Labaskhmuli (Georgian Pork Jelly)

1. 1

   Clean the pork head and trotters: shave, clean, wash, and cut into pieces.

   60 min

2. 2

   Place the meat in a pot, cover with water, and bring to a boil. Discard the first water.

   15 min

3. 3

   Wash the pot, add fresh water, and put the meat back in to cook. Skim off any foam that forms during cooking.

   15 min

4. 4

   Add the onion, garlic, carrot, bay leaves, and peppercorns to the pot. Cook over low heat for 4 hours, or until the meat falls off the bone.

   240 min

5. 5

   Remove the meat from the pot and strain the broth through a fine-mesh sieve.

   10 min

6. 6

   Cool the broth and remove the fat from the surface.

   30 min

7. 7

   Season the broth with salt, pepper, red pepper, allspice, and garlic.

   5 min

8. 8

   Separate the meat from the bones and chop finely.

   15 min

9. 9

   Add the chopped meat to the broth and simmer together for 30 minutes over low heat.

   30 min

10. 10

    Pour the Labaskhmuli into desired containers and refrigerate to set.

1 serving ≈ 375 g

Nutrition values are estimates. - means data is unavailable.