Dutch pork jelly
Composition / ingredients
5
servings:
Cooking method
First of all, we boil pork and pork liver in a liter of water. In the strained broth, add raisins, rommelgraud and salt to taste. We put it on a slow fire. When our broth boils, add buckwheat flour there. After that, cook over low heat for another 10-12 minutes. Drain the jelly into a plate and leave it to cool down. After that, we cut the cooled jelly into pieces and roll it in flour, then fry it in fat (I prefer to fry it in vegetable oil (odorless)). Our jelly, pork aspic is ready. Make a sandwich and, if desired, you can sprinkle it with brown sugar. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Vegetable oil - 873 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Buckwheat flour - 353 kcal/100g
- Pork liver - 109 kcal/100g
