Jellied meat with smoked meat

Name: Jellied meat with smoked meat
Ingredients: 2 smoked pork bones with meat; 300g pork rind; 4-5 liters of water to cover the meat; 3 large carrots; 4 heads of garlic; salt; 2 packets of finely ground gelatin for thickening; paprika for decoration.

Appetizers - Jellied meat with smoked meat by Rodica M. - Recipia

I usually make this jellied dish with smoked hocks when I find good hocks or when I have leftover skin after butchering a pig. I like that it’s a heartier version with a smoky flavor, and the ingredients are not hard to find. If you have time to let everything simmer slowly, you really can’t go wrong. Quick Info Total time: 1.5 days (including cooling) Active preparation time: 30 minutes Cooking time: 3-4 hours Servings: 6-8 small bowls Difficulty: medium Recipe type: traditional, for winter or gatherings Ingredients 2 smoked pork hocks, with bone 300 g skin 4-5 liters of water (enough to cover the meat well) 3 large carrots 4 heads of garlic salt to taste 2 packets of finely crushed gelatin (for setting) paprika for garnish Preparation Method 1. Wash the hocks and skin well, especially if they are traditionally smoked and have traces of soot or excess salt. Place them in a large pot. 2. Pour in enough water to cover the meat and skin, plus an additional 1-2 liters (this helps achieve a clearer gelatin and prevents too much liquid from evaporating during cooking). I prefer to use a large pot to avoid worrying about the foam that rises. 3. Add salt to taste. Add the cleaned and washed carrots. Peel the garlic heads and crush them lightly (don’t make a fine paste, just crush them). 4. Set the heat to low to medium. Let everything simmer slowly for about 3-4 hours. Check every two hours and add water if it reduces too much. Cook until the meat easily separates from the bone. 5. Remove the hocks and skin to a tray to cool. Set the carrots aside. 6. Once cool enough to handle, debone the meat. Tear the meat and skin into suitable-sized pieces, not too big or too small. 7. Slice the carrots into rounds and distribute them into bowls. Top with pieces of meat and skin, according to preference. 8. Strain the cooking liquid into a clean pot to remove any residues. In a small bowl, dissolve the gelatin according to the packet instructions (usually in cold water), then mix it into the hot liquid. Stir well to avoid lumps. 9. Pour the prepared liquid over the meat and carrots in the bowls, enough to cover them. The liquid level should be above the meat. 10. Leave the bowls at room temperature until they reach room temperature, then refrigerate or place them outside (if it’s cold enough) for at least a day. Depending on the temperature, it can set in 24 hours, but sometimes I let it sit for another day. 11. When the jelly is fully set, sprinkle paprika on top, either sweet or hot, according to preference. Why I Make This Recipe Often I love it because I can use smoked meat and skin, which add flavor and texture. It keeps well in the fridge and is a recipe I can prepare ahead of holidays or when I have guests. It goes well with any winter meal or as a snack. Tips and Variations Tips - If you want a clear jelly, strain the liquid through cheesecloth or a fine sieve before adding the gelatin. - Don’t skimp on the garlic; its flavor is prominent in this recipe. - For a denser jelly, add more skin or gelatin as desired, but don’t overdo it, or it will become too rubbery. - Cook on low heat to avoid clouding the liquid. Substitutions - You can replace the pork hocks with chicken or turkey thighs if you want a lighter option. - If you don’t have paprika, you can use ground pepper, but the taste won’t be the same. Variations - You can make it with only chicken if you don’t want pork or smoked meat. - You can also add other vegetables (celery or parsnip), but they are not part of the base recipe. Serving Ideas - The jelly is taken out of the fridge just before serving. - You can slice it or turn it out onto a plate, depending on the bowl. - It pairs well with fresh bread and perhaps some grated horseradish. Frequently Asked Questions 1. Can I use only chicken or turkey? Yes, you can use chicken or turkey, especially thighs. The result will be more delicate and less fatty, but you still need to add gelatin. 2. Do I have to use smoked hock? It’s not mandatory, but the smokiness adds flavor. You can use fresh hock, but the jelly will be milder in taste. 3. Can it be made without skin? Yes, but the skin helps with setting and adds texture. If you don’t have it, slightly increase the amount of gelatin. 4. Can I add other spices? You can add a little pepper, but I prefer not to overload the flavors in this recipe. 5. What kind of bowls are suitable? Glass, ceramic, or food-safe plastic bowls with not too high edges work well. Nutritional Values Approximately, for one serving of jelly (200-250 g): Calories: 280-350 Protein: 18-22 g Fat: 16-20 g Carbohydrates: under 5 g These values are approximate. The values depend on how much meat and skin you use, how fatty the hock is, and whether you add more vegetables. Storage and Reheating The jelly keeps well in the fridge, covered, for up to 4-5 days. I do not recommend freezing it, as the texture changes after thawing. It is not reheated; it is served cold. If you made too much, give the small bowls to friends or family.

Jellied meat with smoked meat

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