Ore Mountain Style Cucumber Jelly
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 45 mins |
| Total Time | 10 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1.4 kg pork knuckle (pork knuckle), mildly cured
- 2 liters water
- 2 bay leaves
- 10 black peppercorns
- 2 carnation (s)
- 4 pickled cucumber (s)
- 3 sachets gelatin powder
- 3 teaspoons, leveled salt
- 1 tablespoon, heaped sugar
- 100 ml cold water
- 50 ml vinegar essence
Print Recipe
Pin Recipe Instructions
- Boil the pork knuckle with bay leaves, peppercorns and cloves with approx. 2 liters of water in a pressure cooker for approx. 45 minutes, in a normal saucepan for approx. 1 1/2 hours.
- Loosen the meat from the bone, remove the rind and fat - keep approx. 50 g rind for the brawn. Strain the meat stock, remove 300 ml for the preparation of the brawn and, like the meat, keep it in a cool place - preferably overnight.
- Soak the gelatine in 100 ml cold water, cut the meat and a little rind into small pieces, dice the pickles.
- Remove the deposited fat from the chilled broth. Warm the broth, dissolve the gelatin in it, add the vinegar essence, salt, sugar and ground pepper. Warning: it must not boil. The brew must be squeaky sour and taste strong!
- Then add the meat, the finely chopped rind and the cucumber cubes to the warmed up gelatine brew, heat everything together briefly, season again and then put in a shallow container in the refrigerator to gel.
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