Probably, every person at least once in his life tried jellied pork. At first glance, this is a very simple and unpretentious dish. Many people think that you only need to cook the meat broth, cut the meat and pour everything with liquid. But in fact, it’s very difficult to weld a transparent broth, you also need to know some tricks of cooking.
Pork jelly recipe with photo
If you like standard food, without various culinary delights, then this recipe is for you. Before cooking, it should be understood that the jelly is prepared for a sufficiently long time, only the process of cooking the broth takes place for 6 hours. After this, it takes a few more hours for the liquid to freeze. Therefore, it is best to start cooking 1 day before use.
Product List
To prepare jelly from pork according to the recipe, you need to take this amount of products:
- one pork knuckle weighing about 2 kg;
- 500 g of ordinary lean meat;
- 2 pork legs ;
- 2 medium onions;
- 2 medium carrots;
- about 30 g of parsley;
- 5 cloves of garlic
- 200 g celery root.
This is a list of basic products, but in order for the broth to be really tasty and fragrant, you should use a large number of spices: several types of peppercorns, bay leaves, cloves and salt.
Preparation process: preparatory stage
First of all, you need to thoroughly rinse all the meat, it must be perfectly clean. Take the pork knuckle and brush it very well, the skin should be clean, without stains, otherwise the dirt will do its job during cooking and the broth will not be transparent.
When the meat is clean, put it in a large pot and pour water. It is necessary that the liquid only covers the surface of the products. Put the pot on the fire, you do not need to go anywhere far, it is important to catch the moment when the water begins to boil.
If the liquid is hot enough on the surface to form a foam, it should immediately be removed with a slotted spoon. This procedure is necessary until the foam stops appearing. You should not bring the broth to a boil, the liquid should only “twitch” a little, only then can the desired result be achieved. Boiling, even the smallest, will result in clouding of the broth.
After one hour of languishing, add peeled onions, carrots and celery root. Having set the required minimum heating, you can forget about cooking for 5 hours. Only when this time has passed, can we proceed to further preparation.
Note! If it so happened that you missed the moment of boiling and the broth became cloudy, do not get upset, there is one trick. In this case, you need to pull out all the ingredients, take a few eggs, separate the proteins from the yolks. Beat the proteins in the foam, introduce them into the liquid, cover the pan with a lid and wait 10 minutes. After this, strain the broth through a sieve, the liquid will again become transparent, you can continue further cooking.
Final stage
When 5 hours have passed, a little salt, pepper, peas, bay leaf and cloves should be added to the liquid. Attention! Do not add ground pepper, its small particles will not look aesthetically pleasing in the finished dish. Continue cooking for another hour. Do not add a lot of salt, it is better to bring the broth to the desired taste a little later.
When the heat treatment process is completed, you should get all the meat, and strain the liquid through a sieve and several layers of gauze. Lightly cooled pork should be separated from the bones. Skin, bones, and too oily pieces can be thrown away.
You need to take a few deep plates and put the meat on the bottom. To make the jelly more beautiful, you can take boiled carrots, cut it into circles and also put on a plate. It is recommended to decorate with a small amount of greenery. Grate the garlic on a fine grater, put in a plate.
The liquid in which the meat and vegetables were cooked should be brought to readiness, if necessary, add salt. Pour everything into a large amount of broth.
Now the jelly is almost ready, it remains only to put it in the refrigerator for the night. By morning, everything will harden and you can use this delicious dish.
Jellied meat with several kinds of meat
This dish can become even more delicious if you use not only one pork. For example, recently, pork and beef jelly recipe has been very popular. To prepare this dish you should take:
- 4 pork legs;
- two pork ears;
- 500 g lean pork and beef;
- several onions and carrots;
- fresh greens;
- garlic;
- gelatin packaging.
Spices are recommended to be used exactly the same as in the previous recipe, namely: bay leaf, cloves, peppercorns and salt.
How to cook
The cooking process is very similar to the previous one. First you need to thoroughly rinse all the meat and cook a delicious broth. Since gelatin is used here, there is no need to simmer the broth for such a long time. All products should be cooked for several hours.
A few minutes before the end of cooking, gelatin must be diluted in warm water and introduced into the broth. After that, separate the meat from the bones, and strain the broth through several layers of gauze, bring it to readiness. Put meat, garlic, herbs and carrots on the bottom of the plates. Pour all over the broth.
Note! No matter how you carefully filter the broth, when solidified on the surface of the plates, white fat will form. To get rid of it, you need to take napkins and after a while blot the surface of the broth with them. Thus, the grease will transfer to wipes, and the surface of the liquid will become perfectly transparent. On this, the cooking process can be considered complete.
Jellied pork and chicken
This jelly recipe can be used at the banquet table or just for a family dinner. This type of jellied meat will not be too fat, here gelatin is more a thickener, but not pork products. To prepare this dish, you should take the following ingredients:
- 2 pork legs;
- 2 kg of chicken vertebrae;
- 500 g lean pork;
- 6 hams (in some cases, chicken is used, but the meat is rather dry);
- one onion;
- one carrot;
- half a small celery root;
- parsley root;
- 2 packs of gelatin;
- bell pepper.
Cooking process
As in other cases, it is recommended to start cooking with a thorough washing of meat products. Pork legs must be brushed so that they are perfectly clean. Put all the meat products in a pan and pour water so that it covers everything by a centimeter.
When the liquid warms up well, you need to periodically remove the foam, otherwise the broth will not be transparent. After some time, put peeled vegetables in a pan, cook all the ingredients for about 2 hours. 30 minutes before cooking, add various spices (but not loose) and salt. Turn off the heat, remove all products from the broth and strain it through cheesecloth, folded in several layers. In a glass of hot liquid, dilute gelatin, introduce it into the broth, stirring constantly.
Now you can separate the meat from the bones and put it on the bottom of the plate. Note! If you want to make the presentation of this dish modern and serve it on the banquet table, you can take small tins and make jelly portioned.
Decorating the dish with chopped bell pepper and carrots, be sure to remember the greens, you can also add a few berries of cranberries. She will make the dish brighter and more colorful.
Now you know some basic recipes for making jelly pork. If you follow all the recommendations exactly, then the dish will turn out really tasty and will have a beautiful appearance. In any case, it should be remembered that the most terrible enemy in the preparation of aspic is boiling the broth.
You can also make your changes in the recipe, add more vegetables, this will make the dish only tastier. Always use several types of meat, then ordinary jellied meat becomes even more delicious.