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جيلي لحم الخنزير المجري

هلام جلد الخنزير

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All European kitchens make pork jelly, a classic cold dish that gets its distinct “jelly” texture from the congealed juice that contains gelatin. The less noble, fatty, cartilaginous and bony parts of the pig (head, tail, skin, feet) are cooked with vegetables and spices in slightly salted water at 95 °C. Meanwhile, the collagen that serves as gelatin’s building block dissolves. When it is done, the meat is placed on plates, the defatted juice is poured over it. They are cooled in a cold environment until they gel and solidify. It can be prepared with fish or veal.

The story of pork jelly

In France, the earliest documented recipe for jelly-making was preserved: the oldest recipe book in Europe, attributed to Guillaume Tirel and published in 1395, already has a recipe for fish jelly. Ferenc Nádasdy, the Hungarian land agent mentions sturgeon jelly in one of the account books in 1544, which is the earliest known written account of jelly in Hungarian history.

Jellies from other countries

Sulze, Sülze: gastronomic specialties from Germany and Austria, also known as gesulzt, or “gelatinized” food.
Pihtija: Slovenians, Serbs, and Croats also enjoy jellied pork. They season according to the particular traditions of the people in question.
Œufs en gelée: The texture of gelatinized foods was dubbed “jelly” by the French. They also have everything made from the pig’s tail and ears in their country kitchens.
P’tcha: The jelly of Ashkenazi Jewish cuisine, which mainly uses chicken skin, bones, and legs as gelling material.
Korean jellies: A variety of jelly-like dishes are prepared in Korean cuisine. Csokphjon is a dish made from beef leg, tendons, and skin that is cooked until it becomes thick and gelatinous, then it is molded and cooled before being sliced.

Benefits of Consuming Pork jelly

هناك بعض الأطعمة والمكونات التي تحتوي على الكثير من الكولاجين.
وتشمل هذه الأطعمة أقدام الدجاج، والهلام، وآذان وذيول الخنازير، وجلد مفصل لحم الخنزير، وخاصة أقدام الخنزير. يوجد الكثير من الكولاجين في هذه الأطعمة. يمكننا تحسين صحتنا بشكل كبير من خلال تناولها. على الرغم من أن المكونات المذكورة أعلاه لا يتم طهيها في المجتمعات الغربية... إلا أن هذه الأطعمة والمكونات التي لا تقدر بثمن كثيرًا ما ينتهي بها المطاف في سلة المهملات.

ما هو الكولاجين؟

أساس الجسم هو الكولاجين, والتي يمكن اعتبارها شبكة من أنسجة الجسم. ويوفر هذا النسيج المرن للغاية الإطار الأساسي للجسم. فالجسم مرن ويتمتع بعظام ومفاصل قوية بفضل شبكة الكولاجين التي يشكلها. وعلى النقيض من منتجات التجميل الأخرى، فإن الكولاجين ضروري للحفاظ على الصحة البدنية الجيدة. فبدونه تصبح العظام ضعيفة جداً والمفاصل صلبة والجلد متجعداً جداً. وحتى سن الأربعين، يمكن للجسم أن ينتجه بكميات كافية حتى سن الأربعين. يتوقف الجسم عن إنتاج الكولاجين بعد سن الأربعين، لذلك من الضروري تناول الكولاجين لإعطاء الجسم المتقدم في السن العناصر الغذائية التي يحتاجها.

Ingredients of pork jelly:

  • 4,4 lbs (2 kg) pork parts (trotters, ears, tails, skin)
  • 2,2 lbs (1 kg) meaty pork shank
  • 3-4 medium carrots
  • 1 parsley root
  • 1 head of brown onion
  • 1 head of garlic
  • 30-40 peppercorns
  • ملح حسب الرغبة
  • 3 liters (12 cups) water

الخطوات:

  1. Place all the pork parts and the shank in a large pot with the whole onion, garlic, spices and cutted vegetables.
  2. Pour in water and cook over a very low heat for 5-6 hours. Cook until all parts are soft. In the meantime, the collagen will separate from the bones and skins of the pork. Sometimes skim off most of the foam. Finally, carefully strain the stock and remove the fat from the surface with a spoon.
  3. Place pieces of carrot and meat (or skin to taste) on soup plates and cover with the hot “soup”.
  4. Place the plates in the fridge or in a cold place and leave to cool overnight. The liquid soup will set by morning. Enjoy your pork jelly with a fresh slice of bread!

Watch our video about pork jelly recipe:

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