Pork jelly

Pork Jelly

Pork jelly is a traditional dish, known for its unique flavor and gelatinous texture, which reminds us of festive meals and moments spent with loved ones. This appetizer is not only delicious but also rich in history, with deep roots in folk cuisine. Whether served on holidays or as part of a hearty lunch, pork jelly will surely delight all the senses.

Preparation time: 2 hours
Cooling time: 4 hours
Number of servings: 8-10

Ingredients:
- 1 pork hock with bone
- 3 pig's feet
- 1 kg pork shoulder
- 2 onions
- 3-4 carrots
- 1 parsley root
- 3-4 heads of garlic
- 1 vegetable stock cube
- 3 hard-boiled eggs
- Peppercorns
- Bay leaves
- Salt

Preparation:

1. Preparing the meat
Start by thoroughly cleaning the pork hock and pig's feet. It is essential to remove any hair or impurities, so do not hesitate to singe them over a flame or scald them in hot water. After cleaning, rinse them well under cold running water. To facilitate cooking, cut the hock and feet in half, and do the same with the pork shoulder. This will allow the meat to release its flavors during boiling.

2. First boiling
Place all pieces of meat in a large pot, adding enough water to completely cover them. Bringing the water to a boil is crucial, so let it come to a rolling boil. This first step helps remove impurities. In the meantime, do not forget to skim the broth, discarding the dirty water after boiling and rinsing the meat again.

3. Slow boiling
Reintroduce the meat into the pot, add cold water until it slightly exceeds the level of the meat, and add salt. Let it simmer over medium heat, skimming off the foam that forms on the surface. This is an important step to achieve a clear and flavorful broth. After about an hour, add the peppercorns, bay leaves, the peeled and scored onion, carrot, and parsley root. These vegetables will enrich the flavor of the jelly.

4. Finalizing the dish
After the meat has boiled for about 2-3 hours, until it easily pulls away from the bones and the liquid reduces, remove the pot from the heat and let it cool for 30 minutes. Carefully remove the boiled meat and vegetables using a slotted spoon, then separate the meat from the bones. Place the pieces of meat in a large bowl and set the vegetables aside.

5. Preparing the broth
Let the broth cool well, then degrease it by removing the fat from the surface. To give it an intense flavor, crush the garlic and add it to the broth, mixing well. Then, reheat the broth, straining it to eliminate any impurities.

6. Assembling the jelly
Now comes the fun part! Arrange slices of carrot and hard-boiled egg in bowls or molds, then carefully pour the warm broth over the meat, making sure to mix well before filling each bowl. This will ensure an even distribution of flavors.

7. Cooling
Let the jelly cool at room temperature, then refrigerate it to set completely. This process may take several hours, so be patient!

Serving:
Once the jelly has set, you can remove it from the molds, slice it, and serve it alongside mustard or horseradish, which will enhance its flavor. You can also add a few fresh parsley leaves for a splash of color.

Useful tips:
- Make sure to use high-quality meat, as this will influence the final taste of the jelly.
- You can experiment with spices; adding chili or other spices will give a personal touch to your recipe.
- If you want to achieve a more gelatinous jelly, you can add a portion of gelatin or pork-based collagen to the broth.

Calories and nutritional benefits:
Pork jelly is an excellent source of protein, and the added garlic provides numerous health benefits, including antibacterial and anti-inflammatory properties. Depending on the serving, a portion of jelly can contain approximately 250-300 calories, but this may vary based on the amount of fat used.

Frequently asked questions:
1. Can the jelly be frozen?
Yes, the jelly can be frozen without any issues, but it is recommended to portion it beforehand to ease the thawing process.

2. Can I use other types of meat?
Of course! You can experiment with beef or chicken, but the texture and flavor will change.

3. How can I tell if the jelly is cooked enough?
The meat should easily pull away from the bones, and the liquid should be clear and gelatinous after cooling.

Delicious pairings:
The jelly pairs splendidly with a glass of dry white wine or a cold beer. Additionally, a pickled cabbage salad or a beetroot salad will perfectly complement the meal.

This pork jelly recipe is not just a way to enjoy a savory dish but also a true culinary art that will bring you joy and satisfaction in every slice. Cook with love and don’t forget to share this delicacy with your loved ones!

 Ingredients: 1 pork knuckle with bone. 3 legs. 1 kg pork thigh. 2 onions. 3-4 carrots. 1 parsley root. 3-4 heads of garlic. 1 vegetable stock cube. 3 hard-boiled eggs. whole pepper. bay leaves. salt.