Pork jellyfish with gelatin

6 servings
12 hours

How to cook pork jellyfish with gelatin? Very simple! First, prepare the necessary ingredients according to the list. The pork spatula can be replaced with another part of the carcass, such as pork legs or a knuckle. Rinse the pork thoroughly. Peel the onion and carrots. Peel the garlic cloves as well.

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

Refill the meat with 2. 5L of clean water. Bring to the boil again, removing the foam. Cooking in the second water will ensure the transparency of the broth.

When the foam stops standing out, add carrots, onions, 3 peeled garlic cloves, bay leaves, allspice peas and salt to the pan.

Simmer the pork under an ajar lid for about 1 hour or longer until soft.

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

Pass the remaining garlic cloves through the press. If you do not like jellied garlic, you can boil all the cloves in the broth (step 4) and do not add fresh garlic anymore.

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

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

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

Distribute the pork and crushed garlic over the jellied containers.

Pour the meat over the stock. Garnish the jellyfish with chopped boiled carrots, green peas. Wait for the stock to cool to room temperature, then refrigerate the chilli for 4-6 hours or overnight until fully set.

Pork jellyfish is ready. Serve with mustard, horseradish or other sauces to your liking. Enjoy your meal!