A 10 legjobb FKK (nudista strand) Görögországban
Görögország népszerű úti cél azok számára, akik egy felszabadultabb tengerparti nyaralásra vágynak, köszönhetően a tengerparti kincsek bőségének és a világhírű történelmi helyszíneknek, lenyűgöző…
Hladetina belongs to the family of old-world meat jellies, shaped by winter kitchens, wood-fired stoves, and a strong habit of using the whole animal. In Croatian homes, it often appears after the annual pig slaughter, when skin-on cuts, trotters, and hocks simmer for hours, giving up flavor and natural gelatin. Once cooled and set, that broth becomes a clear, quivering jelly around tender meat, sliced and served cold with sharp onion and vinegar.
For many families, hladetina marks winter holidays and larger gatherings. It might open a New Year’s table, sit beside cured meats and cheeses, or arrive as a simple supper with bread and pickles. Older generations often associate it with thrift and care: nothing rich in collagen goes to waste, and the result keeps well in a cold pantry or refrigerator. Younger diners meet it as a textural curiosity, somewhere between a refined pâté and a rustic terrine.
The flavor profile leans firmly savory. Long simmering draws depth from bones and skin, helped by onion, carrot, bay leaf, and peppercorns. Garlic drives the final character. In many Croatian kitchens the raw garlic goes in right at the end, once the broth has been strained and cooled slightly. Vinegar brings lift and freshness, cutting through the richness of the pork and giving each bite a clean finish. Good hladetina tastes meaty, seasoned, and bright, never heavy or greasy.
Texture separates an excellent version from a forgettable one. The jelly should be fully set yet tender, yielding easily under the knife and on the tongue. A tough, rubbery slab signals too much skin or aggressive boiling. A loose, wobbly sheet that barely holds together points to an imbalanced ratio of meat and connective tissue, or to a broth diluted with too much water. Careful skimming, a steady low simmer, and patient chilling support clarity and structure.
This recipe follows a traditional Croatian approach while giving clear ratios and timings suited to a modern stove. Pig’s trotters, a hock, and extra rind provide enough natural gelatin for a firm set, so powdered gelatin stays optional. The broth cooks gently for several hours, with regular skimming for a clean taste and appearance. After straining, the liquid is seasoned in measured stages, so the garlic and vinegar remain fragrant rather than harsh.
The method fits well into a winter schedule. Most of the work happens up front during chopping, rinsing, and bringing the pot to a simmer. After that, the broth putters away with occasional attention. Once poured over the meat in shallow dishes or a loaf pan, the jelly rests undisturbed in the refrigerator overnight. The next day, neat slices cut cleanly, ready to plate for guests or for a quiet household lunch.
From a practical angle, hladetina suits gluten-free diners and those who prefer high-protein starters, though accompaniments such as bread or crackers may change that profile. The dish invites adjustment: a milder version can carry less garlic and vinegar, while bolder palates might enjoy an extra splash of acid at the table. Whether served in small cubes with toothpicks or in generous slabs beside sliced onion and hot paprika, this chilled pork jelly reflects a specific corner of Croatian cooking where resourcefulness and patient technique meet on the plate.
8
adagok30
jegyzőkönyv210
jegyzőkönyv230
kcalThis hladetina recipe delivers a classic Croatian chilled pork jelly with clear, savory flavor and a tender, sliceable set. Pig’s trotters, a pork hock, and extra rind simmer slowly with onion, carrot, bay, and peppercorns, building a rich, collagen-heavy broth. After straining, the liquid receives fresh garlic, vinegar, and black pepper, then covers shredded meat in shallow dishes. An overnight rest in the refrigerator yields a firm, glossy jelly that cuts cleanly into squares or slices. The effort sits mostly in the long simmer and careful skimming, while the actual hands-on work stays modest. Hladetina works well as a winter appetizer, a make-ahead holiday platter, or a protein-rich snack with bread, pickles, and a shot of rakija or a glass of crisp white wine.
2 pig’s trotters (about 1–1.2 kg / 2.2–2.6 lb), split lengthwise: Provide plenty of collagen for a firm natural set.
1 small pork hock or shank with skin and bone (about 700 g / 1½ lb), rinsed: Adds meat and flavor; any skin-on, bone-in cut from the lower leg works.
500 g (about 1.1 lb) pork rind/skin, cleaned of bristles: Increases gelatin content; trim excess surface fat for a cleaner jelly.
1 small yellow onion, peeled and halved: Adds sweetness and depth without dominating.
1 medium carrot, peeled and cut into large chunks: Lends gentle sweetness and a light golden tone.
3 garlic cloves, lightly crushed (for the broth): Soft, background garlic note; main garlic goes in later.
2 babérlevél
8–10 whole black peppercorns
1 tablespoon fine sea salt, plus more to taste
3 liters cold water (about 12½ cups): Enough to cover the meat by 3–4 cm / 1–1½ inches.
