Country Style Jellied Pork Shoulder
|Beef bones/Veal / pork bones / chicken backs||3 Pound|
|Pork shoulder/2 pound shoulder plus 2 pound pork hocks||3 Pound|
|Water||6 Cup (96 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Onions||6 , peeled and quartered|
|Vinegar/1 slice fresh lemon||1 Tablespoon|
|Whole allspice||1 Teaspoon|
|Plain gelatin||1⁄2 Ounce (2 Envelopes, 0.25 Ounce Each)|
Fit meat and bones into a deep Dutch oven, cutting the shoulder pork into chunks if necessary.
Add warm tap water and salt.
Don't worry if meats are not covered with water.
Bring to boil and skim.
Add remaining ingredients except gelatine, and cover.
Simmer 3 hours on top of stove or in oven until meat falls from the bones.
Strain and chill the broth.
Chop meat and some soft fat and chill.
Discard bones and seasonings.
Scrape fat from the broth and add gelatine.
Boil until reduced to 4 cups.
Clarify if you wish, then strain through a double thickness of cheesecloth and cool.
Taste for seasoning.
Spread chopped meat in a 6-cup mold.
Add enough cooled stock to barely float the meat.
Mold any leftover meat and broth in a small bowl.
Chill until firm.
Reserve remaining broth to glaze the meat or use in soups and sauces.
Unmold and garnish.