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➠ Pork shank jellied in a bottle

Pork shank jellied in a bottle

1515

Kitchen Russian

Calorie content 126.6 kcal

Portions 10 port.

Cooking time 14 h.

Proteins * 3.7 gr.

Fats * 16.4 gr.

Carbohydrates* 1.5 gr.

Content

I often cook jellied meat for family celebrations. Today I want to share a luxurious recipe for pork shank jellied meat cooked in a bottle. Meat appetizer is dense in texture. A great option for a festive table.

Ingredients

Pork knuckle 1.2KG Edible gelatin 30 gr. Water 1.5 l. Parsley taste Dill taste Black peppercorns 7 pcs. Salt 4 tsp Garlic 10 tooth. Bay leaf 2 pcs.

Cooking process

Wash the pork knuckle and clean it with a knife. Peel the garlic. Put the meat in a saucepan and cover with water. Add salt, some herbs, some garlic and bay leaf. Put on fire and bring to a boil, remove foam, reduce heat and cook for 2 hours. Then remove from heat and cool the meat in the broth.

Separate the cooled meat from the bones and finely chop or disassemble into fibers by hand. Put the minced meat in a bowl.

Rinse the parsley and dill thoroughly and dry, chop finely with a sharp knife. Add to minced meat.

Grate the remaining garlic on a fine grater and add to the rest of the ingredients.

Strain the fragrant broth into a separate container through a fine sieve.

Heat the broth until warm. Add the required amount of gelatin and mix thoroughly until completely dissolved.

Get a plastic drink or milk bottle. Wash and cut the narrow section. Fill with meat and tamp well. Pour in broth. Cool completely at room temperature, then cover with cling film and refrigerate for 10 hours, preferably overnight.