I used to cook a lot of classic jellied meat for my family, but I was never a big fan of it. So, when I make jellied meat, I also keep a version with vegetables and less meat, especially for myself. Last time, I used a pork hind leg and combined it with a mix of frozen vegetables for a lighter taste and a different texture. The recipe isn't complicated, but it takes a while for the meat to boil and everything to strain.
Quick Info
Total Time: approx. 5 hours (including cooling)
Servings: 4 classic jellied meat + 4 small ones with vegetables
Difficulty: medium
Ingredients
1 pork leg (hind part)
5 liters water
2 large onions
2 large carrots
350 g mixed frozen vegetables (peas, carrots, green beans, bell pepper)
5 heads of garlic
1 tablespoon coarse salt
1/2 teaspoon ground pepper or whole peppercorns
1 pickled cucumber (optional, for decoration)
fresh parsley (for decoration)
Optional:
Gelatin (only if you want to ensure it sets, 10-12 g)
Preparation Method
1. Cut the pork leg into pieces to fit in the pot. Rinse it well under cold running water, including the joints. Place 5 liters of water in a large pot and heat it until just below boiling point.
2. When the water is hot, add the pork leg. Allow it to come to a boil and skim off any foam that appears with a ladle.
3. Once there is no more foam, add the salt, the whole peeled onion, and the whole peeled carrot.
4. Simmer uncovered on low heat for 3 - 3.5 hours. Occasionally check if the water level drops too much and add more if necessary. The meat should be cooked enough to easily come off the bone.
5. Half an hour before you turn off the heat, add the frozen vegetables. Stir gently.
6. When the meat is fully cooked and the liquid has reduced by about half, turn off the heat. Remove the meat, vegetables, and carrots to a tray to cool.
7. Meanwhile, peel the garlic and crush it. In a small bowl, mix it with a little pepper.
8. Strain the hot broth through a fine sieve or cheesecloth directly into a clean pot. If you want the jellied meat to be clearer, strain it twice.
9. Add the crushed garlic to the warm broth (not hot, but not cold) and let it sit for 30 minutes. Taste the broth: if it seems bland, you can add more salt or pepper.
10. In the meantime, portion the cooked meat: debone, remove the thick skin (to taste), and cut into suitable pieces. Slice the carrot into rounds.
11. Place the meat, cooked vegetables, and carrot slices into individual bowls or molds, as preferred. For the vegetable version, use less meat and more vegetables, and optionally decorate with a few slices of pickled cucumber and parsley.
12. After the broth has sat for 30 minutes with the garlic, strain it again (possibly directly into the dish where you arranged the meat and vegetables). Pour it with a ladle to cover the ingredients well.
13. If you see a lot of fat on the surface, you can skim it off with a ladle. The remaining fat can also be removed after it sets by placing a paper towel on the surface of the jellied meat for a few seconds.
14. Cover with a lid or plastic wrap and refrigerate the containers (in the fridge or on the balcony if it’s cold). They should be left for at least 6-8 hours to set. If using gelatin: dissolve it separately according to the instructions in a little hot broth and pour it over the mixture before refrigerating.
15. When the jellied meat is completely cold and firm, you can turn it out onto plates or serve it directly from the dish.
Why I make this recipe often
It’s practical for winter, keeps well in the fridge, and you can adjust the proportions of meat and vegetables according to your preferences. It’s light if you use plenty of vegetables and less fat, and it’s the kind of dish that doesn’t spoil quickly. The vegetable jellied meat is also great for those who aren’t crazy about the classic versions.
Tips and Variations
Tips
Use a small ladle to gently skim the fat from the surface to avoid clouding the broth.
Don’t add the garlic while the broth is hot, or it will lose its flavor quickly.
If you have a broth that is too fatty, after it cools, some of the fat can be removed with a spoon or a paper towel.
Do not stir the broth after pouring it over the meat/vegetables to keep it clear.
