Jelito with Mushroom Stuffing

Ingredients

• 500g (1.1 lb) pork intestines 500g (1.1 lb) pork intestines
• 200g (7 oz) mushrooms, finely chopped 200g (7 oz) mushrooms, finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the pork intestines thoroughly under cold water and remove any excess fat or debris.
2. 2.
   In a pan, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the finely chopped mushrooms to the pan and cook until they release their moisture and become tender.
4. 4.
   Season the mushroom mixture with dried thyme, dried marjoram, salt, and pepper. Stir well to combine all the flavors.
5. 5.
   Allow the mushroom stuffing to cool completely.
6. 6.
   Stuff the cleaned pork intestines with the mushroom mixture, ensuring they are evenly filled.
7. 7.
   Bring a large pot of water to a boil. Add the stuffed pork intestines and cook for about 1 hour or until they are tender.
8. 8.
   Remove the cooked Jelito from the pot and let it cool slightly.
9. 9.
   Preheat a grill or a pan over medium-high heat. Grill or pan-fry the Jelito until it develops a crispy and golden-brown exterior.
10. 10.
    Slice the Jelito into thick pieces and serve hot.

Treat your ingredients with care...

• Pork intestines — Ensure thorough cleaning of the intestines by rinsing them under cold water and removing any excess fat or debris.
• Mushrooms — Finely chop the mushrooms to ensure they blend well with the stuffing mixture.

Tips & Tricks

• If you prefer a milder flavor, you can soak the pork intestines in cold water with a splash of vinegar for a few hours before cooking.
• Serve the Jelito with a side of sauerkraut or pickles to balance the richness of the dish.
• For a smokier flavor, you can grill the Jelito over charcoal or wood chips.

Serving advice

Serve the Jelito with Mushroom Stuffing hot, accompanied by mashed potatoes or crusty bread. Garnish with fresh herbs, such as parsley or dill, for an added touch of freshness.

Presentation advice

Arrange the sliced Jelito on a platter, allowing the stuffing to be visible. Drizzle with a touch of olive oil and sprinkle with chopped fresh herbs for an appetizing presentation.