Gelatin-Set Pork Terrine

A tasty, beautiful, healthy and low-calorie snack! Pork jellied meat with gelatin is notable for the fact that it does not require legs, which help the jellied meat to harden. Gelatin does this role very well. The appetizer can be cooked from any part of the carcass, even just boneless meat pulp.
cook time: 12h
Owen Truitt
Gelatin-Set Pork Terrine

Nutrition Facts (per serving)

61
Calories
5g
Fat
1g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Onion (large) 1 pc
Garlic 5 clove
Salt to taste
Water 2.7 l
Bay leaf 1 pc
Carrot (large) 1 pc
Gelatin 25 g
Allspice 5 pc
Pork shoulder (on the bone) 800 g

Recipe instructions

Step 1

Step 1
How to cook pork jellied meat with gelatin? Very simple! To begin, prepare the necessary ingredients according to the list. You can replace the pork shoulder with another part of the carcass, for example, pork legs or knuckle. Rinse the pork thoroughly. Peel the onion and carrots. Peel the garlic cloves as well. How to use gelatin correctly, read the article, link at the end of the recipe.

Step 2

Step 2
Place the meat in the pan. Fill with clean cold water. Place the pan over high heat and bring the water to a boil. When the water boils and foam appears on the surface, drain it.

Step 3

Step 3
Pour 2.5 liters of clean water over the meat again. Bring to a boil again, skimming off any foam. Cooking in the second water will ensure the broth becomes clear.

Step 4

Step 4
When the foam stops, add the carrots, onion, 3 peeled cloves of garlic, bay leaf, allspice and salt to the pan.

Step 5

Step 5
Simmer the pork, uncovered, for about 1 hour or longer until tender.

Step 6

Step 6
Remove the finished meat from the broth. Separate the pulp from the bones and cut into small pieces.

Step 7

Step 7
Pass the remaining garlic cloves through a press. If you don’t like jellied meat with garlic, you can boil all the cloves in the broth (step 4) and do not add fresh garlic.

Step 8

Step 8
Pour gelatin into 100-200 ml of cold boiled water and leave for 10 minutes to swell.

Step 9

Step 9
Strain the broth. Pour the swollen gelatin into it and return the pan to medium heat.

Step 10

Step 10
Cook, stirring, until the gelatin is completely dissolved, but do not boil.

Step 11

Step 11
Divide the pork and chopped garlic into jellied containers.

Step 12

Step 12
Pour broth over meat. Decorate the jellied meat with chopped boiled carrots and green peas. Wait for the broth to cool to room temperature, then place the jellied meat in the refrigerator for 4-6 hours or overnight until completely set.

Step 13

Step 13
The pork jellied meat is ready. Serve with mustard, horseradish or other sauces of your choice. Bon appetit!

Additional rubrics

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