Homemade pork jelly
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Energy 931 kJ (222 kcal) 11 %
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Sugar 0.52 g 1 %
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Fats 17.07 g 24 %
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Saturates 1.08 g 5 %
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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.
Ingredients
| 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 |
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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