Everyone knows that jelly should be served with mustard. But what if we go further and add fragrant grains right during cooking? I'll tell you this - it's very tasty. I've cooked this recipe several times already!
Ingredients
- Pork Knuckle - 1 kg
- Pork (fillet) – 1 kg
- Onion - 3 pieces
- Carrots - 1 piece
- Garlic - 6 teeth
- Bay leaf - 3 pieces
- Allspice - 4 peas
- Black Pepper - 5 peas
- Mustard Seeds - 1 tbsp.l.
- Salt - to taste
- Water (purified) – 6 l
Step-by-step cooking recipe
Pork knuckle and fillet cut into large pieces, rinse under running water and put in a deep saucepan with water.
Bring to a boil over low heat, boil for 10 minutes and change the water.
Add peppers, bay leaf, peeled onions and carrots. Cook over very low heat for 2.5 hours.
Catch carrots, onions, bay leaves and throw them away. Add finely chopped garlic, mustard seeds, salt and cook for another 1 hour.
Take the meat out of the pan, separate it from the bones, chop it and put it on plates.
Pour hot broth and leave for 1.5-2 hours at room temperature.
Transfer the cooled jelly to the refrigerator and leave it there for 10 hours. Ready!
