Frost Powder

Today, I will tell you how I cooked from the chilly pig. It is not difficult to prepare, but very original. Such a pig is perfect for both the festive table and a present to your loved ones, as I did!

pork leg - 1 pc .;
pork - 1 kg;
pork leg - 1 pc .;
ham - 1 pc .;
carrots - 1 pc .;
onions - 1 pc .;
bay leaf - 5 pcs .;
sweet pepper peas - 5-7 pcs .;
salt - to taste;
Doctor's sausage - 50 g;
gelatin - 10 g
Preparation of chill in the form of a pig.

So let's get started! To start prepare meat.


We put the meat in a saucepan, pour water and put it on the fire. When the meat boils, there will be a lot of foam, which must be sure to remove the spoon.


After we have removed all foam, fire minimize, so that the water just barely gurgling. And leave to cook 3-4 hours. At the end of time, we will clean the bulbs and carrots, and also prepare some peas of fragrant and black pepper and a few leaves of bay leaf.


Add the prepared foods to the broth.


We cook for 1.5-2 hours. After the time, turn off the broth, filter.


Make the meat separately and set meat and broth to cool.


After everything is cooled down, we disassemble the meat from the stones and finely split.


 Prepare a plastic bottle of mineral water (or whatever else you have). Cut off in it the bottom, pour half or more meat and fill with broth.

Put the bottle in a rack and send it to the refrigerator for the night.


The remaining meat is distributed along the bottom of the deep plate.


Fill broth and also put in a fridge for freezing overnight.


In the morning we get a bottle of chill and extract it using thin manicure scissors.


Gently trim around the neck.


In order for the jelly does not roll on the plate, it must be fixed. To do this a little broth is poured into the bottom of the plate.


From the top lay the body of the pig.


Send the plate to the fridge for sealing. Meanwhile, from the boiled sausage we cut the ears, the heel and the tail piglets. For eyes, prepare two peas of sweet peppers, and for nostrils - two peas black pepper.


We get a fixed piglet's body and begin to transform it.


At the rear of the pig, we try to trim and smooth it in the form of an oval.


Pre taking gelatin. Fill it with cold water and leave for 20 minutes to swell. Then heat it in a water bath until it is completely dissolved and leave to cool. This solution will serve us for gluing parts of the pig. So we take separate parts, lubricate them with a solution of gelatine and fasten to the piglet. Fix them with toothpicks or matches.


Those parts that we attach are well glued with gelatine and again sent to the refrigerator. After the parts are well-frozen, remove the matches. That hollow that we have left, we cut with a knife.


Cover the pig with a chopped chill.


Here's such a pretty crested piglet I got out!


Surprise your guests and loved ones! All pleasant taste!