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Pork Head Jelly with Mom’s Cucumber and Boiled Potatoes

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Pork Head Jelly with Mom’s Cucumber and Boiled Potatoes

The perfect pork head jelly with mom’s cucumber and boiled potatoes recipe with a picture and simple step-by-step instructions.

  • 2 Discs Pork head jelly from own slaughter approx. 200 g
  • 1 Small onion
  • 1 Pickle from the mother (own production!
  • 300 g Small boiled potatoes
  • 1 tsp Salt
  • 0,5 tsp Turmeric
  • 2 tbsp Mayonnaise
  • 1 Tomato for garnish
  • 1 Basil leaves
  1. Peel the potatoes, cook in salt water (1 teaspoon salt) with turmeric (½ teaspoon) for about 20 minutes and drain. Peel the onion and cut into rings. Serve pork head jelly with the boiled potatoes, onion rings, mayonnaise (approx. 2 tbsp), garnished with a tomato and basil leaves. Sprinkle the potatoes with 2 big pinches of coarse sea salt from the mill.
Dinner
European
pork head jelly with mom’s cucumber and boiled potatoes

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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