Thursday, July 30, 2009

Jellied Pig's Feet, Part Two

When I was getting the pork tenderloins ready for the curing chamber I trimmed them up so they would have a relatively constant thickness. This left me with a small pile of tenderloin scraps that I decided to combine with the pig feet jelly I made a few weeks ago.

The tenderloin was diced then tossed with a garlic herb mix and sauteed. I added a sliced chili pepper to the mix, placed it in an oversized butter dish, then poured the jelly (reheated to boiling then filtered) onto the meat. It sat up in the fridge overnight and came out rather pretty.
I wish I could say that I loved this but I did not. It tasted fine but the texture of the cold jelly did not sit well with me. At least it was fun to make.

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