Pork jelly is a traditional dish of rural cuisine, which today, as they say, is in trend. In our family pork shredded aspic was prepared for Easter, it was a tradition that no one ever broke. A large deep plate with aspic occupied, if not honorable, then one of the most important places among cold appetizers. And also my grandfather made home horseradish with sour cream to the table, and he dug up the root the day before right from the garden bed. It was very tasty, called the dish - “cold”. From one big pork leg or two small ones you can cook 2-3 deep soup plates of jelly.
- Cooking time: 3 hours
- Preparation time: 7 hours
- Servings: 10
Ingredients for pork jelly
- 1 pork knuckle weighing about 1 kg (or two small ones);
- 1 head of garlic;
- 250 g stem celery;
- 200 g of leek;
- 3-4 bay leaves;
- a bunch of fresh dill and parsley;
- 2-3 carrots;
- 25 g of gelatin;
- salt, black pepper.
Method of cooking jelly from pork shank
If necessary, singe the pork leg over the gas. This is necessary when there are bristles on the skin. If the skin is smooth, without stubble, just wash it well and scrape it with a sharp knife.
We collect greens and seasonings for broth. In the process of boiling the choir, they will completely melt, but they will give the broth its flavor and aroma. So, we cut the stalks of celery into bars, leave the greens too. Leek assorted on the leaves, my, as well in the holes are often going to sand and earth. We clean the cloves of garlic from the husk, press it with a knife to release the essential oil.
A bunch of fresh dill and parsley can be tied up with twine, but this is not necessary, broth for broth will still need to be strained.
Take a deep saucepan with a tight-fitting lid. Put in her pork leg, add all the chopped vegetables, leaves of laurel, pour cold water so that it closes the shank completely.
Pour salt, enough 2 teaspoons. It is not necessary to pour a lot of salt, broth for jelly can be dosolit to taste before pouring it into plates.
Cook pork jelly 2 hours after boiling. Approximately 20 minutes before the end of cooking, put the whole carrot in the pan. Prepare the finished pork in the broth, take out the meat and carrots, filter the broth.
Remove meat from bones along with skin and fat. I choose a lean leg for this dish, a layer of fat in it is not more than half a centimeter, so I don’t have to throw anything away after cooking.
So, cut meat, skin and some fat into cubes.
Cut the boiled carrot into cubes, finely chop a small bunch of dill, add to the meat. Mix meat with vegetables so that all ingredients are evenly distributed. We divide the meat base into equal parts depending on the size of the plates, on top we lay out a sprig of parsley, celery and dill.
Dilute gelatin in hot broth at the rate of about 250 ml of broth per dish. The method of breeding gelatin is indicated on the package, and may differ from my recommendations. Heat the broth with gelatin to 80 degrees Celsius, pour into plates through a sieve.
As soon as the jelly of pork shank cools to room temperature, put it in the fridge for 7-9 hours.
Serve with horseradish, mustard and fresh black bread. Enjoy your meal!
