Jellied pork knuckle and chicken

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   The shank must first be soaked in cold water for 6 hours. Wash the meat.

2. STEP 2

   

   Place the meat in a saucepan and cover with water. Place on the fire and bring to a boil.

3. STEP 3

   

   When the meat has released all the protein, drain the first broth, wash the pan and meat. Fill with clean water again and put on fire.

4. STEP 4

   

   Bring to a low boil.

5. STEP 5

   

   Reduce heat and simmer with gentle bubbling for 5-6 hours.

6. STEP 6

   

   After 4 hours, add a whole onion (you don’t need to peel it) and a carrot (you need to peel it) into the broth. 10 minutes before the end of cooking, add salt and bay leaf.

7. STEP 7

   

   Turn off the heat and let the broth cool slightly.

8. STEP 8

   

   Strain the broth, remove the meat from the bones and disassemble into fibers. Place the meat in bowls, pour in the broth and let cool. Transfer to a cold place and let set.

9. STEP 9

   

   In order to make a pig from jellied meat, you need to pour the jellied meat (put the meat and fill it with broth) into a bottle and let it harden.

10. STEP 10

    

    Then carefully cut the bottle, take out the jellied meat, make a tail, ears and a penny from sausage or ham, eyes and nostrils from cloves.