Jelly without borders: how meat in jelly united the cuisines of the world Jelly meat is easy to mistake for a homemade invention only. Garlic, horseradish, mustard, plates, that on the eve of the holiday you have to give up all the refrigerator shelves - an all too familiar image. However, pork legs are frozen not only here: similar dishes are prepared in Europe, Asia and even at the foot of the Himalayas. Somewhere they are served with vinegar, somewhere they are served with hot sauce, and somewhere they turn a whole curry into jelly on the day of Aspik, we talk about how to cook it correctly, what is written about this dish in Domustroy, and what amazing recipes exist in different countries.

Jelly without borders: how meat in jelly united the cuisines of the world Jelly meat is easy to mistake for a homemade invention only. Garlic, horseradish, mustard, plates, that on the eve of the holiday you have to give up all the refrigerator shelves - an all too familiar image. However, pork legs are frozen not only here: similar dishes are prepared in Europe, Asia and even at the foot of the Himalayas. Somewhere they are served with vinegar, somewhere they are served with hot sauce, and somewhere they turn a whole curry into jelly on the day of Aspik, we talk about how to cook it correctly, what is written about this dish in Domustroy, and what amazing recipes exist in different countries.