Jellied Piglet is an ordinary tasty jellied meat in the original performance, and this idea was suggested to me by my friend Elena. So, I present to your attention Jelly-Piglet or Put a pig to the guests)))
Jelly Pig Recipe
Jellied, after all, is the most beloved appetizer for our people. Well jellied meat and jellied meat, and here is such a pretty little pig. When her put it on the table everyone grunts with pleasure, and look jelly Piglet grunts. Although recently sushi astana gain popularity.
The basis of any jelly is meat. That’s it carefully select. It will be pork, beef or bird.
For transparent jellied meat I use beef. Pork the jellied meat will be cloudy, But I add the onions during cooking and remove fat on top. Then the jellied meat turns transparent. Can be combined beef and chicken, pork and turkey. This is all a matter of taste. Try and choose your option.
Jelly should be cooked in a pan or in a pressure cooker. When in a pressure cooker, bones, meat, all components must be put immediately, so as not to open the pressure cooker hot. In a pressure cooker It turns out faster in time.
Pork, beef, chicken legs or head, (you can also use tails) soak for 5-10 hours. Then wash it thoroughly. So that the broth does not boil away quickly, take 1 part of meat or legs – 2 parts of water. Water in I do not recommend pouring it over the boiling process. The broth will turn out muddy.
When the foam appears, make the fire minimal. Jellied not should boil violently. After 2-3 hours of cooking, add pepper peas, bay leaf, two or three onions and 1-2 carrots. Cook for another 3-4 hours. When the meat is separated from the bone, then the jelly is ready. To understand whether the jelly is ready, you need to drip on fingers broth. If the fingers stick together, the jelly will freeze without gelatin. About 1 hour before the end of cooking, salt, pepper We cool our broth and separate the meat from the bone. We cut meat, add crushed garlic. Garlic can be added at the end. cooking.
If in doubt whether the jelly will solidify, add to the broth gelatin diluted according to instructions.
Well, how to cook the jelly properly guessed it?
Now the fun part. We take a plastic bottle. Better not very thin, so that our jelly Piglet looked well-fed. AND through the neck we put meat in a bottle, periodically pouring the broth. They recommend pouring not under the neck, but a little less. This is for so that later our jelly Pig lay more stable on a dish. Because it cools down in a horizontal position and the incomplete part will abdomen.
Close the lid, shake, so that the contents evenly distributed and put the bottle in the refrigerator for 4-6 hours, до 
полного застывания. Better at night. The filling process itself bottles through the neck are a little time-consuming, so you can cut the bottom of the bottle, and with the neck cap closed, insert jellied contents. And then chill in the refrigerator in the vertical position. This is clearly seen in the video below.
When our jelly Pig hardens with a knife or scissors cut the bottle and put it on the dish. Now only left garnish with slices of sausage or ham. I make eyes and nostrils from peppercorns or slices of olives.
Well? I didn’t tire of telling you how to cook jelly? Jelly Piglet. If not, I suggest from small bottles of 0.33l, make kids our little pig. And lay next to it. Get a great family. ”
Tasty ideas:
We also decided to make such a jelly. Our cold appetizer it turned out more meaty, and instead of sausage they used carcasses squid (photo above). What other goodies can be prepared for New Year’s table? Read our rubric snacks. ”