If the pork leg is not gelatinous enough, you can also use a little gelatin.
Substitutions
The pork leg can be combined with skin, shank, or ear if you want a more intense flavor.
For a pork-free version, use turkey meat with bones or beef shank with cartilage, but you will definitely need extra gelatin.
The frozen vegetables can be any mix you prefer – broccoli, corn, peas, green beans, bell pepper.
Variations
You can make everything just with vegetables for a vegan version (but you will need vegetable gelatin).
You can also add strips of boiled chicken breast if you want a lighter jellied meat.
For decoration, try thin slices of red bell pepper or rings of hard-boiled egg.
Serving Ideas
Serve cold, simply, with grated horseradish, mustard, or lemon.
You can slice it and arrange it on a platter with other seasonal appetizers.
Frequently Asked Questions
The broth didn't set. What can I do?
The pork leg probably wasn’t gelatinous enough or had too much water. You can reheat the jellied meat, add 10-12 g of hydrated gelatin, and pour it back into molds.
Why do I need to strain the broth twice?
To make it clear and free of meat or vegetable residues; otherwise, it will cloud.
Can I add more garlic?
Yes, but it's best to add it towards the end; otherwise, it loses its flavor.
Can jellied meat be made with just vegetables?
Yes, but you need to use vegetable gelatin or agar-agar; otherwise, it won’t set.
How long does it last in the fridge?
4-5 days if covered.
Nutritional Values (estimated, per serving)
Classic jellied meat (with meat and vegetables):
Calories: 250-350 kcal
Protein: 15-20 g
Fat: 17-22 g
Carbohydrates: 5-8 g
Vegetable jellied meat:
Calories: 120-160 kcal
Protein: 5-8 g
Fat: 4-6 g
Carbohydrates: 10-13 g
The values depend on the amount of meat and how much fat you keep.
Storage and Reheating
The jellied meat can be stored in the fridge, covered, for up to 4-5 days. It does not need reheating – it is always served cold. If you want to remove a portion from the container, quickly run the dish under warm water, and the jellied meat will come out easily. If you have a lot of fat on the surface after cooling, you can scrape it off with a spoon.
Quick Info
Total Time: approx. 5 hours (including cooling)
Servings: 4 classic jellied meat + 4 small ones with vegetables
Difficulty: medium
Ingredients
1 pork leg (hind part)
5 liters water
2 large onions
2 large carrots
350 g mixed frozen vegetables (peas, carrots, green beans, bell pepper)
5 heads of garlic
1 tablespoon coarse salt
1/2 teaspoon ground pepper or whole peppercorns
1 pickled cucumber (optional, for decoration)
fresh parsley (for decoration)
Optional:
Gelatin (only if you want to ensure it sets, 10-12 g)
Preparation Method
1. Cut the pork leg into pieces to fit in the pot. Rinse it well under cold running water, including the joints. Place 5 liters of water in a large pot and heat it until just below boiling point.
2. When the water is hot, add the pork leg. Allow it to come to a boil and skim off any foam that appears with a ladle.
3. Once there is no more foam, add the salt, the whole peeled onion, and the whole peeled carrot.
4. Simmer uncovered on low heat for 3 - 3.5 hours. Occasionally check if the water level drops too much and add more if necessary. The meat should be cooked enough to easily come off the bone.
5. Half an hour before you turn off the heat, add the frozen vegetables. Stir gently.
6. When the meat is fully cooked and the liquid has reduced by about half, turn off the heat. Remove the meat, vegetables, and carrots to a tray to cool.
7. Meanwhile, peel the garlic and crush it. In a small bowl, mix it with a little pepper.
8. Strain the hot broth through a fine sieve or cheesecloth directly into a clean pot. If you want the jellied meat to be clearer, strain it twice.
9. Add the crushed garlic to the warm broth (not hot, but not cold) and let it sit for 30 minutes. Taste the broth: if it seems bland, you can add more salt or pepper.
