Delicious pork jelly with fennel and greens is a simple recipe for aspic meat. No special culinary skills for cooking this dish do not need to have. Perhaps this is the easiest recipe for cold filler - cooked, laid out in plates and poured broth. Instant gelatin is immediately put into hot broth, usual gelatin should be soaked in cold water, according to the recommendations on the package. If you don’t like the layer of fat that will solidify on top of the jelly, then after hardening, gently scrape it off with a wide knife.
- Cooking time: 12 hours
- Servings: 8
Ingredients for delicious pork jelly with fennel and greens
- 1, 5 kg of pork (hip portion with skin and bone);
- 1 bunch of dill;
- 5 g fennel seed;
- 1.5 Art. l instant gelatin;
- 1 pod of chili;
- black pepper;
- 1 \ 2 stem of leek;
- 2 celery stalks;
- 4 bay leaves;
A way of cooking delicious pork jelly with fennel and greens
Choose a suitable piece of pork in the store or on the market (hip cut) for the aspic, which should have a little bit of everything - a little bit of fat, a small bone in the center, skin and more meat.
Cut the cut - separate skin, separate meat and bone, everything is placed in a deep pan. Add a leek stem, a few celery stalks, bay leaves, some greens and salt to taste.
Put the saucepan on the stove and bring to a boil over medium heat, reduce the gas, remove the scum with a slotted spoon. Then close the pan and cook the meat on low heat for 1.5-2 hours.
We take pork out of broth, rip it with a fork and knife into fibers or cut it into cubes.
Next, cut off the remnants of meat from the bone and cut into thin strips of pork skin.
Prepare spices and seasonings. We fry the seeds of fennel in a dry frying pan, as soon as the seeds start snapping, remove the pan from the heat. Pound fennel and peppercorns in a mortar. A bunch of dill chop finely.
Mix in a bowl the sliced meat, trimmed pork skin and mashed spices.
The broth in which the meat was cooked is filtered. Next, pour into the hot broth instant gelatin, mix. We put the saucepan with the gelatin on a medium heat, stirring slowly, heat to 80 degrees Celsius.
In a bowl of meat, finely crumble a pod of red chili pepper. If you do not like the hot taste of chili, then replace it with sweet bell pepper.
Fill the contents of the bowl with hot broth. Strain the broth through a fine sieve so that undissolved grains of gelatin do not fall into the filler.
Leave the pork jelly with fennel and greens at room temperature until it is completely cooled, then put it in the refrigerator compartment.
We keep pork jelly in the refrigerating chamber for about 10 hours, during which time it will harden properly.
Frozen frozen pork jelly with fennel and greens cut in portions, served with horseradish and mustard. Enjoy your meal!
Pork jelly can be cooked in portions - spread out the meat and pour broth in wide ice-cream bowls or small silicone forms.