Jellied Meat (lithuanian Šaltiena)

Jellied Meat, also known as Lithuanian Šaltiena, is a traditional Eastern European dish that is typically served as an appetizer or main course. This savory dish is made by simmering meat and setting it in a gelatinous broth, resulting in a unique and flavorful dish.

Gluten Free Dairy Free Appetizer/Main Course Eastern European Traditional Meat Gelatinous Appetizer
Jellied Meat (lithuanian Šaltiena)

Ingredients

  • 2 lbs pork trotters
  • 1 lb pork shoulder
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 10 black peppercorns
  • 1 tsp salt
  • 1 packet unflavored gelatin
  • Water

Instructions

  1. In a large pot, combine the pork trotters, pork shoulder, onion, garlic, bay leaves, peppercorns, and salt.
  2. Add enough water to cover the ingredients and bring to a boil. Reduce heat, cover, and simmer for 2.5 to 3 hours, until the meat is very tender.
  3. Remove the meat from the pot and strain the broth. Discard the solids and return the broth to the pot.
  4. Soften the gelatin in cold water, then add it to the hot broth, stirring until dissolved.
  5. Shred the meat and place it in a mold or serving dish. Pour the broth over the meat, covering it completely.
  6. Refrigerate for at least 6 hours, or until the broth has set into a jelly.
  7. Serve the jellied meat cold, sliced, with mustard and bread.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
3 hours
Total time:
3 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Fat
15g
Carbohydrates
5g

Supplies

Large pot Strainer Mold or serving dish

Tools

Knife Cutting board Measuring spoons

Serving suggestions

Serving suggestion: Serve with mustard and rye bread.

Tips & tricks

Tip: For a clearer broth, skim off any foam that rises to the surface while simmering the meat.

Cost

$15