In our family, the winter holidays, especially Christmas, are an opportunity to gather the whole family around the table and enjoy delicious dishes specific to the period. One of them is this, in my opinion, the best meat jelly recipe, with vegetables, pork and turkey meat, a very tasty dish.

This recipe is usually prepared during the winter and more precisely for Christmas or New Year’s Eve because it is made in large quantities, usually of at least 10-12 servings. It is not a complicated recipe, it only requires a long cooking time and is a little meticulous but I assure you that you will get a sensational dish.

As you know, aspic is a gelatinous product obtained from the long boiling of parts of the pig such as the head, ears, skin, trotters, until the collagen is released from them.

We will do the same, only I chose to add some turkey wings, rich in collagen and them, for extra flavour and meat. And to get an even more complex taste, we will add some vegetables, but better let me show you what ingredients we use.

Ingredients

Because this recipe is not missing from the Christmas menu, I started to get the necessary meat in time. So I bought a whole half of pork, of which I set aside for the aspic half the head with the whole ear, two trotters and the tail.

Best Meat Jelly Recipe-Pork Head, Trotters and Tail

And for more collagen, I also used about 300 g of pork skin, but if you can’t find it, you can omit them.

Best Meat Jelly Recipe-Pork Rind

This type of ingredients can be found in Eastern European shops or butchers, even if you can’t find them all, you can use several trotters together with a pork shank.

As I said, I also completed the list of ingredients with 1.4 kg of turkey wings, about two pieces, which will also add a quantity of healthy collagen in the meat jelly. As an idea, you can also use turkey drumsticks, because they contain both, gelatin and a large amount of meat.

Best Meat Jelly Recipe-Turkey Wings

There are many recipes in which the aspic is made only from meat, but I like to use vegetables in this recipe. I will use about five carrots, a sprig of leeks and a few sprigs of celery stalks (about 100 g), and at the end, you will see, one head of garlic.

Best Meat Jelly Recipe-Leak, Carrots and Celery Stalks

How to Make the Best Meat Jelly Recipe

Because we will make a large amount of pork jelly, we need a large pot for soups, usually between 10-15 l, because we have a large amount of bone-in meat. We place the pork on the bottom of the pot, over which we put the turkey meat.

As you can see, I didn’t bother to portion the pork head, I left it whole because it fit in the pot. We place the vegetables over the meat, which I left whole.

Best Meat Jelly Recipe-Meat and Vegetables in the Pot

Season with 4 tablespoons of salt (should be in such quantity), a tablespoon of peppercorns and two bay leaves. Fill the pot with cold water, which must well exceed the level of the ingredients and put the pot on the fire.

Best Meat Jelly Recipe-Ready to Cook

For starters, turn the heat to maximum, until it starts to boil, then reduce to medium to low for about 30-35 minutes, during which time we gather the foam formed on top with a spoon.

Best Meat Jelly Recipe-Boiling the Ingredients

We need to do this to finally get a clear pork jelly. After half an hour, turn the heat to low and simmer everything for at least 3-4 hours, until the meat comes off the bone and the bones and skin will release gelatin from them.

I applied a trick, not to stay in the kitchen for so long, I put the pot in the oven at 120 degrees in the evening, before going to bed and left it until almost morning, about six hours. When I woke up, it was ready.

Splitting the Aspic

Leave the pot aside to cool, so we can work more easily with the meat. Remove all the solid contents of the pot, separate the meat with the bones in a bowl and separate the vegetables.

Best Meat Jelly Recipe-Boiled Meat in the Bowl

Now we can do a test, to see if we managed to make the aspic. Put a little juice from the pot on a small plate and put it in the fridge for ten minutes. If it hardens, it means that it has succeeded, if not then we will have to add food gelatin. It worked out perfectly for me!

The meat and vegetable stock left in the pot, we will pass it through a sieve in which we put one head of crushed garlic. This is primarily to retain all the residues in the pot and secondly, we will flavour the meat jelly with garlic.

Best Meat Jelly Recipe-Strained Stock on Crushed Garlic

We debone all the meat, which is a slightly painstaking operation, taking care to remove all the bones, including the small ones.

