Illes Low-fat Pork Leg Jelly with Vegetables

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 5 hrs
Course Appetizers & Snacks
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g pork knuckle (s), lean (also turkey, ham, smoked pork or pork shoulder)
  • 10 g elatin, round or 6 sheets
  • 1 bunch soup greens
  • 2 onions)
  • 2 bay leaves
  • 6 peppercorns
  • Vegetable broth, grained
  • 125 ml vinegar
  • 1 tablespoon, leveled sugar or sweetener
  • 1 liter salt water
  • Spice (s), your choice
  • Vegetables your choice
  • 3 pickled cucumber (s)
Illes Low-fat Pork Leg Jelly with Vegetables
Illes Low-fat Pork Leg Jelly with Vegetables
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Instructions

  1. Bring 1 liter of salted water with 3 tablespoons of vinegar to the boil, add 500g of turkey, pork knuckle or boiled ham, smoked pork (then less salt) or pork shoulder, bring to the boil, skim.
  2. Peel 1-2 onions, add 1 bunch of soup greens (root vegetables), 2 bay leaves, 6 peppercorns, let the meat cook until soft for 1.5 hours. (I sometimes have pork knuckle already cooked and shrink-wrapped!)
  3. Remove from the broth, allow to cool, cut into cubes, pour the broth through a sieve, measure 375 ml of it, add approx. 125 ml vinegar, add 1 teaspoon vegetable stock and season with sugar (add salt if necessary).
  4. Has to taste a bit too sour at the end, then it`s just right when it`s done!
  5. Mix 10 grams of gelatine or 6 sheets of gelatine (a must because the fat is missing and the bone is missing) with 4-6 tablespoons of cold water, leave to swell for 10 minutes.
  6. Bring the stock to the boil again, remove from the hob, add the gelatine (do not boil again), stir until it is dissolved, add the meat cubes.
  7. Add small chopped gherkins or sour cucumber, one or two carrots (from the soup green bunch) that are not too soft cooked in cubes as well.
  8. Add vegetable remnants of cauliflower florets, broccoli also goes well, small corn cobs and mushrooms!
  9. There are no limits to the imagination when it comes to vegetables, it should only be a little soft (not too soft!) Cooked.
  10. Pour the liquid with the meat and vegetables into cups or molds rinsed with cold water and allow to solidify in the refrigerator.

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