|Pork knuckle — 2 pcs|
|Carrots — 2 pieces|
|Canned peas — 1 small jar|
|Bay leaf — 7-8 pieces|
|Salt — 2 tbsp. l (or to taste)|
|Ground black pepper — 1 tsp or to taste|
|Onion — 1 head|
Jelly is always a welcome guest on the festive table. We cook from the knuckle.
How to cook pork knuckle Jelly without gelatin
The easiest and most delicious recipe for pork knuckle jelly. It melts in your mouth, is beautifully decorated, well, just a sight. Real, rich, delicious!
Pour water into a large saucepan (I have a 10 l saucepan).
Put the knuckle in the pan.
As soon as it boils, we remove the resulting foam and leave it to cook for 3 hours over low heat. Add the onion in the husk without peeling (but clean, thoroughly washed). We put the onion so that the broth is clean and turns golden.
After three hours, add the bay leaf, carrot (if you like it more, you can add garlic and celery). Cut the vegetables into small cubes.
Salt, pepper and let it cook on low heat for another 2 hours.
After 5 hours of boiling, our jelly is ready. We pull out the knuckle, sort it out, cut off the meat. «Clean» meat can be cut into small pieces.
I take a special round shape (you can take a shape from under the cupcake). Put the peas, carrots, meat on the bottom and pour the filtered broth. Send the jelly to a cool place for several hours until it completely solidifies.
Before serving, decorate the jelly. Bon appetit to everyone!