METHOD
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.
Slow Method:
Preparing the Bones
- Preheat your oven to 200°C. Arrange the pork bones and trotters on a roasting tray and roast for 30-40 minutes, or until they turn golden-brown. Roasting enriches the flavour profile.
Cooking the Jelly
- Transfer the bones to your pan or slow cooker.
- Add the water, ensuring the bones are completely submerged. If not, add more water.
- Pour in the apple cider vinegar; this helps to extract minerals from the bones.
- Toss in your aromatics—the herbs, carrots, onions, and garlic.
- Season with a bit of salt and pepper.
Slow Simmer
- Bring to a light simmer and then reduce the heat to maintain it.
- Cook for 24-48 hours. The longer the simmer, the more concentrated and nutrient-rich the jelly will be.
- Skim off any foam or fat that rises to the top during cooking. This will help clarify your jelly.
Straining and Storing
- Strain the mixture through a fine-mesh sieve or cheesecloth into a large bowl or container. Discard the solids.
- Let it cool, then transfer the liquid into storage jars or containers.
- Refrigerate for a few hours until the liquid sets into a jelly-like consistency.
Optional: Reducing for Concentration
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.
Advantages of Using a Pressure Cooker:
- Speed: What takes 24-48 hours in a slow cooker or stockpot can be achieved in just 2-3 hours.
- Nutrient Retention: The high pressure and shorter cooking time mean fewer nutrients are lost, preserving more of the beneficial minerals and collagen.
- Intensity of Flavour: The pressure-cooker environment can also contribute to a richer, more deeply concentrated flavour.
Here's how to adapt the previous recipe for a pressure cooker:
Fast Method:
Preparing the Bones
- Preheat your oven to 200°C. Roast the pork bones and trotters until they are golden-brown to enhance flavour, just as in the slow-cooked method.
Cooking the Jelly
- Place the roasted bones in the pressure cooker.
- Add filtered water, apple cider vinegar, aromatic herbs, and vegetables. Ensure that you do not exceed the maximum fill line for your particular pressure cooker model.
Pressure Cooking
- Seal the pressure cooker and set it to high pressure.
- Cook for 2-3 hours. This is the equivalent of 24-48 hours of slow simmering.
Post-Cooking
- Allow the pressure to release naturally; this may take an additional 15-20 minutes.
- Open the cooker, skim off any fat or foam, and strain the liquid through a fine-mesh sieve or cheesecloth.
- Cool the liquid, then transfer it to storage jars or containers. As it cools in the fridge, the broth will assume a jelly-like consistency.
Optional: Reducing for Concentration
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.
