2013-02-14

Jellied pig

Jellied pig
Author:
Category
Second courses
Ingredients
  • 4 pork legs
  • 1 beef knuckle
  • Half a celery root
  • 1 parsnip root
  • 1 parsley root
  • 1 head of onion
  • 1 carrot
  • 3 bay leaves
  • Black and allspice peas
  • Salt
I recently made jelly. Without false modesty, I will say that it is always delicious with me, and then I also remembered my youth when I poured it into a liter bottle from the Sprite and it turned out to be a pig. And my sister, who worked in a catering, taught me how to do this, and they decorated tables for celebrations. They also made little pigs in half-litre bottles.

Recipe for pig from jelly


1

I soak the legs and knuckle in cold water, then rinse thoroughly, put in a saucepan. I fill it with water so that it is 3 fingers higher than the meat. bring to a boil, remove the foam.

2

I add peeled vegetables: celery, parsley, parsnips, carrots and onions. I cook for 5-6 hours. For 15 minutes. until ready, I put bay leaves, peppercorns and salt.

3

I remove the finished jelly from the fire. I sort out the meat, finely chop it, strain the broth and boil it again.

4

I put the meat in an empty bottle, pour it with warm broth, let it cool. Then I put it in the fridge until serving.

5

With a sharp thin knife I cut the bottle on both sides, carefully take out the “pig”, put it on a dish. I cut out a patch of ham, ears and a tail. I make eyes and nostrils from cloves. In front of the muzzle, you can put a small container with horseradish.

  • Main courses

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