Pork jelly is something I prepare mainly when I have a good few hours available on a day off. I always start early in the morning because the broth needs patience while boiling to set properly. I usually use a large pot since it yields a serious quantity. The house smells strongly of garlic towards the end, but I like that. The jelly keeps for several days in the fridge and comes out clear if I skim carefully at the beginning. I have reached a point where I don't change anything in the recipe because it works.
Quick Info
Total time: approximately 8 hours
Preparation time: short, about 20-30 minutes while washing and cleaning the ingredients
Cooking time: 7-8 hours
Servings: depends on the bowls and trays used, but this quantity serves 8-10 people
Difficulty: medium (requires patience and attention to detail)
Recipe type: traditional, winter or special occasions (holidays, family meals)
Ingredients
one pork hock
2 trotters
1 pig ear
2 bay leaves
a teaspoon of peppercorns
salt to taste
2 heads of garlic
Preparation method
1. Wash all the pork pieces (hock, trotters, ear) very well under cold running water. If necessary, scrub any hairy or rough spots.
2. Place all the pork ingredients in a large pot of at least 10 liters. Pour in cold water to cover them well, leaving space for the foam that forms.
3. Turn the heat to high. When it starts to boil, carefully skim off the foam from the surface whenever it appears, to ensure a clear jelly. Repeat this several times, especially at the beginning of boiling.
4. Once no more foam appears and the liquid is simmering gently, add the bay leaves, peppercorns, and salt (to taste, keeping in mind that the broth will reduce significantly).
5. Reduce the heat to low and let it simmer very slowly. Do not cover the pot completely. During this time, the liquid should reduce by half. The slow cooking lasts between 7 and 8 hours. You do not need to stir, just check the liquid level if it decreases too much.
6. Once the meat has fallen off the bones and the broth starts to stick slightly to your fingers (if you take a bit between your fingers and it gels, it’s good), turn off the heat.
7. Remove all the pieces of meat and bones onto a tray. Let them cool slightly, then debone the hock and trotters. Cut the meat and skin into small pieces that fit easily on a spoon. The ear should also be cut into small pieces.
8. Clean the trotters well of any gristle, as well as the other pieces if there are any unpleasant textures left. Place all the cut meat, skin, and ear into bowls or trays that you prepared earlier.
9. After the broth has cooled slightly (it should not be completely cold, but not very hot either), crush the garlic and mix it well into the liquid. Taste and adjust the salt if necessary.
10. Strain the broth through a sieve, possibly lined with cheesecloth, to make it as clear as possible.
11. Pour the broth over the meat in each bowl, ensuring it covers well. Let it cool to room temperature until it starts to set.
12. Once it has set, refrigerate the jelly for a few hours or overnight. It is served cold, usually with grated horseradish.
Why I make this recipe often
It is one of the few recipes that keeps well and even gets better after a day. I like that it makes a lot in one go and also helps use up leftover meat that is harder to use otherwise. The jelly has a clear taste of pork and garlic, a firm and filling texture. It doesn’t require expensive or rare ingredients.
Tips and variations
Tips
- Skimming is important for the clarity of the jelly. If you skip this step, it will turn out cloudy.
- Do not add garlic while the broth is hot, otherwise the flavor will disappear or become bitter.
- Do not add too much salt at the beginning. The broth concentrates a lot while boiling.
- If you want a richer jelly, add a bit more skin.
- Use just enough water to cover, so the jelly doesn’t turn out too soft in the end.
Substitutions
- You can omit the ear or adjust the proportions if you don’t have all the pieces, but the trotters are essential for gelatin.
- If you don’t have bay leaves, the jelly can be made without them, but the flavor will be simpler.
Variations
- Classic jelly does not have boiled vegetables in it. I never add any, I stick to the simple recipe.
- You can cut the meat larger or smaller, according to preference.
Serving ideas
- Most often, it is served with grated horseradish on the side.
- It also goes well with fresh bread and a bit of red onion, if you like.
Frequently asked questions
1. How do I know if the jelly will set?
If after boiling the meat, you take a bit of broth between your fingers and it sticks slightly or becomes sticky, it’s good. If you want to be sure, you can put a bit of broth on a plate and put it in the fridge; it should set in 10-15 minutes.
2. Can I use another part of the pig?
Yes, but the classic combination is hock, trotters, and ear, precisely for the high gelatin content. Other cuts (ribeye, leg) do not help the jelly set as well.
3. Why do I have to skim so many times?
If you don’t skim the foam formed at the beginning, the broth remains cloudy and doesn’t gel nicely. Skimming clearly influences the clarity and appearance of the jelly.
4. Can I add the garlic earlier, to boil together with the meat?
No, garlic added too early loses its aroma and can change the taste of the liquid. It is added at the end when the broth is no longer hot.
5. What do I do if the jelly doesn’t set?
Most likely, there was too much water or it wasn’t boiled long enough. You can try boiling the broth separately to reduce it, then repeat the process of pouring it over the meat.
Nutritional values
Approximately, per 100 g of jelly: 150-200 kcal, of which proteins 20 g, fats 10-12 g, carbohydrates almost none. The content varies depending on how much fat you leave while boiling and what meat parts you use. The jelly is quite filling and has no carbohydrates, but it has enough salt and fat.
