Jellied pork legs and knuckles

Step-by-step preparation

Cooking time: 16 hr

1. STEP 1

   

   How to cook jellied pork legs and knuckles? Prepare all the necessary ingredients for the jellied meat. Choose legs that are light, not weathered, with clean hooves, so that you don’t scrape or scorch them later. Choose a knuckle that is meaty and not very fatty. Then the jellied meat will turn out more transparent.

2. STEP 2

   

   To ensure that the jellied meat is transparent in the future, place the processed, clean legs and shanks in a deep saucepan and fill with cold water. Leave for 5-6 hours, during which time the blood will pass into the water, then drain it. Pour in clean water, put on low heat and cook, skimming off the foam, for 3 hours. Never cover the pan with a lid or turn up the heat.

3. STEP 3

   

   The shank and legs should be cooked at a low simmer and without a lid, then the broth will be clear. After 3 hours, add the washed onion, without removing the peel, bay leaf, peeled and chopped carrots. Salt everything a little, add black peppercorns and cook for another hour.

4. STEP 4

   

   Remove the legs and shanks and disassemble them, removing bones and skin, and chop finely. Strain the broth and remove fat from the surface. This can be done using paper napkins, rubbing over the surface. Or freeze the broth a little so that the top fat freezes and can be removed. Add chopped garlic, salt to taste and mix with meat. Pour the jellied meat into cups and place in a cool place until it hardens.

5. STEP 5

   

   If you make jellied meat for the holiday table, you will have to tinker a little, but it will be worth it. Take disposable salad bowls and to make decorations on the surface, pour a little broth on the bottom. Place in a cool place and let it harden.

6. STEP 6

   

   Put down the decorations. It could be greens, carrots, eggs or berries. I decorated the top with parsley leaves and cranberries. Pour in a little more broth and refrigerate. The broth should harden and fix the decorations, then nothing will float up and the design will not be disturbed.

7. STEP 7

   

   After this, mix the broth with meat, chopped garlic and fill the molds to the very top. Place in a cool place to allow the jellied meat to harden. Remove the jellied meat from the molds and serve. In order to remove the jellied meat, you can lower the mold into hot water for a few seconds. Then the edge will melt a little and the jellied meat will come out without difficulty. Or you can pull the edge of the mold away from the jellied meat in a circle, letting air in, and the jellied meat will also come out perfectly.

8. STEP 8

   

   Bon appetit.

Comments on the recipe

GeRa

18.08.2023

5

Nice successful recipe. Thanks to the author! To make it less fatty, I cook jellied meat from pork feet and beef. For those interested, check out the recipe!

Natalia M

18.08.2023

4.5

Recently, my husband bought a whole pork leg and after cutting it, it was decided to make jellied meat from pork legs and knuckles. Moreover, there were three more legs in the freezer. I haven’t cooked jellied meat for a long time, but I remember that my mother cooked it for six hours. It took me a total of five hours, after which the meat easily came off the bone and turned almost into stew) As the author recommends, I cooked it over the lowest heat so that the process was barely noticeable. I still peeled the onion; I don’t really like the taste of the peel. Added carrots, onions, bay leaves and allspice halfway through cooking. And I passed the garlic through a press and added it to the strained warm broth. I ended up with five medium containers. The jellied meat stabilized overnight, and in the morning we already tried this magnificent tasty and healthy snack. The jellied meat froze well and became quite dense. My daughter and I ate it for dinner with salad. It's very tasty and filling!

ELENA1961

18.08.2023

4.6

The jellied meat for the New Year's table turned out delicious, the guests rated it a five plus, as I understand it, because... everyone asked for more. This is the last piece that remains, so the beautiful pattern of a sprig of parsley and a carrot flower is not visible. Thanks to the author for the recipe.