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⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠌⡂⡂⡑⡈
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠠⡁⠢⢐⠠
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠠⢁⢂⢑⠐
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢌⢐⠐⡐⡈
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠌⡐⡐⠨⢐⢀⢂⢀⢀⢀⢀⢀⢀⢀⢀⢀
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠁⡂⢂⠅⡂⢂⠂⡂⠔⠠⢂⠔⠠⢂⠔⡐
⠀⠠⢐⠠⢐⠠⢐⠠⢐⢀⢂⠐⠄⡂⠄⠄⠀⠀⠀⠁⠢⠨⠐⠨⠠⠡⠑⠐⠨⠨⠐⠐⠈
⠀⠅⠢⠨⢐⠨⢐⠨⢐⢐⠠⠡⢁⠂⢅⠡⢂
⠈⠈⠈⠈⠀⠈⠀⠈⠀⠀⠈⠂⠅⡊⡐⠨⠐
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⡈⡂⡂⠌⠌
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢀⠂⠔⡠⢁⠊
⠀⠀⠀⠀⠀⠀⠀⠀⠀⢀⠂⠅⡡⠂⠅
⠀⠀⠀⠀⠀⠀⠀⠀⠀⡐⠨⠐⠄⠅⠁
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠈⠈⠌
Pork feet: you can use a pork hock/knuckle or another smaller shank instead. Alternatively use 3 chicken feet (and a little less water).
Gelatine: use either leaf gelatine or powdered gelatine (approx. 12g/4 teaspoons). Your jelly can probably set without the added gelatine, but I recommend adding a small amount as this will guarantee a good set.
Water: use the recommended amount (see details below).
Vegetables: onion, carrots, celery root/celeriac, parsley root (not parsnip, as it’s not the same vegetable) or fresh parsley, leek and garlic.
Bay leaves and allspice berries.
Peppercorns and salt.
Vinegar: for serving. You can use lemon juice instead if you prefer (for me personally it’s not acidic enough to pair with meat).
⠀⠀⣠⣾⠋⠁⣀⡼⠇⢰⡶⠾⠇⣀⠈⢙⣷⣄⠀⠀
⠀⣴⠏⠉⣿⠂⠹⣆⠀⢸⡇⠀⣰⠏⠛⠞⠁⠹⣧⠀
⣸⣏⣀⡘⠳⣤⣠⡾⣿⢻⡟⣿⢷⣄⣤⠾⢷⣀⣽⣇
⣿⠉⢹⣇⣀⣠⣿⣛⣾⣿⣿⣷⣛⣿⣄⣀⣈⡉⠀⣿
⣿⠀⣈⡉⠉⠙⣿⣭⢿⣿⣿⡿⣭⣿⠋⠉⢹⣇⣀⣿
⢹⣟⠉⢷⡶⠛⠙⢷⣿⣼⣧⣿⡾⠋⠛⢦⡌⠉⣹⡏
⠀⢻⣆⠀⣴⣤⣠⠟⠀⢸⡇⠀⠹⣆⠠⣿⣀⣰⡟⠀
⠀⠀⠙⢿⣅⡀⠉⢰⡶⠾⠇⢰⡞⠉⢀⣠⡿⠋⠀⠀
⠀⠀⠀⠀⠈⠛⠷⢾⣧⣤⣤⣤⡿⠾⠛⠁⠀⠀⠀⠀