The more bones and cartilage in the pan, the better the jelly will harden. They contain a lot of collagen, which acts as a gelling agent. Try to cook jelly from pork ears and see for yourself.
Ingredients
Step-by-step cooking recipe
Rinse pork ears with boiling water, thoroughly scrape the inside of the auricle with a knife and rinse again.
Cut the ears into large pieces and put them in a saucepan with cold water.
Add the peeled onion, bay leaf, allspice and cook for 2.5 hours from the moment of boiling.
Take out the ears, put them on a plate and cool slightly.
Add garlic, ground pepper, salt passed through the press to the boiling broth and boil for another 3 minutes.
Cut the ears into small pieces and put them into prepared molds.
Strain the broth and pour it into the same molds.
Put the jelly in a cool place for 6 hours.
