Jellied Pork Knuckle: A Perfect Make-Ahead Snack

Transparent, fragrant, the best! The perfect snack! Jellied pork knuckle with gelatin can be made both for a holiday and for an everyday table. The advantage of this dish is that it can be made 1-3 days before the feast. It keeps great in the refrigerator!
cook time: 24h
Caleb Huxley
Jellied Pork Knuckle: A Perfect Make-Ahead Snack

Nutrition Facts (per serving)

114
Calories
9g
Fat
1g
Carbs
7g
Protein

Ingredients (6 portions)

Basic:

Onion 2 pc
Garlic to taste
Salt to taste
Water 3 l
Bay leaf 2 pc
Carrot 2 pc
Dry spices to taste
Pork knuckle 2 kg
Gelatin 15 g

Recipe instructions

Step 1

Step 1
How to make jellied pork knuckle with gelatin? Prepare the necessary ingredients for this. For 2 kg there are usually 2-3 shanks. Rinse them thoroughly to remove any dirt. Choose spices to your taste. You can take peppercorns.

Step 2

Step 2
Peel the onions and carrots and rinse under running water.

Step 3

Step 3
Place the shanks in a saucepan, cauldron or multicooker bowl. Add onions and carrots, salt, spices and bay leaf. Fill everything with water. Bring to a boil, skim off any foam that appears on the surface. Cook for 3-6 hours. The meat should be well cooked. When the water boils, add more hot water. If you cook in a slow cooker, then set it to the “soup” mode.

Step 4

Step 4
Remove the finished meat from the broth and remove the bones. Carrots can be used for decoration.

Step 5

Step 5
Pour gelatin over cooled broth or water. Leave for 15-20 minutes for it to swell. Read about how to soak different types of gelatin in a separate article at the link at the end of the recipe.

Step 6

Step 6
Strain the broth and heat. Heat the swollen gelatin until it dissolves (but do not boil!). Combine gelatin with warm or hot broth.

Step 7

Step 7
Place the meat in one large form or several small ones.

Step 8

Step 8
Pour broth over meat. Add garlic, passed through a press. Place the jellied meat in the refrigerator for several hours to harden.

Step 9

Step 9
The jellied meat is ready! Serve and enjoy. Bon appetit!

Additional rubrics

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