Jellied pork with horseradish is a delicious cold snack for the festive table, which can be prepared on the eve of the holiday, as the dish is stored in the refrigerator for several days. If you do not know how to cook jellied meat with gelatin, then this recipe with step-by-step photos will help you to cope with this task. For the intake, choose the upper part of the pork leg with skin and a small bone, in this part of the leg there is a lot of meat and it is inexpensive. There is no special time in the recipe for jellied pork with gelatin - put the pan on the stove and go about your business. Gel freezes as well without the participation of the cook, gelatin and cold make everything you need.
- Cooking time: 24 hours
- Servings: 8
Ingredients for making jellied pork with gelatin
- 1, 5 kg of pork;
- 2 medium sized carrots;
- 1 onion;
- 1 head of garlic;
- 30 grams of dried carrots;
- 5 g dried green chili;
- 2 tablespoons of gelatin;
- 2 tablespoons of horseradish;
- parsley and celery root, bay leaf, black pepper, salt.
Method of making jellied pork with gelatin
We start with cooking meat for the jellied. A piece of pork with skin and bone is placed in a large saucepan, add 1 carrot, onion, 3 garlic cloves, 2-3 bay leaves, several black peppercorns, salt and roots.
Cook the meat on low heat for 1, 5 hours after boiling. In the process of cooking remove the foam.
We put the pot with the finished meat in the fridge so that the fat is frozen.
We take the meat out of the broth, filter the broth through a sieve, remove the frozen fat.
We take a knife to remove the core of the fruit, cut out circles from the raw carrot, put it in a saucepan, add strained broth, boil for 10 minutes. Then we get a carrot - it is needed to decorate the dish, and in the hot broth we dissolve the gelatin. If there are undissolved grains of gelatin in the broth, strain it through a sieve.
Pork removed from the bones. Cut the meat and skin into small cubes, mix in a bowl. A thin layer of fat between the skin and meat is not necessary to cut off, it does not affect the taste, and the dish will be more tender and satisfying.
Pass through 3-4 garlic garlic garlic press, mix with meat.
Then add grated horseradish and freshly ground black pepper to the bowl.
Pour dried carrots and dried green chili into a bowl. I buy these seasonings in the spices shop in the market, but they can be prepared with my own hands, there would be a desire. Thoroughly mix the ingredients so that horseradish, garlic and seasonings are distributed evenly between the pieces of pork.
Take a deep glass salad bowl. We lay out the bottom and walls of circles boiled carrots. Carrots stick well to the walls, you can lay out any pattern.
Gently fill the salad bowl with boiled meat. Fill the salad bowl with broth with gelatin so that the contents completely “drown” in the broth.
Remove the bowl with the filler in the refrigerator for 10-12 hours or overnight. Before serving, place the bowl with brawn for a few seconds in a container of hot water. After such a bath, the contents of the salad bowl can be easily separated from the walls and the aspic can be turned over onto a plate.
It should be remembered that before serving, the jellied should be kept in the refrigerator.
Jellied pork with gelatin is ready. Enjoy your meal!