Jellied pork knuckle and legs, how to cook (photo and video)

Jellied meat is a traditional Russian dish that can be served both on a festive table and eaten every day, whether in winter or summer. It is believed that the most delicious food comes from pork feet. That is why today we will have several simple but very tasty recipes using this ingredient.

This dish can be not only an appetizer, but also serve as a main dish, it is so filling and tasty. And if you decorate it, it will be able to compete with even the most unusual holiday dishes, right?

You can prepare jellied pork legs in different ways. This is both a traditional classic recipe and an option with the addition of chicken, beef, and gelatin. Everyone chooses to their own taste. Therefore, in this large review article there will be many different options.

Jellied pork legs - classic recipe step by step

We will start with perhaps the simplest recipe, which is known to many. Here we need the main ingredient and, of course, spices and seasonings. You can change the list to your taste. Or you can leave it as it is.

What you will need:

2 kg pork feet.
One big onion.
The carrot is medium.
8 peas of allspice.
6 cloves of garlic.
4 bay leaves.
Greens to your taste.
Salt - a tablespoon.

Before you start preparing the dish, the pork legs must be soaked in water for several hours, after which you must scrape, wash as thoroughly as possible, and chop into smaller pieces.

How to cook

Place the prepared pieces into a large saucepan. Fill with water so that it covers them completely and is 5 cm higher.

Put on fire, bring to a boil. When foam forms, be sure to remove it. Cook over low heat at a constant boil for about 4 – 5 hours.

Peel the vegetables, chop coarsely, add to the pan. Cook for another 2 hours.

30 minutes before readiness, add spices - allspice, bay leaf, herbs. Add salt.

Add the garlic last. It must be cleaned, passed through a press, added to the broth, and then removed from the stove.

Let the meat cool. Separate the meat, remove bones, excess fat, cartilage and anything else inedible. Grind the meat. Place into bowls or plates.

Garnish with boiled carrots and fresh herbs on top.

Strain the broth, pour it into bowls, cool to room temperature and put in the refrigerator for a day.

Delicious recipe for pork knuckle and legs

You can make many dishes from pork knuckle, for example simply bake it or prepare rich jellied meat, which is what we will do. It is not expensive at all, and there is enough meat in it, which is good news.

Therefore, prepare all the products and head to the kitchen.

What we will need:

Pork legs – 2 pcs.
Pork knuckle – 1 pc.
Onion – 1 head
Bay leaf – 4-5 pcs.
Allspice – 10 peas
Salt to taste

How to cook:

1. Traditionally, the first step is to soak the meat products in water and clean them. Soaking will help remove dirt from the skin and make it easier to clean.

Therefore, we soak the legs and shanks for about 2 hours, and then scrape them thoroughly with a knife so that the components become as clean as possible.

2. Next, if necessary, cut the knuckle into 2 or more parts. It all depends on your pan; if the meat does not fit, then for convenience it is chopped into pieces.

Transfer the prepared broth base into a saucepan and fill everything with water until the meat is covered by about 5 cm.

3. At the same stage we add the onion, allspice and a little salt. Then turn on the burner and wait for it to boil.

There is no need to add any more spices for now. The only thing is that you can also add raw carrots, but this is optional.

4. As soon as foam begins to appear on the surface of the water, we safely remove it using a spoon or slotted spoon.

After the jellied meat boils, reduce the heat to minimum, cover the pan with a lid and leave everything to cook overnight (8-10 hours).

5. The next morning, take the meat out of the broth, add a bay leaf and add salt to taste. Next, we leave the jelly to simmer on the stove for about 1 hour, after which we strain the liquid base. In the meantime, you can start separating the meat from the bone.

By the way, if you don’t like a layer of fat on jellied meat, then immediately remove it from the hot broth. And for a more spicy taste, add parsley at this stage.

Well, all that remains is to arrange the pieces of meat into containers, fill them with broth and first leave them to cool on the table to room temperature, and then remove them to cool and cool. After 6-8 hours you will have a wonderful jellied meat ready.

