Re: Pork hock jelly recipe; was pig skin source? (for joint repair)

[Guest guest]

> Roman-

>

> I'd definitely appreciate it.

>

> >If interested, I can get the

> >recipe and post it.

>

> -

Ok, here's the recipe. If anyone feels like editing it for easier

reading and placing it in the group's recipe section, that'd be fine.

Assume about 3 liter/quart pan.

Cut 3-4 hocks into pieces of whatever size to allow them to fit into

the pan.

Fill the pan with water.

Add salt but less then necessary because a lot of water will evaporate

later on.

Add hot pepper (about 20 grains – small pea or grain like pepper)

Add 3-4 laurel leaves

Bring water to boil, then reduce temperature to lowest possible so

that the water still is boiling (I this is called simmering).

Add one onion (a little less then a fist in size)

Add two carrots (remove them when they are cooked)

Cook for about 5-7 hours. About 2/3 liquid will evaporate.

Test if ready: wet your lips with the liquid; if they noticeably feel

sticky, then it's ready.

Turn it off.

Add 2-3 large garlic cloves, pressed/crushed.

Taste the liquid in 15 to 20 min and add more garlic if necessary, to

your taste.

Pour the liquid into different containers (e.g. deep plates).

Separate meat from the bones (bones are great to suck on).

Cut or tear meat in pieces and add to the containers.

You can also add hard boiled eggs (maybe split in half). With meat and

eggs, the jelly seems a more complete meal.

Cool the jelly to harden it.

Notes: beef hocks can also be used and you could also add another type

of meat to the mixture.

Roman