Best Meat Jelly Recipe-Boneless Boiled Meat in the Bowl

We prepare some containers in which we will keep the meat jelly and which can be plastic bowls or even deeper plates depending on the number of servings or the size of the storage space.

I used some square plastic bowls with lids that I could keep in the fridge without taking up too much space.

Best Meat Jelly Recipe-Boiled Meat Divided Into Plastic Pans

Divide the boned meat evenly in these bowls, then pour over the stock which is rich in gelatin. There are some who for extra colour and decoration, add from boiled vegetables or even boiled egg, I prefer to leave only the meat because the cooked vegetables spoil faster.

Best Meat Jelly Recipe-Stock Over Boiled Meat Into Plastic Pans

Now, all we have to do is put the lids over the containers and place them in a cool or cool place, such as in the refrigerator, and wait for the aspic to harden.

With that, I finished making the best meat jelly recipe, a very tasty dish on the Christmas dinner, and which we can be proud of.

Serving this Dish

If the pork jelly has cooled and hardened, we can serve it. We take a bowl from which, if necessary, remove part or all of the fat layer from above. Serve cold, cut into larger cubes and sprinkled with Hungarian sweet paprika.

Ah, I was going to forget, be sure to serve with sliced red onions and lemon juice on top.

Best Meat Jelly Recipe-Served on Plate With Red Onions

If you tried the best meat jelly recipe and did you like it, I recommend some more tasty pork recipes from our blog, such as:

Best Meat Jelly Recipe-Served on Plate With Red Onions

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Best Meat Jelly Recipe-Served on Plate With Red Onions

Best Meat Jelly Recipe

Course: Dinner, Lunch, Main Course
Cuisine: Hungarian, Romanian, Transylvanian
Diet: Low Lactose
Keyword: best meat jelly, best meat jelly recipe, meat jelly, meat jelly recipe
Prep Time: 40 minutes
Cook Time: 4 hours
Resting Time: 1 hour
Total Time: 5 hours 40 minutes
Servings: 12 portions
Author: Timea
In our family, the winter holidays, especially Christmas, are an opportunity to gather the whole family around the table and enjoy delicious dishes specific to the period. One of them is this, in my opinion, the best meat jelly recipe, with vegetables, pork and turkey meat, a very tasty dish.
Print Recipe

Equipment

  • large pot for soups
  • plastic bowls with lids

Ingredients

  • 700 g pork trotters 2 pieces
  • 1/2 piece pork head
  • 300 g pork rind
  • 250 g pork tail 1 piece
  • 1,4 kg turkey wings 2 pieces
  • 400 g carrots 5 pieces
  • 1 piece leek
  • 100 g cellery stalks
  • 4 tbsp sea salt kosher
  • 1 tbsp peppercorns black
  • 2 pieces bay leaves

Instructions

  • Place the pork meat on the bottom of the pot, over which we put the turkey meat. Place the vegetables over the meat, which I left whole. Season with salt, peppercorns and two bay leaves. Fill the pot with cold water, which must well exceed the level of the ingredients and put the pot on the fire.
  • Turn the heat to maximum, until it starts to boil, then reduce to medium to low for about 30-35 minutes, during which time we gather the foam formed on top with a spoon. After half an hour, turn the heat to low and simmer everything for at least 3-4 hours, until the meat comes off the bone and the bones and skin will release gelatin from them.
  • Leave the pot aside to cool, after them remove all the solid contents of the pot, separate the meat with the bones in a bowl and separate the vegetables. The juice left in the pot, we will pass it through a sieve in which we put one head of crushed garlic. Debone all the meat, which is a slightly painstaking operation, taking care to remove all the bones, including the small ones. Divide the boned meat evenly in the plastic bowls, then pour over the stock which is rich in gelatin. Place them in a cool or cool place, such as in the refrigerator, and wait for the aspic to harden.
  • Take a bowl from which, if necessary, remove part or all of the fat layer from above. Serve cold, cut into larger cubes and sprinkled with Hungarian sweet paprika. Serve with sliced red onions and lemon juice on top.
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