Jellied pork with carrots and peas

2

• Time for preparing

  Contents

  • • 0.0.1 7 h
    • 0.0.2 Simple dish
    • 0.0.3 167kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  7 h

• Recipe difficulty
  

  Simple dish

• Energy value
  

  167kcal

• Rating

• Recipe

Prepare a traditional cold appetizer at home with canned green peas and carrots. So beloved delicious jelly will look more festive. It’s not difficult to make it, the main thing is just to cook for a long time with a very low boil.

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Ingredients

0/12 ingredients

• Pork knuckle – 2 pcs.
• Pork legs – 2 pcs.
• Pork on the bone – 1 kg.
• Pork heart – 1 pcs.
• Onions – 2 pcs.
• Carrots – 3 pcs.
• Canned peas – 1 can
• Garlic – 7 cloves
• Parsley – 1 bunch
• Pepper (peas) – 1 tsp
• Bay leaf – 2 pcs.
• Salt

7 ч7 ч 167

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Bon appetit, I hope you had fun with us!

Steps

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1. We thoroughly wash the pork parts, put them in a large pan and fill with water to cover all the contents. Cook on slow fire for 1 hour, periodically removing foam.

2. After 1 hour, add onion, salt, cut in half, into the broth (1/2 tbsp), bay leaf, peas of pepper and continue to cook meat another 3 hours. Add the peeled whole carrots to the broth and cook more 30 minutes.

3. Put the finished pork in a large container, cool, peel meat from bones and finely chopped. Filter the broth through a few layers of gauze and try on salt. Cool and chop the carrots circles. We open and merge peas.

4. Mix the prepared meat with chopped carrots, peas, crushed garlic through a press and spread thin in containers or other containers with not very high bumpers. Sprinkle chopped parsley on top and pour broth.

5. We send the meat appetizer to cool for several hours until complete hardening. Fragrant ready-made jelly with carrots and we take out peas, cut and serve with horseradish and mustard.