If you wish, you can decorate it with herbs, pieces of carrots or even peas, but it will already look like aspic. In any case, it turns out incredibly tasty, and most importantly cheap.

How to cook jellied pork legs and knuckles - a simple recipe step by step

Perhaps the only drawback of this option is that the dish will take a long time to prepare. However, your participation here will require a minimum. But when everything is ready, you will receive a tender, tasty and incredibly satisfying jellied meat that all your family, guests, and relatives will definitely like.

What you will need:

Pork legs – 2 pcs.
800 g pork shank.
The bulb is large.
The carrot is medium.
10 black peppercorns.
Celery or parsley root.
Salt - a tablespoon.

Rinse the meat products thoroughly, leave them in water for 3 hours to soak, then rinse them again, and you can start cooking.

How to cook

Place the prepared products in a large saucepan, add water so that it covers all the meat and still rises by 3–5 cm.

Place the pan on the stove and cook after boiling over low heat for about 6 hours. Be sure to skim off any foam that forms.

An hour before it’s ready, add peeled carrots, onions, and roots to the broth. You don’t need to chop anything too much, just cut it into two parts.

20 minutes before the end of cooking, add black pepper to the broth.

Remove the pan from the heat and let cool slightly.

Remove the cooled meat from the bones, remove excess fat, cartilage and anything unnecessary.

Grind the meat. Place it in molds. Top with chopped boiled carrots.

Be sure to pour in the strained broth and put it in the refrigerator or take it outside in winter to harden.

This process takes about 5 hours, after which the dish can be safely served.

How to cook jellied meat correctly

For cooking, you will need those parts of beef, pork or chicken that are filled with the greatest amount of collagen. It gives regular meat broth viscosity and makes it jelly-like.

When using chicken, it is important to use home-raised poultry as it is not as meaty as store-bought chicken.

Products used must be fresh. Legs, paws, shanks and other parts are thoroughly washed and infused in water for at least an hour. Only after this can you start cooking.

The best ratio of meat to water is two to one. If the jellied meat does not harden as a result of cooking, it means there was too much water. In this case, gelatin will help correct the situation.

How to cook jellied pork feet

To prepare you will need:

kg legs;
chicken leg (for filling the jellied meat with meat);
bulb;
carrot;
three cloves of garlic;
greens, pepper, salt - to taste.

How to cook jellied pork legs step by step:

Soak your feet in water for two hours, after washing them and removing all dirt.
Place them in a container and fill with water so that its level is 6-7 cm higher than the contents, and then place the cooking container over high heat, bringing to a boil. Then reduce the heat intensity to minimum, remembering to remove the foam.
Cook for two hours without closing the lid tightly, add the ham, onion and carrot, after which you need to keep it on the fire for another hour and a half.
Next, add the spices and, after boiling for another hour, strain the broth through cheesecloth, removing the vegetables.
Place the meat part, separated from the bone mass, among dishes, pour in the broth, cool and keep in the refrigerator for up to 8 hours.

After this, the treat can be served to the table.

How to cook jellied pork knuckle

This treat is quite comparable in taste to the best creations of national cuisines from all over the world. For success, it is important to choose the right pork shin, so it is best to purchase it from trusted retail outlets or from butchers with a good reputation. The meat should be pink inside and light on the outside, and there should be no spots or signs of frostbite.

Ingredients:

2 pork knuckles;
two carrots and medium-sized onions;
bay leaf – 3-4 pieces;
black peppercorns in the amount of 7-10 pieces;
salt;
2-3 cloves of garlic.

How to cook jellied pork knuckle step by step:

Before you start cooking, rinse the shanks with water and place them in a pan to soak. This will remove excess blood and make peeling easier.
After 2 hours, clean the drumsticks with a knife, removing any scorch marks or dark spots.
Place the processed shanks in a saucepan, filling it with 2-3 cm of water, and place it on medium heat. During cooking, do not forget to remove the foam.
After boiling, reduce the heat to low and cook until done.
An hour before readiness, you need to add an onion, carrots cut into large pieces, and after half an hour - spices such as pepper and bay leaf.
Before turning off the gas under the pan, check the salinity. After cooking, the broth is filtered into prepared containers through several layers of gauze. Excess fat should be removed. Disassemble the drumstick into parts and place in containers for jellied meat. When they have cooled, put them in the refrigerator for 5-6 hours.