10. In the meantime, portion the cooked meat: debone, remove the thick skin (to taste), and cut into suitable pieces. Slice the carrot into rounds.
11. Place the meat, cooked vegetables, and carrot slices into individual bowls or molds, as preferred. For the vegetable version, use less meat and more vegetables, and optionally decorate with a few slices of pickled cucumber and parsley.
12. After the broth has sat for 30 minutes with the garlic, strain it again (possibly directly into the dish where you arranged the meat and vegetables). Pour it with a ladle to cover the ingredients well.
13. If you see a lot of fat on the surface, you can skim it off with a ladle. The remaining fat can also be removed after it sets by placing a paper towel on the surface of the jellied meat for a few seconds.
14. Cover with a lid or plastic wrap and refrigerate the containers (in the fridge or on the balcony if it’s cold). They should be left for at least 6-8 hours to set. If using gelatin: dissolve it separately according to the instructions in a little hot broth and pour it over the mixture before refrigerating.
15. When the jellied meat is completely cold and firm, you can turn it out onto plates or serve it directly from the dish.
Why I make this recipe often
It’s practical for winter, keeps well in the fridge, and you can adjust the proportions of meat and vegetables according to your preferences. It’s light if you use plenty of vegetables and less fat, and it’s the kind of dish that doesn’t spoil quickly. The vegetable jellied meat is also great for those who aren’t crazy about the classic versions.
Tips and Variations
Tips
Use a small ladle to gently skim the fat from the surface to avoid clouding the broth.
Don’t add the garlic while the broth is hot, or it will lose its flavor quickly.
If you have a broth that is too fatty, after it cools, some of the fat can be removed with a spoon or a paper towel.
Do not stir the broth after pouring it over the meat/vegetables to keep it clear.
If the pork leg is not gelatinous enough, you can also use a little gelatin.
Substitutions
The pork leg can be combined with skin, shank, or ear if you want a more intense flavor.
For a pork-free version, use turkey meat with bones or beef shank with cartilage, but you will definitely need extra gelatin.
The frozen vegetables can be any mix you prefer – broccoli, corn, peas, green beans, bell pepper.
Variations
You can make everything just with vegetables for a vegan version (but you will need vegetable gelatin).
You can also add strips of boiled chicken breast if you want a lighter jellied meat.
For decoration, try thin slices of red bell pepper or rings of hard-boiled egg.
Serving Ideas
Serve cold, simply, with grated horseradish, mustard, or lemon.
You can slice it and arrange it on a platter with other seasonal appetizers.
Frequently Asked Questions
The broth didn't set. What can I do?
The pork leg probably wasn’t gelatinous enough or had too much water. You can reheat the jellied meat, add 10-12 g of hydrated gelatin, and pour it back into molds.
Why do I need to strain the broth twice?
To make it clear and free of meat or vegetable residues; otherwise, it will cloud.
Can I add more garlic?
Yes, but it's best to add it towards the end; otherwise, it loses its flavor.
Can jellied meat be made with just vegetables?
Yes, but you need to use vegetable gelatin or agar-agar; otherwise, it won’t set.
How long does it last in the fridge?
4-5 days if covered.
Nutritional Values (estimated, per serving)
Classic jellied meat (with meat and vegetables):
Calories: 250-350 kcal
Protein: 15-20 g
Fat: 17-22 g
Carbohydrates: 5-8 g
Vegetable jellied meat:
Calories: 120-160 kcal
Protein: 5-8 g
Fat: 4-6 g
Carbohydrates: 10-13 g
The values depend on the amount of meat and how much fat you keep.
Storage and Reheating
The jellied meat can be stored in the fridge, covered, for up to 4-5 days. It does not need reheating – it is always served cold. If you want to remove a portion from the container, quickly run the dish under warm water, and the jellied meat will come out easily. If you have a lot of fat on the surface after cooling, you can scrape it off with a spoon.