jellied pork knuckles
- Pork knuckles – 2 pieces
- Pork pulp (we took from the neck) – 600 gr
- Carrots – 2 pieces medium
- Onion – 1 piece medium
- Garlic – 4 cloves
- Bay leaf
- Salt – to taste
- Water – 12 liters
Wash the meat thoroughly
We put the meat in a deep saucepan (for this amount of meat you need 12 liters of water. In this case, the jelly will boil well and harden)
When the meat boils – Removing scale from the broth
Put 2 peeled carrots and an onion with a husk in a saucepan. (Remove the top layer of the husk from the onion and rinse)
Cook without closing the lid for 3.5-4 hours
Then take out the meat, cool a little and cut into small pieces
We lay out on pre-prepared vessels, cups, however, in any dishes that you have.
Most importantly, the dishes should have a flat bottom so that the meat can be distributed evenly throughout the container.
Filter the broth (prepare a container of 6-8 liters in advance).
Throw away onions and carrots.
Put the strained broth on the fire
Put crushed garlic and a couple of bay leaves in it.
Let the broth boil
Add salt and taste
Cook another 15 minutes
Pouring the broth into prepared bowls
The resulting mass is thoroughly mixed in bowls so that the meat is evenly distributed.
Cool down to room temperature
Have you cooled down? Now we put it in the refrigerator. The night is enough to chill.
The jelly is very tender.
That’s all! Bon Appetit!
Cook with heart.
Subscribe to our news.