Regime Type:
Without Eggs, Strict PKD (No Allowances)
Pork Jelly Cubes
Introduction & Inspiration
Pork gelatine is a great source of amino acids, which support a healthy mood, strong bones, smooth skin and proper muscle synthesis. These Pork Jelly Cubes are so useful in so many recipes, you'll wonder how you ever lived without them!
The inspiration for this recipe came from one of ICMNI's Nutritional Consultants, Orsolya Szathmári who has produced many amazing PKD recipes and Cookbooks (see TIPS section below). My recipe is modelled around Orsolya's Milky Pork Jelly recipe, so that you can all make this wonderfully rich and nutrient dense substance!
X Nic
Recipe Overview
Preparation Time
Less than 30 minutes
Cooking Time
More than 60 minutes
Serving Size
3 x Glass Containers
(Total Volume 1686ml)
Main Ingredients:
1 kg Pork Skin
Salt
Recipe Instructions
Wash the pork skin under running water to remove any obvious impurities.
Place the pork skin in a large pot on the stove.
Cover the pork skin with water and place the lid on top, and then bring the water to a boil and cook for 8 minutes longer.
Drain the water out of the pot, and allow the pork skin to cool down enough to handle.
Place the pork skin on a large wooden chopping board skin side down, and use a sharp knife to remove as much of the fat layer as possible.
Turn the pork skin over so that the skin side is on top. Rub the skin with salt to clean it as much as possible, and also run the knife over the surface of the skin to try and remove any obvious hairs that remain on the skin surface.
Next, cut the pork skin up into strips or dice it, add it to a large colander, and give it a good wash to remove the salt.
Add the pork skin back into the large pot (from earlier) and cover the pork skin with enough water to just cover it, then boil again and cook for about 1 hour, or until soft.
Let the pork skin cool down for several minutes and then tip the pork skin and all the liquid from the pot into a large sized blender.
Blend the pork skin until smooth and homogeneous.
Pour the mixture from the blender into several glass containers. Allow the mixture to cool, before placing the containers into the fridge to set fully (allow several hours).
Once set, cut up the pork skin into similar sized cubes.
If you are not planning on using the pork jelly cubes in the next few days, transfer them into large freezer safe, airtight containers and freeze the cubes in smaller portions for later use.
Tips
The inspiration for this recipe came from one of ICMNI's Nutritional Consultants, Orsolya Szathmári who has produced many amazing PKD recipes and Cookbooks. Please take the time to visit Orsolya's website and discover many wonderful PKD Cookbooks : www.orsolyaszathmari.com
Ideally, purchase your pork skin from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.
Use the Recipe Search functionality on the website to discover how to incorporate pork jelly cubes into various dishes.
Make sure your blender is big enough to fit in all the liquid. Or, if need be, blend the mixture in batches.
Pork gelatine is a great source of amino acids, which support a healthy mood, strong bones, smooth skin and proper muscle synthesis.