Polish Meat Jelly (Galaretka z Nόżek)

Meat Jelly consists of pieces of tender meat in a savoury jelly. It is a popular appetizer or snack in Poland traditionally served at family gatherings and celebrations. It is simple to make as well as affordable so is often also enjoyed without a special occasion.

Meat Jelly in Polish is known as either ‘galaretka z nόżek’ (which, translated literally, means ‘little leg jelly’, referring to pork) or ‘zimne nόżki/nogi’ (‘cold little/legs’), as the dish is served chilled.

Growing up in Poland jellied pork was a staple (along with potato salad) at Christmas, Easter and any celebration involving a large number of guests. It needs to be said that not everyone is a fan of this dish and it generally tends to be favoured by adults rather than children (the tradition of serving it along with a shot of vodka might play a role here).

Making meat in aspic (which means ‘savoury jelly’ and can also be called aspic gelée or aspic jelly) involves boiling various pieces of meat (often pork) with vegetables and spices for a long time until the meat falls off the bone. The meat is then placed in moulds along with the gelatinous broth it cooked in and refrigerated until set.

Jellied meat is budget-friendly and easy to make so it’s no wonder different versions are popular in places other than Poland including Eastern Europe and Russia.

Meat jelly ingredients and substitutions

• Pork shank: called ‘golonka’ in Polish.
• 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).

What meat to use for aspic jelly

Jellied meat can be made using different types of meats including pork, chicken, turkey or beef. Use pieces with a high concentration of collagen (to ensure your meat jelly sets properly), which include pork shanks, hocks/knuckles, trotters, chicken feet or legs, as well as turkey legs and neck. It’s very important to cook these with the skin on.

Traditional Polish aspic is usually made using pork shanks or hocks, called ‘golonka’ in Polish (it contains a lot of meat as well as collagen) as well as pig trotters as these have an especially high collagen content. (They also contain a lot of fat, but this will come up to the top and once the jelly sets you can easily scrape the fat off).

You can use a combination of pork and chicken, for example (such as 1 pork shank plus 2-4 chicken legs) or pork and turkey (shank or neck), but I recommend doubling the amount of the gelatine. If you decide not to use pork at all I recommend using chicken feet along with your chosen meat (plus more gelatine).

How much water to use

You need enough water to create a gelatinous broth that can hold the meat but also give it flavour. So, it’s important not to use too much water. After all you are not cooking soup, even though there is broth involved (the ingredients are actually similar to those used in Polish chicken soup).  Don’t worry if the water doesn’t cover the meat completely to start with. You can turn the meat during cooking and once tender enough, break it up a little to ensure it cooks evenly.

If you add too much water your meat aspic will have less flavour and may not set properly. Best to stick to the recommended amount.

Equipment you’ll need

• Large pot with lid.
• Large fine-mesh strainer and another pot.
• Garlic crusher or box grater.
• Ladle and small bowls or ramekins (10-15, depending on how big you want the portions to be).

Step-by-step recipe instructions

1.Prepare meat: Clean the pork shank and trotters thoroughly, place in a large pot and add the water.

2. Remove impurities: Cover, bring to the boil then lower the heat and cook gently for about 30 minutes. Using a large spoon or slotted spoon scoop out and discard the impurities that will form on the surface.

3. Add vegetables: To the pot add the vegetables, bay leaves, allspice, peppercorns and 1 teaspoon of salt. Cover and simmer gently for about 1.5 hours then remove all the vegetables (reserve the carrots).

4. Cook: Continue cooking for 2 more hours or until the meat falls off the bone. If the pork shank is not completely immersed in the liquid turn it over halfway through cooking (you can also break up the meat, once softened, so it’s fully immersed in the broth and cooks evenly).

5. Chop meat: Remove all the meat from the broth (remove and discard the trotters) and place on a plate or cutting board. Separate and discard all the bones, skin and fat and chop the meat roughly. Set aside.

6. Add garlic: In the meantime, add 2 crushed garlic cloves into the broth and continue simmering for about 10 minutes. Remove from the heat.

7. Strain broth: Using a large fine-mesh sieve strain the broth.

8. Add gelatine: Put the broth back on the stove, heat again until hot (but do not boil it) and stir in the gelatine (soak gelatine leaves in cold water for 5 minutes first then add into the broth). Remove from the heat and adjust the seasoning as needed (add the rest of the salt if necessary as well as more pepper). Keep covered.

9. Fill moulds: Dice the carrots from the broth (or finely slice) and place a few pieces (along with canned or cooked peas, if desired) at the bottom of each dish.

10. Add meat: Add chopped meat and a grinding of pepper.

11. Pour broth: Using a ladle pour the hot broth into your moulds (up to approx. ½ inch/1 cm above the meat) and set aside until completely cooled. Refrigerate until set (overnight is best). Keep refrigerated.

How to serve jellied meat

Scrape the fat off the surface of your jellied meat and run a knife (or spatula) around the jelly to separate it from the mould before turning it out onto a plate. Pour a generous amount of vinegar over the jelly and enjoy with a slice of rye bread!

What can I do if my meat in jelly hasn’t set properly

This can happen if you’ve added too much liquid and not enough gelatine or if the meat pieces you used didn’t have a high enough collagen concentration. But don’t worry, you can still rescue your jellied meat!

Simply place the whole thing back in the pot, heat up and once hot, add a little more gelatine and stir until thoroughly dissolved. Remove from the heat, pour back into your moulds and set aside to cool completely before refrigerating.

What kind of moulds are best to use

Use small bowls, ramekins or even cups so the jelly can be easily removed and turned out onto individual plates. I do not recommend using large bowls and then cutting the meat jelly into individual portions. It may not set as well in large dishes plus it won’t look as nice.

Top tips

Cooking:

• Ensure the mixture simmers gently so the broth remains clear.
• Remove the vegetables from the broth after about 1.5 hours of cooking (you can add the carrots to the jelly later).
• Once you’ve added the gelatine do not boil the broth.

Optional ingredients: I like to use the carrot from the broth (as well as some canned or cooked peas) for colour, but this is optional. Some recipes also recommend adding a slice of hard-boiled egg (placing it at the bottom of the mould) and freshly chopped herbs (parsley and/or dill).

Flavour: Jellied pork should be well seasoned, peppery and garlicky. Ensure you are happy with the flavour of the broth before pouring it into your moulds.

Storing: Keep refrigerated for up to 5 days. Remove from the fridge just before serving.

Serving: Must be served chilled, with a generous drizzle of vinegar and a slice of bread (such as rye or pumpernickel).

Can I freeze Polish jellied pork

I do not recommend it. Although the jelly will still set and look ok after defrosting the texture of the meat won’t be the same. It will become soggy and not very appetising.

More easy Polish party foods to try next

• Polish Stuffed Cabbage Rolls
• Herring Salad Polish-Style
• Authentic Polish Bigos Stew Recipe

See also these other traditional, delicious Polish dishes!

Keep in touch!

If you make this pork jelly I'd love to know how it turned out for you. Let me know in the comments below, thanks:)

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