Pork jelly

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Pork jelly is a mixture of leftover pig organs, such as trotters, ears and snouts, boiled in vinegar, bay leaves, chili pepper and lemon and then pickled in their own jelly.

Pork jelly is a popular appetizer and, nowadays, is often prepared in a more modern version only using lean meat.

[edit] 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 are added to the broth for added taste.

However, there are many alternate ways of preparing pork jelly, such as the usage of celery, beef and even pig bones.

[edit] Trivia

The gelatine removed from the broth can be used as a jellying agent.
Other poultry jellies are made the same way as making pork jelly, but require less water to boil.
The meat in pork pies is preserved using pork jelly.