Pork jelly with gelatin

How to cook pork jelly with gelatin? Very easy! First, prepare the necessary ingredients according to the list. You can replace the pork shoulder with another part of the carcass, for example, pork legs or steer. Wash the pork thoroughly. Peel the onion and carrot. Also peel the garlic cloves.

Put the meat in the pan. Pour clean cold water. Place a saucepan over high heat and bring the water to a boil. When the water boils and foam appears on the surface, drain it.

Pour 2.5 liters of clean water over the meat again. Bring to a boil again, skimming off the foam. Cooking in the second water will ensure the transparency of the broth.

When the foam stops coming out, add carrots, onion, 3 peeled garlic cloves, bay leaf, allspice peas and salt to the pan.

Cook the pork on low heat with the lid on for about 1 hour or longer until tender.

Remove the finished meat from the broth. Separate the flesh from the bones and cut into small pieces.

If you do not like jello with garlic, you can boil all the cloves in the broth (step 4) and do not add fresh garlic.

Pour gelatin with 100-200 ml of cold boiled water and leave for 10 minutes to swell.

Strain the broth. Pour the swollen gelatin into it and return the pan to medium heat.

Cook while stirring until the gelatin is completely dissolved, but do not boil.

Divide the pork and chopped garlic among the jello containers.

Pour the broth over the meat. Decorate the jelly with chopped boiled carrots and green peas. Allow the stock to cool to room temperature, then refrigerate for 4-6 hours or overnight until completely set.

Pork sausage is ready. Serve with mustard, horseradish or other sauces to your taste. Bon Appetit!