How to cook jellied pork legs with beef and chicken

2 pork legs;
beef leg;
pure pork skin - 300 grams;
chicken legs - 300 grams;
head of garlic;
two onions;
bay leaf - a couple of pieces;
allspice peas - 5-10 peas;
small carrots - 3-5 pieces.

How to prepare tasty pork jelly:

Here we have all the components listed in the ingredients.

Soak the beef leg, pork legs and skin in water for a couple of hours.

Place all the meat ingredients in a pan, wait for the water to boil, then drain the first water along with the foam. This way our future broth will be clean and beautiful. Fill it with water again, put it on the stove, remove the foam that appears, remove it with a slotted spoon.

Peel the garlic cloves.

We clean and cut the onions, you can leave the whole heads and throw them into the broth, this is optional.

After the broth boils, add bay leaf, pepper, onion and a few cloves of garlic.

Cook the broth for about 5 hours over low heat, the level of broth in the pan will drop, and the broth itself will look rich in appearance.

We clean and add whole carrots to the broth for color and taste.

Now we begin to salt the jellied meat. For a volume of 3-4 liters, 1 tablespoon of salt is enough. It is very important not to over-salt; we can add salt to the dish at the end of cooking if necessary. Cook the broth again for an hour and a half.

10.

Using a slotted spoon, remove the carrots and remove the meat and bones onto a separate plate.

11.

We place the ingredients in different plates to make it easier to separate them.

12.

We separate the meat from bones and films. We are interested in clean meat; it can be separated with a fork.

13.

While the broth is warm, pass it through a sieve to once again filter out what is unnecessary.

14.

Finely chop the prepared and peeled garlic; it’s important that we don’t crush it, just cut it. Add to meat.

15.

Place the meat in molds where the future jellied meat will harden.

16.

We cut the carrots, add them to the meat, and you can garnish with chopped herbs to taste.

17.

Fill with broth. If the broth has already cooled down, you can preheat it. If you want the meat not to remain at the bottom of the containers, the broth needs to be stirred periodically while it hardens. Place in the refrigerator until completely frozen.

How to cook chicken jellied meat

You will need the same composition as for jellied pork knuckle, only the pork is replaced with two kilograms of chicken legs, wings and necks, and supplemented with a celery stalk. Vegetables are also cut into large pieces and added 60 minutes before. before cooking. The only difference is that chicken takes significantly less time. The finished dish goes well with spicy sauces.

How to cook beef jellied meat

The ideal choice here would be beef shoulder or leg. There must be bones and pulp in the pan. If one of the components is missing, the dish will either not be filling enough or will not be able to freeze properly. Cooking takes a lot of time. In order for the resulting liquid to retain its transparent structure, you need to soak its base in water for 30-60 minutes and remove the fat. You will need:

a kilogram of beef meat and bones;
4.5 liters of water;
200 gr. carrots for broth and the same amount for decoration;
100 gr. onions;
3 branches each of parsley, celery, dill;
spices – allspice and black peppercorns (4-5 pcs.), bay leaves (2-3 pcs.) and salt according to your own taste.

How to cook beef jellied meat step by step:

Pre-wash the meat base by placing it in a cooking container and covering it with cold water.
After 30 minutes, replace the water and remove fat and film from the meat.
Add washed greens, carrots cut into large pieces into the container with the meat and fill with purified water so that it completely covers the contents.
Place over medium heat, bring to a boil, then simmer over low heat until cooked through, skimming off any foam as you go. In 30 min. Before cooking, place peeled onions and spices into the broth.
The final stage will be removing meat, bones, vegetables and herbs from the broth.
Pour the broth through cheesecloth into a clean saucepan, leaving it on low heat for 30 minutes. As soon as the meat and vegetables have cooled, divide them into small parts, place them in prepared forms, add decorations in the form of rings of eggs and carrots on top, and pour in the broth. As soon as it cools down, place the containers in the refrigerator.

