Pork knuckle jelly in a milk bottle is a modern version of homemade brawn of pork. Brawn, or thick aspic - the dish is incredibly tasty, but I am afraid to buy its store version. Several bad experiences discarded me from industrial delicacies forever. Another thing is home cold (as it is called in the village): you choose the meat yourself, scorch the skin on the pork, cut off all the excess, and look at the rest under a magnifying glass. Even the pickiest eater will not be able to make any claims to such a dish!
For jelly, choose small, fleshy and not very fat knuckles - a lot of meat and little bones, this is just what you need for a tasty brawn.
- Cooking time: 24 hours
- Servings: 10
Ingredients for pork shank aspic
- 1, 2 kg of pork knuckle;
- garlic head;
- a bunch of parsley and dill;
- 30 g of gelatin;
- salt, bay leaf, pepper;
- liter plastic bottle.
Method of cooking jelly from pork shank in a bottle
In order not to cook jelly for a long time, we take two small shanks, they usually weigh about a kilogram. You can, of course, cook one big leg, but it cooks a little longer.
So, put the pork in the pan, pour cold water so that the meat is completely drowned. Add 4 cloves of garlic, bay leaf, bunch of greens, pour salt. For this amount you need about 4 teaspoons of coarse salt, but you may have your own preferences, so add salt to your taste.
Cook the knuckles on moderate heat for about 2 hours after boiling, cool in the broth.
When the meat has cooled, we cut it off from the bones along with the skin - the real cold is prepared this way - with the skin, with fat and meat! Chop the flesh finely, carefully check to avoid fragments of bones.
Add chopped parsley and dill to the sliced meat. You can also add a little green celery, a few leaves lovage.
Rub two cloves of garlic on a fine grater, it is not necessary to add more so that garlic does not interrupt all other tastes. Thoroughly mix the meat with garlic and herbs.
The broth in which the meat was cooked is filtered through a sieve. To make it transparent, you can strain the broth through gauze, folded in several layers.
Heat the broth to a temperature of 80 degrees Celsius, pour gelatin, stir until completely dissolved and filter through a sieve.
We take a milk bottle, carefully cut off the neck and the upper narrowed part. Fill the bottle tightly with meat, then pour the broth with gelatin.
We remove the bottle on the bottom shelf of the refrigerator compartment, leave it for 10-15 hours to make the jelly completely frozen. Then, when the mass hardens, carefully cut the plastic packaging with scissors or a clerical knife.
Ready-made jelly from pork shank in a bottle is cut into thick slices, served to the table with horseradish or mustard. Enjoy your meal!
By the way, this grandfather’s tasty and simple country dish taught me how to cook, although in those days there were no plastic bottles, so he cooked it in the traditional way - on a plate.
