Roast pork jelly
Serve with red cabbage jelly (see above)
Ingredients
- 100 g roast pork (loin, crackling removed), finely diced
- 250 ml gravy
- ½ sachet powdered gelatin
Method
- Warm gravy, add diced pork and finely puree. Pass through a sieve (you may have to puree the mixture a second time, with a little extra gravy). Dissolve gelatin and slowly pour into warm pork puree while stirring. Set aside to cool, stirring occasionally. When cooled pour into dish and put in fridge to set.