Cooking jellied meat from pork legs and turkey legs

To get a rich broth, pork legs are ideal. But if you want tender meat, then you can safely add turkey drumstick jellied meat. Unusual? Yes. But believe me, it's incredibly delicious.

What you will need:

1 kg pork feet.
1 kg turkey legs.
4 onions.
3 carrots.
5 cloves of garlic.
A bunch of green onions.
A bunch of parsley.
4 bay leaves.
8 black peppercorns.
A tablespoon of salt.

As in previous recipes, thoroughly rinse and peel the pork legs, and only then begin to boil them.

How to cook

Place all the meat in a large saucepan.

Add peeled carrots (not chopped), whole onions, only peeled, pour in 4 liters of cold water.

Bring to a boil, skim off the foam, simmer over low heat for 2 hours.

Add the vegetables and cook the meat itself for another 6 hours.

An hour before it’s ready, add spices – bay leaf, pepper, salt.

Place on the kitchen counter and cool.

Separate the meat from the bones, remove all excess, chop and arrange in molds.

Place chopped onion, finely chopped garlic, carrots cut into slices, and chopped herbs on top.

Pour the strained broth over everything.

When everything has cooled to room temperature, put it in the refrigerator to harden. This process will last at least half a day.

How to cook pork jellied meat without gelatin in a slow cooker

Every day more and more devices appear on the household appliances market that make our lives easier. For example, a multicooker is simply a miracle of technology, on which you can cook whatever you want and even bake.

Jellied meat in this case is no exception. It’s very easy to cook using this technique, and also quick if you have a multicooker-pressure cooker. Just imagine, the cooking time ends up taking only 2 hours. In the recipe we will use a pressure cooker, but we will also touch on the topic of cooking in a conventional appliance, or more precisely in what mode to do everything.

What is needed for cooking, provided that we have a 6-liter multicooker:

Pork legs – 3 pcs.
Chicken breast – 1 pc.
Chicken thighs – 3 pcs.
Pork meat – 300 g
Onion – 1 head
Carrots – 2 pcs.
Garlic – 5-6 cloves
Bay leaf – 2 pcs.
Black and allspice peas – 10 and 5 peas
Salt – 2.5 tbsp. l.

Preparation:

1. Leave the meat to soak overnight to remove all the blood. But if you don’t have time to wait that long, then soak it in cool water for at least 2 hours.

We carefully clean and rinse the pork legs, and also divide them into parts so that they fit well in the multicooker bowl.

2. Place all the meat in a container. Next, immediately add a whole onion, maybe even with the rest of the husk for color, carrots, bay leaves, peppers and salt. Fill everything with water, barely adding up to the sides of the bowl. Cover the device with a lid and cook in the “Extinguishing” mode for 2 hours.

In the case of a conventional multi-cooker, then set the same mode for 4 hours if it contains chicken, or 7 hours if the meat component is beef.

3. After the timer has expired, transfer the meat to a separate bowl and remove it from the bones. We make sure to strain the broth through a sieve, and then set it to cool.

4. Well, it's time to pour our jellied meat. At the bottom of the vessel we place grated or squeezed garlic, slices of carrots, which were also boiled, and of course, chopped meat. Next, just fill everything with broth. You can also decorate the jelly with parsley sprigs or other herbs.

We put the dish in the refrigerator to harden, but only after it has completely cooled to room temperature.

Ready! All that remains is to bring everything to the table. Notice how little time we spent, but we got an incredibly tasty dish.

Recipe for jellied pork legs with beef - the most delicious recipe

This jellied meat has a special taste that is simply impossible to confuse with other options. Tender, transparent, nutritious and ideal for holiday drinks - this is the kind of snack you can prepare using this recipe.

