Jellied Pork With Gelatin. Step-by-step Recipe With Photo

Pork jellied with horseradish is a delicious cold appetizer for the festive table, which can be prepared on the eve of the holiday, since the dish is stored in the refrigerator for several days. If you don't 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 a pork leg with skin and a small bone, this part of the leg has a lot of meat and is inexpensive. There is no special time spent in the recipe for pork jellied with gelatin - put the pan on the stove and go about your business. Aspic also freezes without the participation of the cook, gelatin and cold make everything necessary.

• Cooking time: 24 hours
• Servings: 8

Ingredients for making pork aspic with gelatin

• 1.5 kg of pork;
• 2 medium 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.

Method for preparing pork jellied with gelatin

We start by cooking meat for aspic. Place a piece of pork with skin and bone in a large saucepan, add 1 carrot, onion, 3 cloves of garlic, 2-3 bay leaves, a few black peppercorns, salt and roots.

Cook the meat over low heat for 1.5 hours after boiling. Remove the foam during cooking.

Put the pan with the prepared meat in the refrigerator to freeze the fat.

We take out the meat from the broth, filter the broth through a sieve, remove the frozen fat.

We take a knife to remove the core from fruits, cut out circles from raw carrots, put them in a saucepan, add strained broth, boil for 10 minutes. Then we take out the carrots - they are needed to decorate the dish, and dissolve the gelatin in the hot broth. If undissolved grains of gelatin remain in the broth, strain it through a sieve.

Remove the pork from the bones. Cut the meat and skin into small cubes, mix in a bowl. There is no need to cut off a thin layer of fat between the skin and meat, it does not affect the taste, and the dish will turn out to be more tender and satisfying.

Pass 3-4 cloves of garlic through a garlic press, mix with meat.

Then add grated horseradish and freshly ground black pepper to a bowl.

Pour dried carrots and dried green chili into a bowl. I buy these spices at the spice shop in the market, but you can make them with your own hands, if you wish. Mix the ingredients thoroughly so that the horseradish, garlic and seasonings are evenly distributed between the pieces of pork.

Take a deep glass salad bowl. We spread the bottom and walls with slices of boiled carrots. Carrots stick 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 completely "drown" in the broth.

We remove the jellied bowl in the refrigerator for 10-12 hours or overnight. Before serving, place a bowl of jellied meat for a few seconds in a container with hot water. After such a bath, the contents of the salad bowl are easily separated from the walls and the aspic can be turned onto a plate.

It should be remembered that the aspic must be kept in the refrigerator before serving.

Jellied pork with gelatin is ready. Bon Appetit!