Muzhuzhi in Georgian style from pork legs

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   Wash and clean pork feet

2. STEP 2

   

   Soak for several hours, or better yet overnight.

3. STEP 3

   

   In the morning, wash the legs again, clean them if necessary.

4. STEP 4

   

   Fill with water so that it is 2-3 cm higher. Put on the fire, bring to a boil, and then remove the foam, reduce the heat and cook on the lowest heat for 2 hours, try so that the water does not actively boil, and the legs seem to languished

5. STEP 5

   

   After 2 hours, add onion, salt, bay leaf, black and allspice peas

6. STEP 6

   

   Cook for another 1 hour

7. STEP 7

   

   Then we take out the legs, measure out the wine vinegar and peel the garlic

8. STEP 8

   

   We remove the seeds from the legs and cut them arbitrarily; the Georgians are not cut into small pieces. At this stage it would be nice to add chopped cilantro - but in winter there was no cilantro. But it turned out very tasty too

9. STEP 9

   

   Take 3-4 ladles of the resulting broth (you can do whatever you want with the remaining broth).

10. STEP 10

    

    Squeeze the garlic through a press and add wine vinegar; people who have problems with the gastrointestinal tract should certainly not get carried away with vinegar. Let me go a little off topic - when I was looking for a muzhuzhi recipe, it basically said 3 cups of vinegar for 10 pork legs - I thought, “That’s a lot,” and chose the recipe that I present to you. But when I tried the finished dish, it turned out that more vinegar could have been used, so it’s up to you to decide!

11. STEP 11

    

    Pour the resulting marinade over the legs and place them in a cool place to harden.

12. STEP 12

    

    In the morning our snack is ready! Cut into portions

13. STEP 13

    

    Place on a plate. We eat it with adjika and lavash. Bon appetit!

Comments on the recipe

Natalia M

13.08.2023

4.9

In winter, I often cook jellied meat. I wanted to somehow diversify this healthy snack. The recipe for Georgian-style muzhuzhi made from pork legs helped me with this. I wanted more meat in this dish, so I added a small shank. I left the whole thing to soak in cold water overnight. I poured water so that it covered the legs. I added a piece of carrot to the onion and spices. In total, the legs were cooked for 4 hours until the shank began to fall apart. Made the boiling very low. I have white wine vinegar, I took it in smaller quantities, focusing on my taste. Already when disassembling the legs, the arms were stuck together. Muzhuzhi froze at room temperature! After cooling, I cut the appetizer into pieces, it is very easy to do. The taste is interesting with obvious sourness. The aroma and pungency of fresh garlic successfully emphasizes the unusual taste of muzhuzhi! This dish reminded me of my mother's aspic. She always made him just as firm.

olgay198108

13.08.2023

4.6

Interesting recipe) I’m taking it to kk) I’ve never seen such a variation before) Thank you, Nasten, for the idea))

Tatiana

13.08.2023

4.5

I’ve already learned to cook a little, but I’ve already learned very well how to unmistakably recognize that such interesting and unusual recipes are YOURS! Thank you - I'll take it to K/K.

Natusik

13.08.2023

4.9

Nastya, this is a very tasty thing! Great recipe!

Ira

13.08.2023

4.5

Jellied meat is not jellied meat, saltison is not that... Something similar, but definitely not the same. Super appetizer, I’ll definitely make it. Thanks for the recipe!

Elka

13.08.2023

4.7

Tell me, do you need to cover the pan with a lid when cooking?