What you will need:

A pair of pig's feet.
500 g beef.
The bulb is large.
The carrot is medium.
Garlic – 1 head.
3 bay leaves.
Parsley root.
A pinch of ground black pepper.
Salt - a tablespoon.

Yes, the dish takes quite a long time to cook, but all this happens without your participation. Therefore, we can say that every novice housewife can prepare jellied meat. The main thing is desire and adherence to the recipe.

How to cook

Rinse the pork thoroughly, soak in water for 3 hours, chop into smaller pieces. Place in a saucepan, add water.

Add the beef here, put it on the stove, and let it boil. Use a slotted spoon to remove all the foam, then cover with a lid, reduce heat and cook for 4 hours.

Peel the onion, peel the carrots, place in a saucepan. Add celery root and bay leaf here. Season with pepper and salt to taste.

After this, cook for a couple of hours.

Transfer to the table and let cool. Then add peeled, pressed garlic to the broth.

Remove the meat, remove bones, excess fat, veins and other unnecessary items. Finely chop or even mince.

Place in bowls, garnish with chopped boiled carrots, and pour in strained broth.

Leave to cool in the refrigerator overnight.

Cooking jellied meat at home from pork and beef

In addition to pork, you can make delicious jellied meat with beef. The dish turns out no worse than the previous ones.

There are no complicated ingredients here. It is enough to prepare:

pork legs – 1.3 kg;
beef – 500 g;
onions and carrots - 1 large piece each;
bay leaf – 3 pcs.;
ground pepper and peas, salt and herbs - to taste;
garlic – 2 cloves.

Cooking time – 12 hours.

Shall we begin?

1. Treat the legs. Rinse well, scrape with a knife and leave to soak overnight.

2. The next day, rinse again. Transfer to a saucepan.

3. Fill so that the contents are submerged by about one centimeter. Place on the stove and wait until it boils.

4. Foam will appear on the surface before boiling. Remove dirt with a spoon. Due to this, the aspic will become transparent.

5. Set the fire to minimum. Close the saucepan with a lid and leave for 5 hours.

6. Time has passed. It's time to add the vegetables, peppers and bay leaves. We don't touch the garlic. Stir a little, then add salt to taste. Cover with a lid and leave for an hour.

7. After complete heat treatment, set the boiled carrots aside.

8. Do the same with meat. It is necessary that the food cools down.

9. At this time, it is worth straining the liquid through a fine sieve. This will get rid of any debris that was created during the cooking and pepper process. Then pour the broth back into the saucepan and set aside.

10. Pork and beef have cooled, can be separated from the bone and finely chopped.

11. During this time, fat was released on the surface of the broth. Scoop off any excess with a spoon.

12. Place the main part of the pulp in a saucepan with liquid. Leave a little for decoration. Stir and bring to a boil. Then immediately remove from the stove.

13. If desired, you can add salt and pepper.

Let's move on to the decor.

14. Peel the garlic cloves and pass through a fine grater and press.

15. Cut the boiled carrots into not too thin slices.

16. Cut out beautiful patterns and place them on the bottom of the mold for future aspic. Also add parsley and other herbs.

17. Place some meat on top of the pattern to prevent it from falling apart later.

18. Add garlic to the pan and stir. Add the required portion of aspic.

19. Place in the refrigerator until completely thickened.

The appetizer is ready. You can put the bowl in warm water for a couple of minutes, then take it out and beautifully serve the deliciousness.

Jellied pork legs with chicken - the simplest step-by-step recipe

Jellied meat is a dish that is very easy to prepare. And so that the hardening process does not seem so long, it is best to leave the bowls with the finished product in the refrigerator overnight. And in the morning you can safely try what you got.

What you will need:

4 pork legs.
1 whole chicken, gutted.
2 onions.
2 carrots.
5-7 cloves of garlic.
3-4 bay leaves.
celery root.
Salt - a tablespoon.
Allspice to taste.

Before cooking, the meat must be thoroughly washed and kept in water for about 3 hours. Only after this should you start boiling.

