Pork scraps
Pork jelly – a traditional delicacy that combines the flavor of meat with a gelatinous texture, perfect for festive meals or a hearty snack! This jelly recipe is not only a way to make use of all parts of a pig, but also a recipe that has been passed down from generation to generation, keeping the culinary tradition alive.
Total preparation time: 24 hours (including cooling time)
Preparation time: 30 minutes
Cooking time: 6-8 hours
Number of servings: 8-10
Ingredients:
- 1 pig's head (with ears and tongue)
- 2 pig's trotters (scalded)
- 500 g pig skin
- 200 g pork (optional, for a richer taste)
- 1-2 tablespoons salt (or to taste)
- 1 teaspoon ground pepper (or to taste)
- 3-4 garlic cloves (slightly crushed)
- 3-4 bay leaves
- 1 onion (whole)
- 1 carrot (whole)
- 1 celery root (whole)
- Water (enough to cover the ingredients)
Preparation:
1. Preparing the ingredients: Start by thoroughly washing the pig's head and trotters. Make sure the trotters are scalded to remove all impurities. This step is essential for achieving a clean and authentic taste.
2. Boiling the meat: In a large pot, add all the ingredients: pig's head, trotters, skin, and, if desired, a bit of pork. Add enough water to cover the ingredients well. Place the pot on low heat and let it simmer. It is important not to increase the temperature too quickly; a slow boil will allow the flavors to combine and make the meat more tender.
3. Skimming: Once the water has started to boil, you will notice foam forming on the surface. Use a skimmer to remove this. This step helps clarify the broth and improves the final appearance of the jelly.
4. Adding spices: Once the foam has been removed, add the bay leaves, onion, carrot, and celery whole. These vegetables will add a delicious taste and deep aroma to the dish. Let everything simmer on low heat for 6-8 hours, or until the meat easily separates from the bone.
5. Testing for gelation: After the boiling time has passed, take a plate and put a little broth on it. Let it cool. If the broth gels, it is a sign that you are on the right track!
6. Straining the ingredients: Remove the vegetables from the pot and strain the broth into a clean container. Separately, cut the meat and skin into small pieces. This will form the base of your jelly.
7. Preparing the garlic sauce: Crush a few garlic cloves and mix them with the strained broth. Add salt and pepper to taste. It is important that the garlic sauce is well integrated into the broth to provide a strong flavor to the jelly.
8. Assembling the jelly: Arrange the pieces of meat and skin in molds (you can use deep plates or trays). Carefully pour the flavored broth over the meat, ensuring that all pieces are well covered.
9. Final cooling: Let the jelly cool at room temperature, then refrigerate it overnight. This cooling time will allow the broth to gel completely, achieving the desired texture.
Serving:
Pork jelly is usually served with a sprinkle of paprika and mustard, which enhance the flavors and provide a pleasant contrast. This dish is perfect for festive meals or as an appetizer for a more substantial meal.
Useful tips:
- Variations: You can add other spices, such as more garlic or even a splash of vinegar, to intensify the flavor.
- Greens: Once you have finished preparing, you can sprinkle a little chopped fresh parsley on top before serving for a more attractive appearance.
- Frequently asked questions: You might wonder if you can use other parts of the pig. Certainly! Organs or meat from other parts can add extra flavor.
Nutritional benefits:
Pork jelly is rich in protein and collagen, making it not only delicious but also beneficial for joint and skin health. With a moderate calorie content, it can be a good choice for a hearty snack.
This recipe is not just a simple culinary preparation but also a way to gather the family around the table, share stories, and create memories. Enjoy cooking and savoring!
Ingredients: pork feet, pig head (with ears, tongue), pork rind, optional pork meat, ground pepper and salt to taste, garlic to taste, 3-4 bay leaves, 1 onion, 1 carrot, 1 celery root.
