Also known as aspic, usually after pork bones are roasted before slow-cooking, pork jelly is an ingredient in pork pies, is often used to flavour a meat terrine and is a fragrant addition to meat and vegetable soup. A traditional dish of Georgia, vinegar from apples or grapes enhances the flavour.
- 3 litres water
- Pig head, ears, trotters soaked in water, cleaned
- 500 g carrots, peeled, cubed
- 500 g celeriac root, peeled, cubed
- 500 g shallots, peeled, sliced
- 60 ml vinegar from apple or wine / white wine (optional)
- 3 garlic cloves, crushed
- 30 g parsley root, cleaned, chopped
- 1 cinnamon stick (optional)
- 20 black peppercorns
- 20 barberries / juniper berries
- 1 tsp allspice berries
- 1 tsp carrageen / gelatine (optional)
- 5 marjoram sprigs
- 5 rosemary sprigs
- 5 thyme sprigs
- 3 parsley sprigs
- 2 bay (laurel) leaves
Place pig’s head and other appendages into a large pot, fill with water, bring to the boil, spoon off scum. Cook until the meat falls away, about four hours, strain liquid into a new pot and reserve meat. Tie the marjoram, rosemary and thyme together, attach to pot handle, place in pot.
For jelly add bay leaves, garlic, berries, peppercorns, salt and cooked meat. Simmer for a further 90 minutes, strain liquid into a new pot, increase heat, reduce liquid by two-thirds.
For muzhuzhi, the Georgian jellied pork, reserve the meat for the final stage and use cinnamon in the preparation. Add vinegar or wine to the reduced liquid, pour into molds, add the cooked meat, refrigerate for at least 24 hours.