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Number of visits:: 6800x
Language: Česky Slovensky
4.26 ($ 0.27/serving)
2 hours
16 servings
ObtížnostObtížnostObtížnost

    Each serving contains 100 g

  • Energy 931 kJ (222 kcal) 11 %
  • Sugar 0.52 g   1 %
  • Fats 17.07 g   24 %
  • Saturates 1.08 g   5 %
  • Sodium 0.296 g   12 %
  • % recommended daily amount for adults (Everything about GDA)

You can make any jelly you can want, or use only ingredients you want.

pork legs 2 pieces 600 g 1205,2 kcal
pork knee 1 piece 800 g 2417 kcal
fresh vegetable or frozen 100 g 28,7 kcal
whole black pepper 10 balls 0.1 g 0 kcal
bay leaf 2 leaves 0.1 g 0 kcal
allspice 5 balls 0.16 g 0 kcal
salt 1 tsp 12 g 0,6 kcal
onion 1 piece for broth and 1 piece for a jelly 160 g 65,8 kcal
  1. In the pressure cooker put pork legs, knee and pour two liters of water. Add about 100 grams of fresh or frozen root vegetables - carrots, celery, parsley, to improve a bouillon flavor. Furthermore, 10 peppercorns, 2 pcs bay leaves, allspice 5 balls, a teaspoon of salt and 1 small onion.
  2. Cook for about 50 minutes, but if the meat is tough, cook it longer. Broth should be at least 1/2 liter. If it´s not, then add some more water and together with meat let it boil.
  3. Take the meat out and strein the broth. If the vegetable is overcooked take it away and don´t use it, but carrots can still be added.
  4. Peel the meat off and cut it into small pieces, put it into a suitable bowl, add finely chopped onion and prick with a fork so that there is not much air in it.
  5. Pour a cooling broth over it, taste and add salt if neede and leave in a cold room and then put it in the fridge.
  6. The next day cut it into slices and served with vinegar, finely chopped onion and fresh bread. Or just put it on the bread just like that.
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