Pork jelly

Pork jelly is a broth made from a mixture of leftover pig organs and other ingredients. Pork jelly is a popular appetizer and, nowadays, is often prepared in a more modern version only using lean meat. It is very popular in Poland and Romania during Christmas or Easter. The gelatine removed from the broth can be used as a jellying agent. The meat in pork pies is preserved using pork jelly.

Preparation

The preparation of pork jelly includes placing lean pork meat, trotters, rind, ears and snout in a pot of cold water, and letting it cook over a slow fire for three hours. The broth is allowed to cool, while also removing any undesirable fat. Subsequently, white vinegar and the juice of half an orange or lemon can be added to the meat so that it is covered. The entire mixture is then allowed to cool. Bay leaves or chili are added to the broth for added taste. However, there are many alternate ways of preparing pork jelly, such as the usage of celery, beef and even pig bones. Poultry jellies are made the same way as making pork jelly, but require less water to boil.

External links

* [http://www.lovesicily.com/blog/recipes/2005/05/21/pork-jelly/ Love Sicily]
* [http://members.aol.com/simonagscu/appetizers.html#chickjellied Appetizers (AOL)]