John Myers
Pork Belly Jelly
The perfect pork belly jelly recipe with a picture and simple step-by-step instructions.
- 1 Kg Pork belly
- 2 liter Vegetable broth own production
- 2 piece Bay leaf
- 6 piece Allspice grains
- 2 tbsp White wine vinegar
- 2 packet Gelatin
- 1 pinch Sea salt fine
- 1 pinch Sugar
- Put the belly meat in the vegetable stock and bring to the boil once, remove the foam. Add the bay leaves and allspice.
- Bring the meat to a simmer, remove it from the broth and let it cool down.
- Now chop the meat and sieve part of the broth. Season to taste with vinegar, salt and sugar according to your taste.
- Mix the gelatin powder in cold water and let it swell for approx. 8 minutes.
- Bring the seasoned broth to a boil and then remove it from the stove.
- Stir the gelatin into the broth. It must be completely resolved. Now add the chopped pieces of meat.
- Now pour everything into vessels of your choice. I take baking dishes of different sizes.
- Now the brawn comes in the refrigerator until it is cold and hard to cut. However, it went badly out of shape when trying to overturn it.
- We like to eat them with mustard, canned beetroot and homemade (from my loved one) spelled bread. But everyone can do that differently according to their taste.
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