Pork jelly

Pork jelly

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Pork Jellied Ingredients

  1. Fresh pork knuckle 1 kilogram
  2. Fresh pork pulp 500 grams
  3. 1 medium onion
  4. Bay leaf medium size 2-3 pieces
  5. Allspice Peas 5-6 pieces
  6. 2-4 cloves of medium sized garlic
  7. Salt to taste
  8. Purified water 2.5 liters
  • Main Ingredients: Pork, Garlic
  • Serving 10 Servings
  • World Cuisine


Deep bowl - 2 pieces, Deep pan with a lid, Cooker, Cutting board, Knife, Skimmer, Colander, Flat large plate, Saucer, Jellies, Sieve

Cooking pork jellied meat:

Step 1: prepare the pork knuckle.

In order to cook a delicious aromatic jellied meat on pork, you should pay attention to the pork knuckle. It is she who will make the broth rich and rich, and it will quickly thicken in the refrigerator. But, before processing the shank, be sure to ask the seller to cut it into several parts so as not to mess with it at home. Attention: if there are hairs on the pork knuckle, be sure to sing the skin over the fire. So, now thoroughly rinse the component under running water and put it in a deep bowl. Fill it with ordinary cool water and set aside to insist for 2 hours. After the allotted time, we take out the knuckle from the water and carefully scrub the knife along its surface so that it completely becomes smooth and white. Important: in the event that the edges of the component are not cleaned, you can put the shank on a cutting board and cut off the roughened areas with a knife.

Step 2: prepare the pork pulp.

We wash the pork pulp under running water and put it on a cutting board. Using a knife, if necessary, we clean the meat from the film, in which fragments of bones can remain. The processed pork is transferred to a free bowl.

Step 3: prepare the garlic.

We spread the garlic on a cutting board and lightly press down on it with the handle of a knife. After that, remove the husk with ease, and rinse the cloves slightly under running water. Then we again lay the vegetable on the board and finely chop it with the same sharp inventory. The processed component is transferred to a free saucer.

Step 4: prepare the onion.

Using a knife, peel the onion from the husks and rinse under running water. We shift the processed vegetable in a saucer with chopped garlic and start cooking jelly.

Step 5: prepare the pork jellied meat.

In a deep pan, spread the peeled pieces of shank and pork pulp. Fill everything with purified cold water and put on medium heat. When the liquid boils, be sure to use the slotted spoon to remove the foam formed from the meat from its surface. We make a small fire, do not completely cover the pan with the lid, and cook the aspic for 5 minutes. Attention: from time to time it will be necessary to lift the lid of the container and see if the water has boiled away and if the meat has not stuck to the bottom of the pan. If necessary, you can add boiling water at the end of cooking to the desired level and mix everything with a tablespoon. After the allotted time, add the onion head, salt, bay leaves and peppercorns to the jelly, mix everything and continue cooking the broth 1 hour. As the cooking time runs out, you must definitely try the liquid on the salt and, if necessary, add to taste.

Now, with the help of a slotted spoon, we transfer the pork from the pan to a colander, which we must put in a free bowl. After all, the most delicious saturated broth will drain from the meat. When the meat ingredient has cooled slightly, put it on a cutting board and grind. There are two options for how to do this. Or split the pork into fibers, or, using a knife, cut into small pieces. Important: we don’t throw out the pork knuckle, but cut it into small pieces, which consist of skin and fat. But this is a matter of taste, you can do without it. By the way, the bone has a delicious bone marrow, so you can take into account the preferences of the guests and add this component to the jelly. So, we lay out the pieces of meat in special molds, add the chopped garlic and fill it all with broth, which we filter through a sieve in parallel to make our dish transparent. We put the filled molds aside so that they completely cool down to room temperature and after that we put them in the refrigerator. already literally through 2-3 hours pork jelly will be ready.

Step 6: serve the pork jellied meat.

We serve ready jellied meat directly in special tins with such dressings as mustard or horseradish. The dish is very tasty and ideal for a festive table.
Good appetite!

Recipe Tips:

- The shelf life of the jelly should not exceed 2-3 days, especially this date applies to the dish in which fresh garlic was added.

- If it happened that the jelly did not freeze, do not be discouraged. For this, we can have on hand instant gelatin, which will quickly fix the situation. To do this, pour the broth back into a deep pan and boil it for several minutes. Meanwhile, dissolve the gelatin in a small amount of hot water or broth according to the instructions indicated on the package. Immediately after that we add it to the main broth, mix everything well, pour again into the molds and after cooling put it in the refrigerator until it completely freezes.

- In addition to the main meat, you can add beef or chicken ham to the jellied meat. In the process of cooking the broth, these ingredients will also give the density and saturation of the dish.