Croatian Pork Jelly Recipes

Steps:

• Cut the bacon in cubes approximately 2 cm large.
• Put it in a large pot and fry it gently until bacon melts. If you want them gold put milk, but than the fat product is not so good (for later cooking).
• When you see "cvarci" became gold in colour and start to chirp put the whole onion in it and let it fry for 3 tp 6 minutes.
• Drain "cvarci" and save the liquid fat (lard) in a pot. You can use it for preparing food.

Steps:

• Carefully trim and clean the meat and place all pieces in a large pot with peppercorns, salt and bay leaves.
• Cover with water, 2-3 fingers above the ingredients, add red wine vinegar. Bring to a boil and then reduce the heat to low. Slowly simmer for 1 hour and 30 minutes until all of the meat is half cooked.
• Add sliced carrots and parsley root and chopped onion. Continue to simmer for another 1 hour and 30 minutes until all the meat is broken down and falling apart.
• When done, skim the fat from the top, and separate the meat and vegetables from the broth. Remove gristle and all or some of the bones from the meat. Break the meat and skin into small chunks and portion it out into smaller bowls or molds. Cool the broth for about 20 minutes, then strain it through a fine mesh sieve and pour it over the meat. Cover the bowls with aluminum foil and let them stand overnight outside (if it's cold) or in the fridge.
• Easy recommendation: If you want to serve the jelly as an appetizer, strain out the liquid into a loaf pan. When it is completely firm, cut it into thick slices and serve with thick slices of whole wheat or ray bread.

Steps:

• First rind potato and cut in 1/8 parts. Put them in large pot (the best is clay pot for baking bread) cover with some lard and salt, and bake it for 30 minutes in the oven.
• During this season pork chops. Fry each pork chop in frying pan on lard. Take them out and remove to warm place.
• Mince garlic and add it into frying pan on dripping fat. Fry garlic just 10 seconds and add just little flour (one or two teaspoons) and some stock. Sauté it 1 minute and add beef stock (not all, depends how soupy you want your sauce).
• Put back pork chops, mix it with sauce and add beef stock if necessary. Sauté meat until potato is ready (soft); it should be ready now.
• Put meat into potato pot and cover with sauce, sprinkle with parsley and put it in oven for just 5 minutes to bake on strong top heat.
• When serve, it is nice to bring the whole pot to the table, your guests will be satisfied with the view.