Pork Jelly

Pork jelly is a dish that no festive table can do without. From pork meat a natural and delicious cold appetizer is received. If meat is tender or soft, it has to be cooked for several hours. The gelatin can help thicken the meat broth and make cold cake the desired shape and carrots and onions can make it transparent and fragrant to the taste.

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  Rinse the meat and put it in a saucepan. Fill it with water and bring it to a boil. Then drain the water together with the foam and pour in clean filtered water. Cook for about three hours. After that, add carrots and onions to the broth.
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  After 20 minutes, add bay leaves and peppercorns to the pot to enhance the aroma and flavor. Add salt and pepper to taste. Continue cooking for another 40 minutes.
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  Pour 12 cups of broth into a bowl and add the gelatin. Stir and leave to swell for 40 minutes.
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  The Onions and carrots are removed from the pot, they will no longer be needed. Remove the meat from the broth and put it in a separate bowl.
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  Strain the broth through a fine sieve, taste for salt, and add salt if necessary.
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  Cool the cooked meat, cut it into medium-sized pieces, and add crushed garlic cloves, a little pepper, and salt. Thoroughly mix the meat mixture.
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  Combine the broth with the gelatin, and stir until the gelly mixture is dissolved. Pour a little of the ready broth with gelatin into the mold and let it harden. Then put cranberries and fresh parsley leaves on top in a circle.
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  Press them down with the meat mass and garlic.
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  Pour broth into the top of the bowl and send to a cold place to set.
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  Dip the bowl with the frozen pork coldcock into the warm water for a few seconds and quickly transfer it to a flat plate. Serve the ready pork jelly.

The dish can be decorated to your taste, everything depends on your imagination.