Demystifying the Jelly in Pork Pies: Its Purpose and Production

Pork pies are a cherished staple of British cuisine These savory pies consist of a hot water crust pastry shell filled with spiced pork, meat jelly, and sometimes potatoes or other vegetables. While the tender pork filling and flaky pastry are undoubtedly delicious, the wobbly meat jelly layer is perhaps the most intriguing component of the traditional pork pie. But what exactly is this gelatinous substance, and why was it incorporated into pork pies in the first place? In this article, we’ll unravel the mysteries of pork pie jelly.

What is Pork Pie Jelly?

The jelly found in pork pies is essentially a savory meat-based aspic. It’s made by simmering pork bones, trotters or other meat scraps in water to produce a rich, flavorful meat stock. Gelatin is extracted from the cartilage, bones, and connective tissue during the simmering process. This stock is then chilled until it solidifies into a wiggly, semi-solid gelatin.

So in essence, pork pie jelly is just meat stock that has been concentrated and solidified through the power of gelatin It’s similar to the jellied broths and aspics used in old-fashioned meatloaves and terrines. The savory, concentrated flavor of the meat stock gives the jelly a rich, meaty taste.

The Purpose of Pork Pie Jelly

Pork pie jelly serves several important purposes:

• Moisture – The jelly keeps the pork filling moist and succulent. Without it, the pork filling would dry out.

• Preservation – The jelly seals and preserves the pork, allowing pork pies to be eaten several days after baking without the meat spoiling. Before refrigeration, this helps pork pies keep longer.

• Stabilization – The jelly fills air pockets and stabilizes the pie, preventing collapse. This allows pork pies to be eaten by hand without crumbling.

• Flavor – The savory, concentrated meat jelly provides extra porky flavor.

So in essence, the jelly provides crucial moisture, preservation, structure and flavor. While modern pork pies may skimp on the jelly, it’s historically been an integral component.

The Traditional Process of Making Pork Pie Jelly

To make traditional pork pie jelly, cooks would start by collecting pork bones, trotters, and trimmings. These meaty scraps would be simmered for hours to extract gelatin and flavor. For an extra rich, porky taste, ham hocks were sometimes added too.

Once simmered, the liquid would be strained to remove any debris. Some versions call for adding extra gelatin at this stage too. Additional seasoning like salt, herbs, and spices could also be incorporated.

The stock would then be poured into pie tins or molds partway up. These would chill until set into a firm jelly consistency. Then the pork pie filling and pastry would be constructed on top of the pre-set jelly base.

During baking, the jelly would melt back into a liquid state, permeating the pie filling before resetting again upon cooling. This allows the jelly to penetrate the entire pie, providing moisture and stabilization throughout.

Modern Shortcuts for Pork Pie Jelly

While traditional pork pie jelly requires lengthy simmering of meat scraps, there are some modern shortcuts cooks can take:

• Use gelatin powder – Sprinkle gelatin over the meat filling before baking to create jelly without simmering stock.

• Buy canned or boxed bone broth – Look for broths with pork bones for added flavor.

• Use stock cubes or granules – Dissolve in hot water per package instructions.

• Buy ready-made aspic – Some specialty stores sell savory meat aspic that just needs melting.

• Use natural jelling agents – Ingredients like agar or pectin can help jellify broth.

While not completely traditional, these shortcuts provide a reasonable facsimile of classic pork pie jelly. Purists may insist on simmered meat stock, but the alternatives offer acceptable results with less effort.