Delicious Pork Jelly With Fennel And Herbs. Step-by-step Recipe With Photo

Delicious pork jelly with fennel and herbs is a simple recipe for jellied meat. You don't need to have any special culinary skills to prepare this dish. Perhaps this is the simplest recipe for cold aspic - cooked it, put it on plates and poured it with broth. Instant gelatin is immediately placed in hot broth, ordinary gelatin should be soaked in cold water in advance, according to the recommendations on the package. If the layer of fat that hardens on top of the jellied meat is not to your taste, then after hardening, carefully scrape it off with a wide knife.

Cooking time: 12 hours
Servings: 8

Ingredients for a delicious pork jellied meat with fennel and herbs

1.5 kg of pork (hip part with skin and bone);
1 bunch of dill;
5 g fennel seeds;
1.5 tbsp instant gelatin;
1 chilli pod
black pepper;
1 / 2 leek stalks;
2 stalks of celery;
4 bay leaves;
salt.

Method for preparing delicious pork jellied meat with fennel and herbs

We choose in a store or on the market a suitable piece of pork (hip cut) for jellied meat, which should contain a little bit of everything - a little fat, a small bone in the center, leather and more meat.

Cut the cut - separately the skin, separately the meat and the bone, put everything in a deep saucepan. Add a leek stalk, a few celery stalks, bay leaves, some greens and salt to taste.

We put the pan on the stove and bring it to a boil over medium heat, reduce the gas, remove the scale with a slotted spoon. Then close the pan and cook the meat over low heat for 1.5-2 hours.

Cook the meat over low heat for 1.5-2 hours

We take the pork out of the broth, tear it into fibers with a fork and knife, or cut it into cubes.

Next, cut off the remaining meat from the bone and cut the pork skin into thin strips.

Let's prepare spices and seasonings. Fry the fennel seeds in a dry frying pan, as soon as the seeds begin to click, remove the pan from the heat. Rub the fennel and peppercorns in a mortar. Chop a bunch of dill finely.

Grind fried fennel and peppercorns in a mortar, chop a bunch of dill finely

In a bowl, mix the chopped meat, pork skin trimmings and mashed spices.

Strain the broth in which the meat was cooked. Next, pour instant gelatin into the hot broth, mix. Put the stewpan with gelatin on medium heat, stirring, heat to 80 degrees Celsius.

Add gelatin to the strained broth, heat to 80 degrees

Finely chop a pod of red chili in a bowl of meat. If you don't like the pungent taste of chili, replace it with bell peppers.

Pour the contents of a bowl with hot broth. We filter the broth through a fine sieve so that the undissolved grains of gelatin do not get into the aspic.