The weather is already cold outside, and this is the best time to prepare jellied meat. And regardless of the chosen meat, this is an indispensable dish on the tables of most families in our country. I have already written about beef jelly, as well as chicken, the recipes for which you can read by clicking on the links. But today we will talk about this amazing dish, but from pork knuckle.
This is essentially a pork ham, which contains a lot of meat and a lot of gelling agent. And it makes a very rich, satisfying and tasty jellied meat. And this is exactly what we need to surprise and delight our guests!
Be sure to soak the meat for 2-3 hours before preparing the aspic. The blood will drain out of it and the broth will be clearer. Better yet, change the water several times during soaking.
There are quite a lot of cooking recipes. Pork is combined with beef, chicken, etc. We will try to consider the most correct and delicious options for preparing jellied meat, which you should definitely try in the coming holidays!
Jellied pork knuckle without gelatin
To prepare jellied meat only from pork knuckle, it is best to use the hind shank. Then we will not need any legs or other products in order for our dish to freeze well.
If for some reason the jelly does not freeze, then this is only due to the fact that initially there was too much water for the broth. Therefore, to prevent this from happening, it is better to have less broth, but the dish will be a great success.
We will need:
- pork knuckle - 1 pc.;
- salt;
- bay leaf - 3 pcs.;
- peppercorns;
- carrots - 1 pc.;
- onions - 1 pc.;
- garlic to taste.
Preparation:
1. Wash the shank thoroughly and place it in a pan with cold water. Let it boil on maximum heat.
There shouldn't be too much water. You should not add it during the cooking process, otherwise the jellied meat simply will not harden.
2. As soon as the water begins to boil, reduce the heat to low so that there are no gurgling bubbles on the surface. Remove the resulting foam and continue cooking for 5 hours without covering the pan with a lid. Cook the broth without a lid to allow excess liquid to evaporate. But if you initially poured a lot of water, then you can cover the pan with a lid.
Turn the meat periodically to ensure it cooks evenly.
3. After 5 hours, put the peeled carrots and onions into the pan, as well as bay leaves, salt and peppercorns. Cook for another 1 hour.
4. Take everything out of the pan. Discard the vegetables, peppercorns and bay leaves. Separate the meat from the bone. During the cooking process, it easily moves away from the meat. Grind the pulp.
5. Strain the broth. If you do not want a white layer of fat on the surface of the dish, you can proceed as follows. Or blot the surface of the broth with paper napkins several times.
Or let the broth harden, remove the white coating, then heat it up again and pour it into the molds with the meat.
Well, and, of course, this fat can be scraped off with a spoon directly from the jellied meat itself before serving.
6. If you are decorating the dish, place figures of carrots, herbs and slices of garlic on the bottom of the dish.
7. Lay out the chopped meat, and again our decorative elements on top of it.
If you do not want to decorate the jellied meat, then it is still better to use garlic.
8. Fill everything with broth and leave at room temperature until cool. After which we transfer it to the refrigerator.
Serve this delicious jellied meat with mustard or horseradish.
Step-by-step recipe for jellied legs and shanks with garlic
This dish is not just tasty, but incredibly healthy. This food has an amazing effect on your joints. Of course, it will not cure arthrosis, but it will improve the condition of the joints. The secret is that pork feet are rich in collagen. Therefore, cook more often
