandma used to make this with a tangy boulion broth and Knox gelatine. If you have ever made jello or Knox blocks, you know that jello is a soft rubbery and when you make Knox blocks, it's a hard rubbery. Not quite as hard as jelly beans, but getting there.
The I didn't haves are as follows: I didn't have broth, so I made my own with 2 cups of water and 2 teaspoons of soy sauce. I heated the meat in the microwave to remove the jellied juice and used that juice in my broth mix. One cup of vinegar, a tablespoon of sugar, and I'm calling the broth good. The vinegar combination gives it a pickled flavor, hence pickle loaf.
The cooked meat is chunked into small cubes, perhaps with a few random pieces of onion. Maybe even some sweet pepper, and some minced garlic. It's placed into a small dish, like a bread pan. (It's nice to have the bread pan because when the gelatine sets, and you slice it, it's nice to have sandwich size slices.) Then the Knox powder is sprinkled over the meat and broth, and then some extra broth is poured over the Knox powder and allowed to gel. The process takes a few hours, and then it is ready to eat.
- 4 cups pork, cut and cubed or pieces
Microwave and Add to the Pork:
- 1/2 teaspoon garlic, minced
- 1 teaspoon Mrs. Wages seasoning
- 1 tablespoon butter
- 1/4 cup sweet pepper, minced
- 1/4 cup onion, minced
- 1 cup white vinegar
- 2 cups water
- 2 teaspoons soy sauce
- 1 tablespoon sugar
Mix In Last:
- 4 packages Knox gelatine powder
- 1 cup broth
- Line bread pan with foil.
- Cut pork and place in bread pan.
- Microwave onion, pepper, garlic, butter and a little Mrs. Dash for about a minute. Add to meat.
- Mix and pour vinegar, water, sugar, and soy sauce together, cold. Pour all but one cup into meat. Retain one cup to pour over gelatine powder.
- Sprinkle Knox gelatine across surface of pork.
- Add final cup of liquid. Stir.
- Refrigerate until gelatine is hard.
- Slice. Serving suggestion: Serve on bread. Serve with crackers. Eat by itself.
It's Not Complicated
The meat was cooked previously. I used a leftover smoked pork roast. Beef roast can be used as well.
The onions, garlic and peppers add a little flavor. I prefer to soften mine in the microwave or caramelize them in a frying pan in some butter.
It's all mixed together in a form. I used a bread pan, lined with foil. The gelatine was sprinkled across the surface and then some more fluid was poured over, and it was stirred.
Into the refrigerator to harden.
Poke Poke Poke
I have been poking at the gel for the past 12 hours, on and off, and it did set up. I was afraid that something would backfire and the gel wouldn't work, but no .. it seems to be successful.
Cutting the Gel
I wasn't 100 percent successful with my gelling. More like 89 percent. There were some minute spots that did not harden.
My hubby said it was mostly a success. The flavor was right on the money. The texture was okay. Perhaps grandma didn't get a perfect turnout everytime she made it either
I used an electric knife to slice it. My slices were fairly stable. I removed the foil and it was a solid structure. I flipped it over with the cover of a 9x13 lid. After I sliced it, I covered it with a plastic box and flipped once more. Lid on. Into the refrigerator.
I made two slices of toast, buttered them and placed one slice on the toast. Cover on. Slice. Bite! Mmmmmm!