How to cook

Divide the chicken into pieces. Chop the pork. Place the meat in a large saucepan and add water until it is completely covered with liquid.

Place on the stove, bring to a boil, skim off the foam, and simmer over low heat for 4 hours.

Peel the vegetables, place in a saucepan without cutting, add celery root, salt and add spices.

Let it boil well again. After this, cook for another 2 hours over low heat.

Place the pan on the table and let cool slightly.

Separate the meat from the bones, remove all excess. Grind.

Mix with garlic passed through a press. Divide into bowls.

Add carrot pieces on top, pour in strained broth. Cool to room temperature, and then put in the refrigerator until completely set.

How to cook delicious jellied pork meat according to a step-by-step recipe with photos

5 servings

5 o'clock

174 kcal

5/5 (2)

Jellied meat, jelly or cold – these words are used to describe an incredibly tasty and festive dish. It is festive because it is most often prepared for some special occasion or celebration. Well, what Christmas can you imagine without this dish?

The classic recipe for jellied meat assumes that the broth is made from pork or a mixture of pork and beef. I want to tell you my recipe for making homemade pork jellied meat. Let's get started right away, and along the way I'll share with you the secret of how to cook transparent pork jellied meat.

Kitchen utensils and appliances: 3 or 5 liter saucepan, cutting board, knife, 5 ramekins or 1 large one, spoon.

Ingredients

Meat (shoulder)	800 g
Pork feet	2 pcs.
Carrot	1 PC.
Onion	3 pcs.
Garlic	1 clove
Celery stalk	1 PC.
Bay leaf	1-2 pcs.
Salt	taste
Drinking water	for cooking
Pepper	3-5 peas

Let's start the cooking process

Wash 800 g of meat and 2 pork legs well in running water. This process should be given special attention, since it plays an important role in the final result.
Place the meat in a saucepan, add cold water so that it covers all the meat and place on the fire.
Meanwhile, peel 3 onions and 1 carrot. Wash in running water and peel 1 stalk of celery.
As soon as the meat has boiled and foam has formed, remove it from the heat and drain the water.
Rinse the meat and the pan in water to remove any remaining foam.
Put the meat back into the pan, fill it with cold water and add peeled onions, carrots, and a stalk of celery. At this stage we also add 1-2 bay leaves, 3-5 peas of allspice.
Cover the pan with a lid and bring to a boil, but do not allow the broth to boil too much. As soon as it boils, reduce the heat to minimum and leave to simmer for 4-5 hours.
You can salt the future jellied meat an hour after boiling or just before turning it off. Add 1 clove of garlic, crushed to a puree, into the pan a few minutes before turning off.
Place the finished meat in a colander and let it drain.
And filter the broth through a sieve or cheesecloth into another container.
Put it on the stove again, bring it to a boil and turn it off.
As soon as the meat has drained and cooled a little to a comfortable temperature, we put it to work. Chop the shoulder blade as finely as possible.
Cut the boiled carrots into thin rings or cut out any shape as desired.
Place 1 slice in each mold.
Place the chopped meat into molds and fill everything with strained broth.
Place the molds in the refrigerator until completely frozen.
When we see that the jellied meat has frozen, we go around the sides with a spatula or knife.
Turn the mold over and place the jellied meat on a serving plate. Everything is ready, you can decorate and serve!

How to decorate and what to serve with

Since we thought through the decoration of our dish in advance, it already looks very festive and appetizing. The only additional decoration may be greenery.

The finished dish turns out to be very satisfying, so serve it as a separate dish with bread or pita bread. Well, of course, it is traditional to serve this dish with grated horseradish or mustard. You can also serve any other sauce your family loves. In addition, this dish will go well with chopped fresh or canned vegetables, as well as with a vegetable salad. But, for example, my husband really likes this dish with mashed potatoes. Therefore, you can choose which option you like best and serve it separately or with any side dish you like.

Video recipe for making jellied pork

If you still have a question about how and how long to cook pork jellied meat in a pan, watch the short step-by-step cooking recipe in the video.

