Pork jelly
- Nutrition Facts
- Calories: 138
- Protein: 6
- Fats: 10
- Carbohydrates: 5
Let us turn to the recipe for preparing a dish that has long been known to us, because jelly has always been considered an attribute of the festive table. The main component for jellied meat is meat. You can find jelly from pork, beef, chicken, rabbit, turkey, lamb, venison, as well as such unusual dishes as jelly from beaver or oxtail. Sometimes this dish is prepared on the basis of fish, vegetables or seafood. There is also dessert jelly made from fruits, chocolate and coffee. Today HozOboz offers to cook the most common jelly from pork knuckle. From our issue you will learn how to cook jelly, the recipe with a photo is presented below.
History of the dish
The preparation of jelly has its roots back in the times of Rus', references to jelly can be found in ancient chronicles. Aspic appeared from a rich broth, which has been familiar to mankind for many millennia. Animal bones and meat acted as a jelly-forming substance. Such a frozen broth began to be consumed by the peoples of the North. Among the Slavs, it received the name jelly - a jellied trembling transparent dish to the very bottom. Hunters and warriors took with them jelly in birch bark sacks, where at a convenient time they could turn it into a rich broth over a fire. Aspic is considered a richer and denser dish.
In the rich royal courts in Rus', jelly was cooked the next day after the feast, where all the remnants of the feast were added and at first such dishes were given to the servants. The French helped turn the jelly into a "royal dish", they added vegetables and eggs to it. Today, this dish has received recognition from gourmets in many countries, it is prepared with various exotic additives and improvements.
Ingredients:
- pork knuckle (or pork legs, ears) - 1.5 kg
- chicken ham - 2 pieces (optional)
- carrots - 1 piece
- onion - 1 piece
- water - 3 liters
- peppercorns - 6 pieces or allspice - 3-4 peas
- bay leaf - 3 pieces
- salt - to taste
Cooking:
- Wash the meat well, especially if we use parts such as pork legs. If time permits, you can soak the pork knuckle in water for about an hour. You can dilute pork jelly with chicken ham so that the dish does not consist of jelly alone.
Wash the meat well, especially if we use parts such as pork legs. If time permits, you can soak the pork knuckle in water for about an hour. You can dilute pork jelly with chicken ham so that the dish does not consist of jelly alone.
- Wash and peel carrots.
Wash and peel carrots.
- Peel the onion, but leave the last layer of the husk, this will give the broth a beautiful golden color. This is one of the secrets of how to cook jellied meat delicious.
Peel the onion, but leave the last layer of the husk, this will give the broth a beautiful golden color. This is one of the secrets of how to cook jellied meat delicious.
- Put the pork knuckle in a saucepan, where we will cook the jelly and pour the meat with cold water. Here the question always arises, how much to cook jelly in time. In our case, we will cook pork jelly for 4 hours. The meat should separate easily from the bones. So, turn on the fire and bring the broth to a boil, be sure to remove the resulting foam with a spoon. Slightly open the lid on the pan so that the broth is transparent. We make the fire so strong that the jelly is cooked at a low boil. It is necessary that during this time the broth acquire the properties of stickiness. You can check this by tasting the cooled broth with your fingers.
Put the pork knuckle in a saucepan, where we will cook the jelly and pour the meat with cold water. Here the question always arises, how much to cook jelly in time. In our case, we will cook pork jelly for 4 hours. The meat should separate easily from the bones. So, turn on the fire and bring the broth to a boil, be sure to remove the resulting foam with a spoon. Slightly open the lid on the pan so that the broth is transparent. We make the fire so strong that the jelly is cooked at a low boil. It is necessary that during this time the broth acquire the properties of stickiness. You can check this by tasting the cooled broth with your fingers.
- Add carrots and onions an hour before the end of cooking. To get a delicious jellied meat, add pepper, bay leaf and salt to the broth.
Add carrots and onions an hour before the end of cooking. To get a delicious jellied meat, add pepper, bay leaf and salt to the broth.
- At the end of cooking, we take out the finished meat products from the broth and separate the meat from the bones. We filter the broth.
At the end of cooking, we take out the finished meat products from the broth and separate the meat from the bones. We filter the broth.
- This stage is a complete improvisation. The meat can be finely chopped, but some like large pieces; to make homemade jelly look beautiful, you can cook chopped greens, and cut beautiful flowers or stars from carrots. We put the meat in prepared forms, sprinkle with herbs and garlic (optional).
This stage is a complete improvisation. The meat can be finely chopped, but some like large pieces; to make homemade jelly look beautiful, you can cook chopped greens, and cut beautiful flowers or stars from carrots. We put the meat in prepared forms, sprinkle with herbs and garlic (optional).
- Pour the strained broth over the meat and let it brew in the refrigerator until completely solidified, preferably overnight.
Pour the strained broth over the meat and let it brew in the refrigerator until completely solidified, preferably overnight.
- When fat forms on the surface of the jelly, remove it with a spoon dipped in hot water.
When fat forms on the surface of the jelly, remove it with a spoon dipped in hot water.
- When serving, turn down and cut into portions.
When serving, turn down and cut into portions.
- Now the secret of how to cook pork jelly is revealed. Serve this dish as a cold appetizer with mustard, adjika or horseradish.
Bon appetit!
Cooking Variations
To prepare jellied meat, in addition to meat, they take such meat products that give a lot of fat, which makes it possible to prepare a persistent and rich broth. Pork heads, ears, lips or legs - confidence in the solidification of jelly without the addition of gelatin. Many people like the pork leg jelly recipe, which is prepared in the same way. If you add it with chicken, then the taste will turn out to be more tender. In this recipe, we absolutely did not need additional ingredients for solidification, but if you doubt whether the jelly will harden, you need to prepare the jelly with gelatin. Then you get another dish - aspic. Festive jelly is decorated with figured pieces of carrots, boiled eggs, peas, corn, greens.
The benefits of the dish
The benefits of jelly have been repeatedly confirmed. Its main advantage is the presence of collagen, this protein is responsible for the development and health of connective tissue, slows down the aging process in the body. Jellied meat is often recommended for older people when the bones become brittle. Also, without exception, to strengthen the joints and bones of a person. But do not get too carried away with jellied meat, because it contains a large amount of cholesterol. Therefore, only moderate consumption of this dish will not harm your health. HozOboz hopes you enjoyed this recipe and share your knowledge of how to cook aspic with others.
