Composition / ingredients
Cooking method
We wash the meat, cut it into three or four parts, put it in the bowl of a slow cooker, add water and salt, select the "Stewing" program and cook for about an hour and a half.
Then finely chop the boiled pork, return it to the bowl of the slow cooker. There should be just enough broth to cover the meat. If it is less, you need to add water.
Put spices and gelatin, add bay leaf, squeeze garlic through a press. We cook on the same mode for another 50 minutes.
After the beep, open the lid of the slow cooker, let the meat cool down. Meanwhile, we cut off the neck of a one-and-a-half liter plastic bottle, and put the meat and broth into it, removing the leaves of lavrushka from it.
We send the bottle to the refrigerator until the gelatin is completely solidified (at night - the very thing), after which we carefully cut the bottle and extract the brawn.
We cut the brawn plates across and spread it on a dish.
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
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Black pepper peas - 255 kcal/100g
- Gelatin - 355 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
