Here are a few tips and tricks for the preparation of pork jelly to make sure that it will be a successful dish and appreciated by all guests at the Christmas table.
- 500 g pork legs
- 500 g pork hocks
- 1 kg pig’s head, especially the ears
- 2 large carrots
- 1 parsnip root
- one onion
- 1-2 cloves garlic, minced
Sear the pork legs, hocks and head and shave well with a knife blade to clean them, then wash and cook them with the rest of the meat.
After the meat is cooked, add the cleaned and washed vegetables and season with salt and pepper.
Simmer the meat until it falls off the bones.
Remove the meat to a saucepan, then cut into smaller pieces and distribute into bowls.
Strain the broth.
Mince the garlic and add to the broth.
Pour the broth over the meat and place the bowls to a cold place.