Traditional Recipes
Pork jelly - Galareta wieprzowa
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Pork jelly - Galareta wieprzowa

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Pork jelly is a popular appetizer in Poland. It's not hard to do, but it takes a lot of time. To prepare it, we need pork legs, knuckles, vegetables and water.

The legs collagen slowly infuses into the mixture during the cooking process, causing it to solidify as it gradually cools. This results in a deliciously tender and flavorful dish.

Depending on the region of Poland, it appears under a different name. In Kujawy and Pomerania, it can be found under the name "Zylc". In Wielkopolska, we can meet it under the name "Galart". In the southeast of Poland, it is called "Studzienina" or "Studzinina". The most popular name, however, is "zimne nóżki" (cold legs), "nóżki w galarecie" (legs in jelly) or simply "galareta wieprzowa".

How did "pork jelly" was created?

Jelly was already known in the late Middle Ages. For its production, however, veal meat was used together with poultry meat. Various types of jellies, mainly based on poultry, were served at noble and even royal courts. One of the oldest recipes for various types of jellies and aspics can be found in the cookbook Compendium Ferculorum from 1682. At courts, such jellies were poured into sophisticated forms and in some cases even colored.

At the turn of the last seventy-five years, pork jelly has become more popular among all people due to easy access to pork. In the times of the Polish People's Republic, it became a snack at every possible party.

Today, pork jelly remains a beloved traditional dish in Poland and is often served during holidays and family gatherings.

Recipe informations:

timer

Preparation

20 minutes
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Total

260 minutes
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Yield

Servings 8
4.5 (2)

Galareta wieprzowa

  • 1.5 kg pork legs (or 2 legs)
  • 1 knuckle
  • 2-3 carrots
  • 1-2 parsley
  • 1 celery
  • 1 onion
  • 2-3 bay leaves
  • 4-6 grains of allspice
  • salt pepper

Steps

1. Step

The meat should be well cleaned and then pour lukewarm water in a large pot. Ideally, the contents should be submerged to about 2 cm. We also add bay leaves and allspice.

2. Step

We start cooking on low power until it boils. We leave the boiling decoction covered for about two hours, collecting scum from time to time.

3. Step

While cooking, prepare the vegetables by peeling them and cutting them into several pieces. Onions should be singed over a burner or using an oven.

4. Step

After the first two hours of cooking, add vegetables to the broth and cook the whole thing for another hour and a half.

5. Step

Then remove the vegetables and meat from the broth. The meat should be separated from the bones and skin. Cut the vegetables into cubes or slices. Strain the broth through a sieve and then season with salt and pepper.

6. Step

Depending on your preferences, we can use larger or smaller containers. Put a portion of meat and vegetables into each mold and then pour the broth over them.

7. Step

We leave the contents of the forms to cool down to finally put them in the fridge for a few hours to set.

8. Step

Jelly can be served with a bit of vinegar or lemon to taste.