Pork jellied meat with gelatin

Step-by-step preparation

Cooking time: 12 hr

1. STEP 1

   

   How to cook pork jellied meat with gelatin? Very simple! To begin, prepare the necessary ingredients according to the list. You can replace the pork shoulder with another part of the carcass, for example, pork legs or knuckle. Rinse the pork thoroughly. Peel the onion and carrots. Also peel the garlic cloves. How to use gelatin correctly, read the article, link at the end of the recipe.

2. STEP 2

   

   Place the meat in the pan. Fill with clean cold water. Place the pan over high heat and bring the water to a boil. When the water boils and foam appears on the surface, drain it.

3. STEP 3

   

   Pour 2.5 liters of clean water over the meat again. Bring to a boil again, skimming off the foam. Boiling in a second water will ensure the broth becomes clear.

4. STEP 4

   

   When the foam stops, add the carrots, onion, 3 peeled cloves of garlic, bay leaf, allspice and salt to the pan.

5. STEP 5

   

   Simmer the pork, uncovered, for about 1 hour or longer until tender.

6. STEP 6

   

   Remove the finished meat from the broth. Separate the pulp from the bones and cut into small pieces.

7. STEP 7

   

   Pass the remaining garlic cloves through a press. If you don’t like jellied meat with garlic, you can boil all the cloves in the broth (step 4) and do not add fresh garlic.

8. STEP 8

   

   Pour gelatin into 100-200 ml of cold boiled water and leave for 10 minutes to swell.

9. STEP 9

   

   Strain the broth. Pour the swollen gelatin into it and return the pan to medium heat.

10. STEP 10

    

    Cook, stirring, until the gelatin is completely dissolved, but do not boil.

11. STEP 11

    

    Divide the pork and chopped garlic into jellied containers.

12. STEP 12

    

    Pour broth over meat. Decorate the jellied meat with chopped boiled carrots and green peas. Wait for the broth to cool to room temperature, then place the jellied meat in the refrigerator for 4-6 hours or overnight until completely set.

13. STEP 13

    

    The pork jellied meat is ready. Serve with mustard, horseradish or other sauces to your taste. Bon appetit!

Comments on the recipe

tatyanochka2022

21.08.2023

4.6

On the weekend I made jellied meat, using a recipe for pork jellied meat with gelatin as a basis. I prepared it from pork and chicken legs, it seems to me that pork and chicken go together and complement each other. I poured cold water over the meat and brought it to a boil. As soon as foam appeared, I drained the water, washed the meat, filled it with water again and put it on the fire. I cooked the meat with carrots, onions, bay leaves, salt and garlic. I used only one clove of garlic for the broth, and left three cloves for later to add it fresh. I didn’t add allspice. When the meat was cooked, I let it cool, transferring it from the pan to a plate. I also left the broth to cool, it turned out very fragrant. I cut the cooled meat into small pieces, added chopped garlic to it, put everything in a form for jellied meat and poured it with broth with gelatin diluted in it. I kept the jellied meat in the refrigerator all night, there it froze well, the consistency became tender and soft - like loved in our family. I put store-bought garlic in the jellied meat - young, not spicy, but very fragrant. The combination of it with meat is wonderful! My husband and I really enjoyed it! Thank you very much!