4–6 garlic cloves, very finely minced: Adjust to taste; this garlic remains pungent and fresh.
3–4 tablespoons white wine vinegar or apple cider vinegar: Adds brightness and balances the richness; adjust at the end.
Frissen őrölt fekete bors, ízlés szerint
1 teaspoon sweet paprika, for sprinkling (optional)
1 small red onion, thinly sliced, for serving
A small handful of fresh parsley, finely chopped, for garnish (optional)
1 sachet (about 7 g / 2¼ tsp) unflavored powdered gelatin: Only for batches that do not set firmly from natural gelatin. Bloom in a little warm broth if the chilled test piece stays too soft.
The dish contains pork and garlic but no dairy, egg, or gluten in the base recipe.
For strict gluten-free needs, choose vinegar certified or labeled gluten-free and serve with gluten-free bread or crackers.
Some families add a piece of veal foot for extra gelatin; that change does not alter the method, only the flavor depth.
A milder version can carry fewer garlic cloves and a smaller amount of vinegar, with extra vinegar offered at the table.
Rinse the pork cuts. Rinse trotters, hock, and rind under cold water, scrubbing away any bone dust or loose bits.
Blanch briefly for clarity (optional but recommended). Cover the pork with cold water in a large pot, bring to a boil, cook 5 minutes, then drain and rinse the meat and pot to remove foam and impurities.
Return meat to the clean pot. Place trotters, hock, and rind in the pot along with onion, carrot, crushed garlic cloves, bay leaves, and peppercorns.
Add water and bring to a gentle simmer. Pour in 3 liters of cold water, set over medium heat, and bring just to a bare simmer, with only small bubbles breaking the surface.
Skim regularly. Skim gray foam and excess fat during the first 30–40 minutes until the surface looks mostly clear.
Season lightly at the start. Stir in 1 tablespoon of salt, keeping in mind that the flavor will concentrate as the broth reduces.
Cook low and slow. Maintain a very gentle simmer for 3½–4 hours, partly covered, until the meat pulls away from the bones and the liquid reduces by roughly one third.
Check for doneness. Test a trotter and the hock; the meat should feel very tender, and skin should cut easily with a spoon or knife.
Remove meat and aromatics. Lift out all solids with a slotted spoon and set them on a tray to cool until comfortable to handle.
Strain the broth. Pour the liquid through a fine-mesh strainer lined with cheesecloth into a clean pot or large bowl, leaving any sediment behind.
Degrease the surface. Skim off most of the liquid fat from the top; leaving a thin layer gives pleasant richness without greasiness.
Separate meat from bones and skin. Remove bones and any gristle; chop the tender meat and some of the softer skin into small bite-size pieces.
Adjust the ratio. Use more meat than skin in the final mix, so the set jelly contains plenty of lean pieces and avoids a rubbery feel.
Arrange in molds. Spread the chopped meat evenly in one large shallow dish or several smaller molds, leaving a little space at the top for broth.
Cool the broth slightly. Let the strained broth stand for 10–15 minutes so it is hot but no longer boiling.
Add garlic and vinegar in stages. Stir in the minced garlic and 3 tablespoons of vinegar, then taste for salt and acidity, adjusting with more salt, pepper, or vinegar.
Test gel strength. Pour a small amount of broth into a cup and chill in the refrigerator or freezer until cold; if it firms into a gentle gel, no powdered gelatin is needed.
Use gelatin only if required. If the test sample stays loose, bloom powdered gelatin in a small amount of warm broth, then stir it back into the pot until fully dissolved.
Pour broth over the meat. Ladle the seasoned broth over the chopped meat in the molds, covering by at least 1 cm / ½ inch.
Cool to room temperature. Let the dishes stand on the counter until no longer steaming, then cover.
Chill until firm. Refrigerate for at least 8 hours, preferably overnight, until the jelly is fully set and the surface feels firm to the touch.
Unmold or cut in the dish. For a clean presentation, briefly dip the base of the mold in warm water and invert onto a board, or cut neat squares directly in the dish.
Garnish. Top the slices with thinly sliced red onion, a sprinkle of sweet paprika, and chopped parsley.
Hidegen tálaljuk. Offer extra vinegar, salt, black pepper, hot paprika, bread, and pickles at the table.
Approximate values for one serving (1/8 of the batch), calculated with standard reference ingredients:
| Tápláló | Approx. Amount |
|---|---|
| Kalória | ~230 kcal |
| Szénhidrátok | ~1 g |
| Fehérje | ~22 g |
| Zsír | ~15 g |
| Rost | ~0 g |
| Nátrium | ~520 mg |
| Key Allergens | Pork; check vinegar brand and accompaniments for gluten |
These figures serve as rough guidance only; actual values vary with exact cuts of meat, trimming, and seasoning levels.
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