Jellied Piglet

Appetizers | Russian cuisine

⏳ Time

2 hours + 10 hours

🥕 Ingredients

🍽️ Servings

Description

Jellied Piglet

Ingredients

Piglet - 5 lbs
Gelatin - 1.1 oz
Onion - 1 piece
Carrot - 1 piece
Parsley - 1 piece

Step by Step guide

Step 1

If the piglet has bristles, singe it over a spirit lamp, then rinse and gut it.

Step 2

Before boiling the piglet, cut it into parts: remove the head, and cut the body across the kidney area (each half can also be cut lengthwise along the spine).

Step 3

Place the cut piglet in a pot, cover with cold water, add salt, the peeled roots, and onion, then cover the pot and bring to a boil. The piglet can also be boiled whole in a pot or cauldron. In this case, the spinal bone at the neck should be cut lengthwise from the inside to the flesh. When the water boils, skim off the foam and continue to boil on low heat for 40-50 minutes.

Step 4

Remove the cooked piglet onto a serving dish, cover with a damp cloth, and cool.

Step 5

Place the broth obtained from boiling the piglet on the heat, add pepper, bay leaf, clove, and bring to a boil; then add the gelatin, previously soaked in cold water, and stir until boiling, then strain the broth through a cloth.

Step 6

Cut the cooled piglet into portion-sized pieces and arrange them on a dish so that there are gaps of 1/2 cm between them; decorate the pieces of piglet with half circles of boiled egg, sprigs of parsley, slices of boiled carrot, or lemon wedges.

Step 7

Pour the prepared jelly over the piglet just as you would for pike. Chill overnight. Serve separately with horseradish sauce mixed with sour cream or horseradish with vinegar.