Introduction
Galaretka wieprzowa, also known as pork jelly or aspic, is a traditional Polish dish that showcases a delightful combination of flavors and textures. This savory dish is perfect for festive occasions or family gatherings, offering a unique way to enjoy pork while presenting it elegantly. With its gelatinous consistency and the richness of meat, galaretka wieprzowa is both delicious and visually appealing.
Detailed Ingredients with measures
Pork shoulder – 1 kg
Water – 2 liters
Carrots – 2 medium
Onion – 1 large
Garlic – 4 cloves
Pork knuckle – 500 g
Bay leaves – 2
Peppercorns – 10
Salt – to taste
Vinegar – 2 tablespoons
Gelatin (optional) – as per package instructions
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: Serves 6-8 people
Detailed Directions and Instructions
Step 1: Preparing the Meat
Cut the pork belly and the pork hocks into smaller pieces. Rinse them under cold water to remove any impurities.
Step 2: Boiling the Meat
Place the pork pieces in a large pot and cover them with water. Bring to a boil over medium heat. Once boiling, skim off any foam that forms on the surface.
Step 3: Adding Vegetables
After skimming, add peeled and chopped onions, carrots, and celery to the pot. Also, add a few whole peppercorns, bay leaves, and salt for flavor.
Step 4: Simmering
Reduce the heat to low and let the mixture simmer for about 2 hours. Make sure to check occasionally and add more water if necessary.
Step 5: Straining the Broth
Once the meat is tender, strain the broth through a fine-mesh sieve into another container. Discard the vegetables and spices.
Step 6: Cooling the Broth
Allow the strained broth to cool at room temperature before refrigerating it until it solidifies.
Step 7: Preparing the Gelatin
Once the broth is set, melt the gelatin according to the package instructions. Mix it with the cooled broth thoroughly.
Step 8: Assembling the Jelly
In a mold or a deep dish, arrange the cooked meats in an attractive way. Pour the gelatin mixture on top, ensuring that it covers the meat completely.
Step 9: Setting the Jelly
Refrigerate the mold for several hours, or overnight, until the jelly is completely set.
Step 10: Serving
Once set, carefully unmold the jelly onto a serving platter. Cut into portions and serve cold, accompanied by bread and pickles.
Notes
Note 1: Selecting Meat
For better flavor and texture, choose a mix of meat with some fat. Pork belly and knuckles are ideal.
Note 2: Broth Flavoring
Feel free to add other spices or herbs such as thyme or parsley according to your taste preference.
Note 3: Serving Suggestions
This jelly can be served as an appetizer or as part of a larger meal. It’s often enjoyed with mustard or vinegar.
Note 4: Storage
The prepared jelly can be stored in the refrigerator for several days. Make sure it is well-covered to prevent drying out.
