A well-made pork stock is one of the most useful foundations in the kitchen, and when made properly it naturally sets into a rich jelly once chilled. Using collagen-rich cuts such as pork trotters, hocks, bones or cheeks, slow simmering draws out gelatine, minerals and depth, producing a stock that adds body and savoury richness to soups, sauces and braises without relying on additives.
This method focuses on patience rather than complexity. With gentle heat and time, the connective tissue breaks down, creating a clean, full-bodied pork stock that can be used immediately or stored as a natural cooking ingredient to enhance everything from gravies to slow-cooked dishes.
Creating a concentrated jelly from pork bones and trotters is an age-old culinary technique that marries the principles of both gastronomy and nutrition. Not only will this jelly provide a depth of flavour to your dishes, but it's also rich in collagen, minerals, and other nutrients beneficial for joint health, skin, and overall well-being. So, let's get down to the nitty-gritty of making this hearty jelly.
If you'd like to make your jelly even more concentrated, you can reduce it further by simmering the strained liquid on a low heat until it reaches your desired consistency.
There you have it—a nourishing, collagen-rich pork bone and trotter jelly that not only ups your kitchen game but also provides a boost of vital nutrients. This jelly can be a versatile addition to your recipes, enhancing sauces, soups, or gravies with both flavour and nutrition.
Here's how to adapt the previous recipe for a pressure cooker:
If you wish for a more concentrated jelly, you can return the strained liquid to the pressure cooker (without sealing it) and simmer until it reaches your desired consistency. Then proceed with cooling and storing.
Pork bones have a wide range of uses and benefits, from enhancing flavour to providing nutritional value. They can serve as the cornerstone of many hearty, fulfilling dishes that are enjoyed by those who appreciate good, traditional food.
Creating a concentrated jelly from pork bones and trotters is an age-old culinary technique that marries the principles of both gastronomy and nutrition. Not only will this jelly provide a depth of flavour to your dishes, but it’s also rich in collagen, minerals, and other nutrients beneficial for joint health, skin, and overall well-being. RECIPE HERE
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These are not just the feet of the pig but are a treasure trove of flavour and texture, often overlooked in contemporary kitchens. Historically common in British, European and Asian cuisines, trotters are making a bit of a comeback among those who appreciate nose-to-tail eating and seek to minimise waste.
Trotters are collagen-rich, and when cooked slowly, they release this natural gelatine, lending body and richness to broths and stews. This attribute is highly prized by chefs for its ability to add depth to a range of dishes. Plus, the meat itself, though scant, is tender and flavourful.
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Look for natural body while hot
When the stock is still warm, it should feel slightly syrupy rather than watery as you stir or ladle it. This is an early sign that enough collagen has been extracted.
Watch how it coats a spoon
Dip a spoon into the strained stock. If it lightly coats the back rather than running straight off, you’re on the right track.
The fridge test
Pour a small amount into a bowl or cup and refrigerate for 30–60 minutes. If it firms up into a soft, trembling jelly, the full batch will set once completely cold.
Don’t confuse fat with gelatine
A solid white layer on top is simply pork fat and can be lifted off once chilled. The gelatine sits underneath and should wobble when the container is gently shaken.
If it doesn’t fully set
Don’t worry. A stock that only thickens slightly is still excellent for cooking. You can also return it to the pan and gently reduce it to concentrate the gelatine further.
