Pork Knuckle Jelly

Ingredients - Serves 8

• Fresh parsley - For garnish
• Salt - To taste
• Whole black peppercorns - 1 teaspoon
• Bay leaves - 2
• Garlic cloves - 4, whole
• Celery stalks - 2, chopped
• Carrots - 2, chopped
• Onion - 1 large, quartered
• Pork knuckles - 2, whole

Let's Get Started

1. Place the pork knuckles in a large pot and cover with water. Bring to a boil and cook for 10 minutes, then drain and rinse the knuckles.
2. Return the knuckles to the pot and add the onion, carrots, celery, garlic, bay leaves, peppercorns, and salt. Cover with water and bring to a boil.
3. Reduce the heat to low and simmer for 4 hours, or until the meat is falling off the bone.
4. Remove the knuckles from the pot and let cool. Strain the broth and discard the vegetables.
5. Once the knuckles are cool enough to handle, remove the meat and cut into small pieces. Discard the bones.
6. Return the meat to the pot with the strained broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.
7. Pour the mixture into a mold or loaf pan and let cool to room temperature. Once cool, refrigerate for at least 4 hours, or until the jelly is set.
8. To serve, unmold the jelly onto a serving plate and garnish with fresh parsley.

Dietary Info

• Dish Type: Appetizer
• Prep Time: 30 minutes
• Cook Time: 240 minutes
• Calories: 350
• Fat: 20g
• Carbs: 5g
• Protein: 30g
• Sodium: 500mg
• Sugar: 1g