Polish pork trotter jelly recipe

This Polish jelly is made with a long-simmered stock that sets as it cools thanks to substances released from the trotters. Separate the meat from the bones, arrange it in bowls with carrots and cover with strained stock. The recipe makes about 6 servings, depending on the size of the bowls.

Ingredients and preparing the trotters

• 2 kg cleaned pork trotters, preferably cut by the seller
• About 2.5 litres cold water, enough to cover the trotters
• 2 carrots, 1 parsley root and a piece of celeriac
• 1 onion and 3 garlic cloves
• 2 bay leaves, 4 allspice berries and 6 peppercorns
• Salt and pepper to taste
• Optional parsley leaves and boiled egg to garnish

Inspect the trotters, remove any remaining bristles and wash thoroughly. If they need cutting, ask when buying them: hard bones should not be split with an ordinary kitchen knife. Choose a pot that holds them under water without requiring much more than the amount in the recipe. Too much liquid makes the jelly harder to set.

Slowly simmering the stock

Cover the trotters with cold water and slowly bring to a boil. Skim the surface, reduce the heat and add the bay leaves, allspice and peppercorns. Simmer very gently with the lid slightly ajar for about 3 hours. The liquid should barely bubble. If it evaporates enough to expose the trotters, top up with a little hot water.

Add the peeled vegetables and onion. Cook for about another hour, until the meat and skin are very soft and come away from the bones easily. Remove the carrots earlier if they are tender and you want to keep them for garnish. Add crushed garlic and salt towards the end. Timing depends on the size of the trotters, so judge by tenderness.

Separating the meat and testing the set

Remove the trotters and strain the stock through a fine sieve. When cool enough to handle, separate the meat from the bones and cartilage. Check carefully with your fingers for small bone fragments. Cut the meat and soft skin into small pieces and slice or dice the carrots.

Before filling the bowls, put a few tablespoons of stock on a small plate and chill it in the refrigerator. If it is too loose once chilled, simmer the strained stock uncovered to evaporate some water, then test again. Season with salt and pepper. Warm stock may taste stronger than the finished cold jelly, so add salt gradually.

Filling the bowls and serving

Put the meat and carrots in clean bowls. Add parsley leaves or a slice of boiled egg if desired. Pour over the stock and leave to cool, then cover and refrigerate for several hours, preferably overnight. The jelly is ready when the centre has clearly set. Do not leave it cooling in a warm room for a long time.

Serve in the bowl or turn out onto a plate, briefly dipping the base of the bowl in warm water. Lemon juice, vinegar or horseradish and a slice of homemade bread complement it. For another clear stock, see the broth recipe.

If a layer of fat collects on the cooled stock, gently remove it with a spoon before filling the bowls or after the jelly sets. A little fat can remain. Smaller portions usually cool faster. Pour the stock slowly to keep the garnishes in place, and set the bowls level in the refrigerator for a flat surface.

FAQ

Do I need to add gelatine?

No. Trotters cooked long enough and stock that is not too diluted should set on their own. A setting test before filling the bowls is the best way to check.

Why is the jelly cloudy?

A vigorous boil can cause cloudiness. Keep the heat low, skim the stock and strain it without pressing the meat through the sieve. Cloudiness does not necessarily mean the jelly will fail to set.

How long can I keep it?

Keep the jelly covered in the refrigerator and eat within 3 days. Keep garnishes such as egg chilled too, and take portions out just before serving.