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  Added: May 19, 2011  •  Visited (210)  •  Print version Print this recipe (10)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Home - Made Jellied Pork
In French Switzerland, after a pig has been killed and the ham has been salted, the blood puddings made and the lard rendered down, the remaining parts are often used to make jelly. This is a recipe for real home-made jellied pork platters, as made in peasant homes and country inns.

What You Need:
  • 4 pig's trotters
  • 2 pig's ears
  • 1 pig's head
  • 1 bay leaf
  • Cooked carrot, hardboiled egg and gherkin to garnish
  • 8 - 9 pints salted water
  • 1 onion
  • 3 - 4 egg whites
  • 2 cloves
  • 1/3 pint sharp white wine

  • How To Cook:
    1. Free the trotters, ears and head of blood by soaking them in cold water for some hours, and then simmer them for 3 - 4 hours in salted water, with the onion, cloves and bay leaf.

    2. Take out the meat, bone it, wrap it in a clean cloth and press it into an oblong loaf about 1˝ - 2 inches thick.

    3. Put it in a press between two boards, with some weights on top, and leave till the next day; strain the jelly and leave in a cool place.

    4. The next day, cut the meat into slices, put on to platters and garnish with cooked carrot, hardboiled egg and gherkin.

    5. Remove the fat from the jelly, clarify it with the egg whites and add the white wine, then strain through a cloth.

    6. When it is cold, pour it over the meat to cover it and leave to set before serving.

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine » Europe » Switzerland
    Dish » Appetizers
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Dairy » Egg
    Main Ingredient » Condiments » Wine

     





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