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  Added: Jun 09, 2011  •  Visited (399)  •  Print version Print this recipe (24)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Pork Jelly
(Schwengsjelly Or Fierkelchesjelly)
What You Need:
  • 2 pound pork
  • 1 bay leaf
  • Salt
  • Parsley
  • 1 pint white wine
  • A few leaves of celeriac
  • 1 clove
  • Thyme

  • How To Cook:
    1. Cut the meat in cubes and soak for several hours.

    2. Bring to the boil in water, with the salt and wine, and skim.

    3. Now add all the spices and herbs. Cook for about 3 hours.

    4. When the meat is tender, place it on a sieve till dry.

    5. Allow the broth to simmer a little longer, skim and put it through a strainer.

    6. Place the meat in dishes, pour the broth over and allow setting.

    This recipe is also available in:
    Cuisine ╗ Europe ╗ Luxembourg
    Dish ╗ Appetizers
    Main Ingredient ╗ Meat & Poultry ╗ Pork
    Main Ingredient ╗ Condiments ╗ Wine
    Main Ingredient ╗ Herbs & Spices ╗ Parsley

     





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