Basic truths

To clean the legs from stains, it is most convenient to use a stiff brush.
To prepare jellied meat, you can use not only a spatula, but also any other low-fat part, for example, a ham.
You can do as you please with the prepared pork feet. Alternatively, meat and skin taken from the bone can be added to jellied meat, cooked into shanks, or simply thrown away.
Instead of carrots, you can put green peas, olives, lemon or herbs on the bottom of each mold.
The main condition for transparent jellied meat is that the broth should under no circumstances boil , it should simmer on the fire all the time.
Many people like to remove the foam with a spoon after boiling water as it forms, but personally I prefer the option of changing the water.
It is not necessary to pour cold food into portioned molds; you can use one large one or a container. In this case, before serving, cut the dish into squares or diamonds and place on a serving plate.
Pour as much broth into the molds as you like. If you want the dish to have more meat, add 1 ladle of broth, or 2-3 ladlefuls, if, on the contrary, you like a lot of gravy.
When preparing jellied meat, you can use other seasonings that you like. For example, an excellent addition to meat would be cloves, an umbrella of dill , you can also add not only allspice, but also ground pepper. The main thing is, before turning it off, taste the broth and add those spices that you are missing.

Other cooking options

You can prepare jellied meat in different ways and use different ingredients. If your family doesn't like pork, make cold chicken. In order for our broth to freeze well, we used pork legs in the preparation; if you haven’t found them or don’t want to use them, make jellied meat with gelatin.

Despite the fact that our dish turned out incredibly tasty, it is the most high-calorie of all possible cooking options. If you are watching your figure and counting calories, you better prepare beef jellied meat.

Preparing jellied meat is a rather labor-intensive and time-consuming process only because it needs to be simmered over a fire for a long time. But in the modern world, we can delegate this task to our assistants - a multicooker or pressure cooker. Therefore, if you have such helpers on hand, cook the cold one in a pressure cooker.

I am sure that you will never regret the time spent once you try the result of your work . I wish you patience and creative inspiration in preparing this truly festive dish. Bon appetit!

Cooking jellied pork legs in a slow cooker

A multicooker is a very convenient, easy-to-use kitchen appliance. You can not only cook soups and bake biscuits in it, but also prepare delicious, aromatic, healthy jellied meat. Don't know how? In this recipe I will reveal the secrets.

What you will need:

2 pork legs.
500 g pork pulp.
2 onions.
Carrot.
Head of garlic.
6-8 peas of allspice.
4 bay leaves.
fresh dill greens.
Salt - a tablespoon.
Ground black pepper - to taste.

Before cooking, the meat should be soaked for several hours. In this case, be sure to change the water. Then peel well and chop into small pieces. Do the same with the pulp.

Video on how to make jellied pork head and legs at home with your own hands

In the past, pigs' heads were often sold. We bought them and made homemade sausage and jellied meat from them. There is a lot of meat in the head; many people are wrong to think that there is nothing to eat in it. When you take apart a pig's head, you're simply amazed at how much there is there. And by adding pork hooves, we also get the necessary gelling substances. And therefore, there is no need to add gelatin to this composition of components.

Needless to say, the dish cooked from these parts of pork turns out delicious and contains a lot of meat. The only thing is, when you cook the meat, you need to cut off all the fat from the head, there’s a lot of it there. Well, so that you don’t get bored reading at all, let me offer you a video clip to watch.

By and large, the recipe is not much different from others, although small differences are noticeable. After all, every housewife has her own little secrets. They are here too. Knowing them, everything will always turn out delicious.

I hope that today’s article will not only reveal many secrets, but also give answers to all questions about cooking.

Prepare this dish on weekdays and holidays. It seems to me that it will be 100% suitable for the New Year. After all, while the meat is cooking, you can safely prepare other dishes. And the dish itself is not only tasty, but also healthy, and is always eaten with pleasure!

That's all for me today. Be sure to choose the best cooking option for yourself and go cook. Although I’ll say right away that all the recipes are proven and very tasty.

Bon appetit everyone!

Author of the publication

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