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  Added: Oct 29, 2008  •  Visited (563)  •  Print version Print this recipe (52)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Pork In Gelatin
What You Need:
  • 2 pounds fresh pork hocks, sawed into pieces
  • 2 pounds lean, boneless pork butt
  • 3 bay leaves
  • 6 black peppercorns
  • 2 carrots cut into large pieces
  • 1 small yellow onion, peeled
  • 2 ribs of celery cut into large pieces
  • Salt to taste
  • Mustard (optional)
  • Vinegar (optional)

  • How To Cook:
    1. Place all the ingredients, except the mustard and the vinegar, in a kettle and just cover with water. Bring to a boil and turn down to a simmer. Cover and cook slowly until the meat is well done, about 1½ to 2 hours.

    2. Remove the meat and vegetables from the liquid. Discard the vegetables, and cut the meat and skin into 1-inch-square pieces. Place the meat in a mold that has been sprayed with Pam.

    3. Return the liquid to a boil, reduce by ¼, and then spoon off the fat. Pour enough of the clear liquid over the meat just to cover. Chill until well set, at least 6 hours.

    4. Unmold onto a platter. Slice and serve with mustard and vinegar if desired.

    To Serve: 8 - 10
    This recipe is also available in:
    Cuisine » Europe » Latvia
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Vegetables » Carrot
    Main Ingredient » Vegetables » Celery
    Dish » Appetizers


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