Jellied pork with gelatin
Jellied pork with horseradish is a delicious cold appetizer for the holiday table, which can be prepared on the eve of the holiday, as the dish is stored in the refrigerator for several days. If you do not know how to cook jellied meat with gelatin, then this recipe with step-by-step photos will help you cope with this task. For aspic, choose the upper part of the pig’s leg with skin and a small bone, in this part of the leg there is a lot of meat and it is inexpensive. There is no special time-consuming recipe for jellied pork with gelatin - put the pan on the stove and go about your business. Jellied also freezes without the participation of a cook, gelatin and cold make everything necessary.
- Time for preparing: 24 hours
- Servings Per Container: 8
Ingredients for Cooking Jellied Pork with Gelatin
- 1.5 kg of pork;
- 2 medium-sized carrots;
- 1 onion;
- 1 head of garlic;
- 30 g dried carrots;
- 5 g dried green chili;
- 2 tablespoons of gelatin;
- 2 tablespoons of grated horseradish;
- parsley and celery root, bay leaf, black pepper, salt.
The method of preparation of jellied pork with gelatin
We start by cooking meat for aspic. A piece of pork with skin and bone is placed in a large pan, add 1 carrot, onion, 3 garlic cloves, 2-3 bay leaves, a few peppercorns, salt and roots.
Cook the meat on low heat for 1.5 hours after boiling. In the process of cooking, remove the foam.
We remove the pan with the prepared meat in the refrigerator to freeze the fat.
We get the meat from the broth, filter the broth through a sieve, remove the frozen fat.
Take a knife to remove the core from the fruit, cut out circles from raw carrots, put in a pan, add strained broth, boil for 10 minutes. Then we get the carrot - it is needed to decorate the dish, and in the hot broth we dissolve the gelatin. If insoluble grains of gelatin remain in the broth, it must be filtered through a sieve.
Remove the pork from the bones. Cut the meat and skin into small cubes, mix in a bowl. It is not necessary to cut a thin layer of fat between the skin and meat, this does not affect the taste, and the dish will turn out to be more tender and satisfying.
Pass 3-4 garlic cloves through a garlic press, mix with meat.
Then add grated horseradish and freshly ground black pepper to the bowl.
Pour dried carrots and dried green chili into a bowl. I buy these condiments in the spice shop on the market, but they can be prepared with my own hands, there would be a desire. Mix the ingredients thoroughly so that horseradish, garlic and seasonings are evenly distributed between the pieces of pork.
Take a deep glass salad bowl. We spread the bottom and walls in circles of cooked carrots. Carrot sticks well to the walls, you can lay out any pattern.
Gently fill the salad bowl with boiled meat. Pour the filled salad bowl with broth with gelatin so that the contents are completely "drowned" in the broth.
We remove the bowl with the aspic in the refrigerator for 10-12 hours or at night. Before serving, place the bowl with jellied meat for several seconds in a container with hot water. After such a bath, the contents of the salad bowl can easily be separated from the walls and the filler can be turned on a plate.
It should be remembered that before serving, the filler must be kept in the refrigerator.
Jellied pork with gelatin is ready. Enjoy your meal!