Homemade gooseberry full of high-quality collagen
excellent homemade gooseberry full of high-quality collagen from our gelatin
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- 1-2 smaller pork knuckles
- 1-2 pieces of pork skin
- 2 onions
- 5-7 cloves of garlic
- 2 bay leaves
- 10 whole black pepper balls
- 5 whole allspice balls
- 1-2 KL ground sweet red pepper
- salt, vegetables
- 4 pcs Food-grade gelatin clear Liana
- Wash the knee and skin thoroughly and cover with water so that they remain submerged in water, possibly 2 cm above.
- Add onion, garlic, spices, bay leaves and let it cook. We do not salt. Cook on low heat for about 6 hours.
- Before the end, add salt, season with sweet red ground pepper and, if necessary, season with black ground pepper.
- Let the gelatin swell for 10 minutes in 200 ml of cold water. Mix the swollen gelatin with the hot custard and set aside immediately.
- Strain the liquid through a sieve, divide the meat into bowls and cover with the strained liquid pulp. We let it cool overnight. Served with vinegar, onion and homemade bread.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 1-2 smaller pork knuckles
- 1-2 pieces of pork skin
- 2 onions
- 5-7 cloves of garlic
- 2 bay leaves
- 10 whole black pepper balls
- 5 whole allspice balls
- 1-2 KL ground sweet red pepper
- salt, vegetables
- 4 pcs Food-grade gelatin clear Liana
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