Pork jelly

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Description:
Pork jelly is a broth made from a mixture of leftover pig organs and other ingredients. Pork jelly is a popular appetizer and, nowadays, is often prepared in a more modern version using lean meat, with or without leftover pig organs. It is very popular in Poland (where it is called "galareta") and Romania (where it is called "piftie"), in Hungary (where it is called "kocsonya") and Greece (where it is called "pacha") during Christmas or Easter. The gelatine removed from the broth can be used as a jellying agent, although nowadays, artificial gelatin is often added. The meat in pork pies is preserved using pork jelly.

Preparation

The preparation of pork jelly includes placing lean pork meat, trotters, rind, ears and snout in a pot of cold water, and letting it cook over a slow fire for three hours. The broth is allowed to cool, while also removing any undesirable fat. Subsequently, white vinegar and the juice of half an orange or lemon can be added to the meat so that it is covered. The entire mixture is then allowed to cool. Bay leaves or chili can be added to the broth for added taste (the Romanian variety is based on garlic and includes no vinegar, orange, lemon, chili, bay leaves, etc.). However, there are many alternate ways of preparing pork jelly, such as the usage of celery, beef and even pig bones. Poultry jellies are made the same way as making pork jelly, but require less water to boil.

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