Storage and reheating
The jelly keeps well in the fridge, in covered containers, for 4-5 days without problems. It is not reheated – it is only consumed cold to maintain its gelatinous texture. If it stays too long in the heat or at room temperature, it can soften or even spoil. If you take it out of the fridge in advance, let the portion sit at room temperature for a maximum of 30 minutes before serving.
Quick Info
Total time: approximately 8 hours
Preparation time: short, about 20-30 minutes while washing and cleaning the ingredients
Cooking time: 7-8 hours
Servings: depends on the bowls and trays used, but this quantity serves 8-10 people
Difficulty: medium (requires patience and attention to detail)
Recipe type: traditional, winter or special occasions (holidays, family meals)
Ingredients
one pork hock
2 trotters
1 pig ear
2 bay leaves
a teaspoon of peppercorns
salt to taste
2 heads of garlic
Preparation method
1. Wash all the pork pieces (hock, trotters, ear) very well under cold running water. If necessary, scrub any hairy or rough spots.
2. Place all the pork ingredients in a large pot of at least 10 liters. Pour in cold water to cover them well, leaving space for the foam that forms.
3. Turn the heat to high. When it starts to boil, carefully skim off the foam from the surface whenever it appears, to ensure a clear jelly. Repeat this several times, especially at the beginning of boiling.
4. Once no more foam appears and the liquid is simmering gently, add the bay leaves, peppercorns, and salt (to taste, keeping in mind that the broth will reduce significantly).
5. Reduce the heat to low and let it simmer very slowly. Do not cover the pot completely. During this time, the liquid should reduce by half. The slow cooking lasts between 7 and 8 hours. You do not need to stir, just check the liquid level if it decreases too much.
6. Once the meat has fallen off the bones and the broth starts to stick slightly to your fingers (if you take a bit between your fingers and it gels, it’s good), turn off the heat.
7. Remove all the pieces of meat and bones onto a tray. Let them cool slightly, then debone the hock and trotters. Cut the meat and skin into small pieces that fit easily on a spoon. The ear should also be cut into small pieces.
8. Clean the trotters well of any gristle, as well as the other pieces if there are any unpleasant textures left. Place all the cut meat, skin, and ear into bowls or trays that you prepared earlier.
9. After the broth has cooled slightly (it should not be completely cold, but not very hot either), crush the garlic and mix it well into the liquid. Taste and adjust the salt if necessary.
10. Strain the broth through a sieve, possibly lined with cheesecloth, to make it as clear as possible.
11. Pour the broth over the meat in each bowl, ensuring it covers well. Let it cool to room temperature until it starts to set.
12. Once it has set, refrigerate the jelly for a few hours or overnight. It is served cold, usually with grated horseradish.
Why I make this recipe often
It is one of the few recipes that keeps well and even gets better after a day. I like that it makes a lot in one go and also helps use up leftover meat that is harder to use otherwise. The jelly has a clear taste of pork and garlic, a firm and filling texture. It doesn’t require expensive or rare ingredients.
Tips and variations
Tips
- Skimming is important for the clarity of the jelly. If you skip this step, it will turn out cloudy.
- Do not add garlic while the broth is hot, otherwise the flavor will disappear or become bitter.
- Do not add too much salt at the beginning. The broth concentrates a lot while boiling.
- If you want a richer jelly, add a bit more skin.
- Use just enough water to cover, so the jelly doesn’t turn out too soft in the end.
Substitutions
- You can omit the ear or adjust the proportions if you don’t have all the pieces, but the trotters are essential for gelatin.
- If you don’t have bay leaves, the jelly can be made without them, but the flavor will be simpler.
Variations
- Classic jelly does not have boiled vegetables in it. I never add any, I stick to the simple recipe.
- You can cut the meat larger or smaller, according to preference.
Serving ideas
- Most often, it is served with grated horseradish on the side.
- It also goes well with fresh bread and a bit of red onion, if you like.
Frequently asked questions
1. How do I know if the jelly will set?
If after boiling the meat, you take a bit of broth between your fingers and it sticks slightly or becomes sticky, it’s good. If you want to be sure, you can put a bit of broth on a plate and put it in the fridge; it should set in 10-15 minutes.
2. Can I use another part of the pig?
Yes, but the classic combination is hock, trotters, and ear, precisely for the high gelatin content. Other cuts (ribeye, leg) do not help the jelly set as well.
3. Why do I have to skim so many times?
If you don’t skim the foam formed at the beginning, the broth remains cloudy and doesn’t gel nicely. Skimming clearly influences the clarity and appearance of the jelly.
4. Can I add the garlic earlier, to boil together with the meat?
No, garlic added too early loses its aroma and can change the taste of the liquid. It is added at the end when the broth is no longer hot.
5. What do I do if the jelly doesn’t set?
Most likely, there was too much water or it wasn’t boiled long enough. You can try boiling the broth separately to reduce it, then repeat the process of pouring it over the meat.
Nutritional values
Approximately, per 100 g of jelly: 150-200 kcal, of which proteins 20 g, fats 10-12 g, carbohydrates almost none. The content varies depending on how much fat you leave while boiling and what meat parts you use. The jelly is quite filling and has no carbohydrates, but it has enough salt and fat.
Storage and reheating
The jelly keeps well in the fridge, in covered containers, for 4-5 days without problems. It is not reheated – it is only consumed cold to maintain its gelatinous texture. If it stays too long in the heat or at room temperature, it can soften or even spoil. If you take it out of the fridge in advance, let the portion sit at room temperature for a maximum of 30 minutes before serving.