Jelly - Jellied meat made from knuckle and pork feet

Name: Jelly - Jellied meat made from knuckle and pork feet
Total time: 8 h
Yield: 12
Ingredients: 1200 g Pork knuckle; 1.3 kg Pork feet; 20 g Bulb onions; 20 g Celery root; 3 Bay leaf; 30 g Carrot; to taste Peppercorns; to taste Salt; to taste Garlic; 2 L Water

An excellent holiday appetizer - jellied shanks and legs. Jellied meat from pork legs and shanks is very easy to prepare - just purchase the necessary parts of the pork carcass and put them to boil. You can be free for the next 3-4 hours, because... Cooking jellied meat does not require any further intervention. Then the jellied meat remains to be disassembled, the meat is twisted and poured into plates. That's all! Jellied meat is usually served with mustard, horseradish, hot sauces, pickles and marinades.

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3926

Bella Phillips

Author of the recipe

Jelly - Jellied meat made from knuckle and pork feet

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Ingredients

Servings: 12

1200g

1.3kg

20g

20g

3

30g

to taste

to taste

to taste

2L

Step-by-step preparation

Cooking time: 8 hr

STEP 1
Take the products from the list. Rinse the legs and shanks well and scrape them with a knife - I got them from the supermarket, so there’s practically no fuss. Ask your husband to cut the long bones. Pour water over meat products and bring to a boil.
STEP 2
Add an onion, a piece of carrot, celery, and green stems. Cook covered at low simmer for 3 hours. Then add salt to taste, add bay leaf and peppercorns, cook for about another hour.
STEP 3
Then turn off the stove and let the jellied meat stand for an hour. Remove meat from broth and discard roots.
STEP 4
Carefully remove the meat from the bones with your hands, wearing gloves.
STEP 5
Some of the pulp can simply be divided into fibers and placed in jellied meat.
STEP 6
Process the rest of the meat with skin using a food processor or meat grinder. This is exactly what will allow our jellied meat to be strong.
STEP 7
Place the meat in bowls or jellied molds.
STEP 8
Add grated garlic to taste.
STEP 9
Pour in the broth, stir gently until the meat is evenly distributed in the broth. Refrigerate until completely cool.
STEP 10
If your jellied meat suddenly freezes (on the balcony, for example), when it thaws it will become liquid - you need to bring it to a boil again and cool it, it will return to its consistency.

Comments on the recipe

ELENA1961

08.10.2023

4.7

This time the store sold skinned shanks, I was worried that the jellied meat would not harden well, but the legs did their job, everything turned out just fine. The broth turned out to be quite light, I liked how the taste of the usual dish changed quite a bit due to the addition of celery root; by the way, I added more of it than indicated in the layout. Thanks for the recipe, naniki.