Polish Meat Jelly (Galaretka z Nόżek)

Side view of meat jelly on white plate with fork and bread in background.

Meat Jelly consists of pieces of tender meat in a savoury jelly. It is a popular appetizer or snack in Poland traditionally served at family gatherings and celebrations.

Course Appetizer, Snack

Cuisine East European, Polish

Prep Time 10

Cook Time 4

Chilling 8

Total Time 12 10

Servings servings

Calories 174kcal

Author Monika Dabrowski

Equipment

Large pot with lid
Large fine-mesh strainer plus another pot.
Garlic crusher or grater.
10-15 small bowls/ramekins.

Ingredients

3.3 pound pork shank with skin
2 pork trotters
4 leaf gelatine sheets platinum grade, or 12g/4tsp powdered gelatine
1 onion peeled
2 medium carrots peeled
1 parsley root peeled, or use 8 sprigs flat parsley (not parsnip)
½ leek green end
celery root/celeriac small piece, peeled, approx. 2.5oz/70g
2 garlic cloves
15 black peppercorns plus ground pepper to taste
4 allspice berries
2 medium bay leaves or 1 large
1½ teaspoons coarse sea salt
8 cups water
White malt vinegar for serving

US Customary - Metric

Instructions

Prepare meat: Clean the pork shank and trotters thoroughly, place in a large pot and add the water.
Remove impurities: Cover, bring to the boil then lower the heat and cook gently for about 30 minutes. Using a large spoon or slotted spoon scoop out and discard the impurities that will form on the surface.
Add vegetables: To the pot add the vegetables, bay leaves, allspice, peppercorns and 1 teaspoon of salt. Cover and simmer gently for about 1.5 hours then remove all the vegetables (reserve the carrots). Continue cooking for 2 more hours or until the meat falls off the bone. If the pork shank is not completely immersed in the liquid turn it over halfway through cooking (you can also break up the meat, once softened, so it’s fully immersed in the broth and cooks evenly).
Chop meat: Remove all the meat from the broth (remove and discard the trotters) and place on a plate or cutting board. Separate and discard all the bones, skin and fat and chop the meat roughly. Set aside.
Add garlic: In the meantime, add 2 crushed garlic cloves into the broth and continue simmering for about 10 minutes. Remove from the heat.
Strain broth: Using a large fine-mesh sieve strain the broth.
Add gelatine: Put the broth back on the stove, heat again until hot (but do not boil it) and stir in the gelatine (soak gelatine leaves in cold water for 5 minutes first then add into the broth). Remove from the heat and adjust the seasoning as needed (add the rest of the salt if necessary as well as more pepper). Keep covered.
Fill moulds: Dice the carrots from the broth (or finely slice) and place a few pieces (along with canned or cooked peas, if desired) at the bottom of each dish.
Add meat: Add chopped meat and a grinding of pepper.
Pour broth: Using a ladle pour the hot broth into your moulds (up to approx. ½ inch/1 cm above the meat) and set aside until completely cooled. Refrigerate until set (overnight is best). Keep refrigerated.
Serve: Scrape the fat off the surface of your jellied meat and run a knife (or spatula) around the jelly to separate it from the mould before turning it out onto a plate. Pour a generous amount of vinegar over the jelly and enjoy with a slice of rye bread!

Notes

Cooking:

Ensure the mixture simmers gently so the broth remains clear.
Remove the vegetables from the broth after about 1.5 hours of cooking (you can add the carrots to the jelly later).
Once you’ve added the gelatine do not boil the broth.

Optional ingredients: I like to use the carrot from the broth (as well as some canned or cooked peas) for colour, but this is optional. Some recipes also recommend adding a slice of hard-boiled egg (placing it at the bottom of the mould) and freshly chopped herbs (parsley and/or dill).

Flavour: Jellied pork should be well seasoned, peppery and garlicky. Ensure you are happy with the flavour of the broth before pouring it into your moulds.

Storing: Keep refrigerated for up to 5 days. Remove from the fridge just before serving.

Serving: Must be served chilled, with a generous drizzle of vinegar and a slice of bread (such as rye or pumpernickel).

Freezing: Not recommended.

Nutrition