There are enough gelling agents in pork tails, but if you want, you can add gelatin for a denser state, according to the instructions. The tails are very fatty, so I add homemade chicken, which also takes a long time to cook. Do not leave greens and onions in the pan for more than an hour, they have already given up everything, then they will simply turn into a slurry. If desired, allspice peas and peeled carrots can be added to the pan during the main cooking.
Prepare all the necessary ingredients for making pork tail jellied meat.
Scrape the pork tails thoroughly, removing the markings and remaining stubble, rinse. Place in a deep saucepan, add half the chicken and cover with cold water. Leave to stand for 2 hours. This is necessary to get rid of the blood and the jellied meat was not very cloudy.
Pour the water in which the meat and chicken were soaked, rinse. Pour in water, put on medium heat and bring to a boil. Remove from heat, drain the first broth and rinse everything. Pour cold water over the tails and chicken, add herbs and washed onion in the husk, black peppercorns.
Place over medium heat and bring to a boil. Reduce heat to low and simmer for one hour. Remove greens and onion, salt. Simmer over low heat for 5 hours. Remove from heat and cool until warm.
Now we need more garlic and salt, if suddenly you didn't add salt.
Remove the tails and chicken from the pan, separate the meat from the bones.
Strain the broth through a fine sieve or several layers of cheesecloth.
Finely chop the cooled meat. Combine the meat with broth, stir and bring to a boil. Season with salt to taste.
Finely grate the garlic and add to the hot jellied meat, stir.
Pour the aspic into bowls and cool.
Place in a cool place until solidified. This will take several hours.
Categories: Diet recipes