How to cook jellied pork legs? 7 homemade recipes without gelatin

There are few people who don't like jellied meat. Especially if it has a rich taste, pleasant color and aroma. Some people like their appetizer to have more garlic, while others don’t even want to see it. In this case, you can do as you wish.

It is not customary to add gelatin to jellied meat; it becomes thick without it. During the cooking process, a sufficient amount of substances are released from the legs, which will gel the broth. This is the main difference from aspic, where gelatin (or agar-agar) is necessarily used.

In order for the mass to freeze well, you need to cook parts of the carcass where there is a lot of collagen: legs with hooves, ears, tails, joints. Naturally, you can add pure meat, but not too much, otherwise the concentration of the broth will decrease.

After the recipes, I wrote 6 main points that you need to adhere to in order to get tasty and transparent jellied meat. Happy reading everyone!

The simplest jellied pork legs in a saucepan at home

I’ll start, perhaps, with the most budget-friendly option to cook jellied meat. You don't need expensive meat here, just pork feet. Despite this, it turns out delicious, the broth will be rich and harden well.

If you wish, you can also add a beef leg or knuckle.

You will need:

• pork legs with hooves - 2 kg
• onion - 1 pc.
• carrots - 1 pc.
• black peppercorns - 8-10 pcs.
• garlic - 5-6 cloves
• bay leaf - 4 pcs.
• greens, salt - to taste

Cooking method:

1. Let's start with the fact that the legs are the dirtiest part of the animal's body. And in order to start cooking from them, you need to take responsibility for cleaning. So make sure to soak them in cold water for at least 2 hours first. You can leave it overnight.

//www.youtube.com/watch?v=yqVs_7lU-OM

If necessary (lots of stubble), singe your feet on the gas by removing the burner lid.

2.When the meat has stood in the water, use a knife to scrape the skin very well, removing all dirt. You can use a metal sponge to wash dishes. Rinse the legs (pork legs, of course) with running water and place them in a saucepan.

3. Fill with cold water so that it covers the pork by about 6 cm. Take a large saucepan, about 7 liters.

4.Place the workpiece over high heat and wait until it boils. To get a transparent jellied meat, it is very important to remove all the foam in time.

When the broth begins to boil, reduce the heat to minimum. This is important if you want to have a transparent snack.

5.Simmer on low heat for 4 hours. This time can be devoted to other matters, since the meat is cooked without your participation. The main thing is to monitor it at the beginning, remove all the foam and control the heating.

6.After 4 hours, add one whole carrot (peeled) and an onion, cut in half, into the broth (you can leave it in the husk, which will give a golden hue). Cook for another 3 hours on low heat.

For a stronger vegetable aroma, you can burn the vegetables on both sides in a dry, hot frying pan.

7.20 minutes before the end of cooking, you need to add spices: black peppercorns, bay leaf and garlic, passed through a press, salt. Do not add water during cooking; this will reduce the concentration of natural gelatin.

8. Turn off the heat and use a slotted spoon to remove all the meat and vegetables from the broth. During such a long cooking, the pulp will separate very well from the bones. Let the future jellied meat cool slightly.

9. Sort out all the meat; bones and skin will go to waste. Chop the pulp and distribute into the selected molds. Sprinkle ground pepper on top. You can take small containers or bowls.

10.Pour the broth over the meat. Be sure to strain it through a sieve lined with gauze or a piece of cloth so that the jelly is as clean and transparent as possible. Don't forget to taste the broth for salt before pouring it.

11. Decorate the top with parsley or dill leaves as desired. Also cut fresh carrots into thin slices or cut out flowers from them. Cover the containers with lids or film and place in the refrigerator or on the balcony to harden for several hours (overnight).

12.The next day, the jellied pork legs will be 100% ready, it will harden well and you can eat it. Scrape off the fat that hardens on top with a spoon if you don't like it.

You can then fry something with this lard.

13.You can serve directly in the molds in which you made them. Or turn the appetizer onto a plate, removing it from the dish. It is also good to cut into small portions so that it is convenient for guests or family to take. Even though there is not enough meat here, it turns out delicious.

Method for preparing jellied pork knuckle

If necessary, singe the pork leg over the gas. This is necessary when there are bristles on the skin. If the skin is smooth, without stubble, just wash it well and scrape it a little with a sharp knife.

Preparing the pork leg

Collect herbs and seasonings for the broth. During the cooking of the khorodets, they will be completely boiled, but will give their taste and aroma to the broth. So, we cut the celery stalks into bars, leaving the greens too. We separate the leeks into leaves and wash them, since sand and soil often collect in the holes. Peel the garlic cloves and crush them with a knife to release the essential oil.

A bunch of fresh dill and parsley can be tied with twine, but this is not necessary; the broth for jellied meat will still have to be filtered.

Collecting herbs and seasonings for the broth

Take a deep saucepan with a tight-fitting lid. We put the pork leg in it, add all the chopped vegetables, laurel leaves, pour cold water so that it completely covers the shank.

Add salt, 2 teaspoons is enough. You don’t need to add a lot of salt; the broth for jellied meat can be added to taste before pouring it into plates.

Place all ingredients in a saucepan and add water

Cook the pork jellied meat for 2 hours after boiling. About 20 minutes before the end of cooking, put the whole peeled carrots into the pan. Cool the finished pork in the broth, take out the meat and carrots, and strain the broth.

Remove meat and vegetables from the broth

Remove the meat from the bones along with the skin and fat. I choose a lean leg for this dish; the layer of fat in it is no more than half a centimeter, so I don’t have to throw anything away after cooking.

So, cut the meat, skin and a little fat into cubes.

Cut the meat into cubes

Cut the boiled carrots into cubes, finely chop a small bunch of dill, add to the meat. Mix the meat with vegetables so that all ingredients are distributed evenly. We divide the meat base into equal parts depending on the size of the plates, and place a sprig of parsley, celery and dill on top.

Cut the greens and carrots Mix the meat with vegetables Divide the meat base into equal parts

We dilute gelatin in hot broth at the rate of approximately 250 ml of broth per plate. The method for diluting gelatin is indicated on the packaging and may differ from my recommendations. Heat the broth with gelatin to 80 degrees Celsius, pour it into plates through a sieve.

Pour broth with gelatin through a sieve into plates

As soon as the pork knuckle jellied meat has cooled to room temperature, put it in the refrigerator for 7-9 hours.

Place in the refrigerator for 7-9 hours

Serve with horseradish, mustard and fresh black bread. Bon appetit!

Cooking the right pork jellied meat without gelatin

Pork jellied meat remains popular, despite its rather high calorie content - 226 kcal per 100 g. product. I offer a delicious recipe where the main characters are legs and meat. This appetizer is easy to prepare if you follow some rules.

Ingredients:

• pork feet - 1 kg
• meat (pork) - 1.2 kg
• onion - 1 pc.
• carrots - 1 pc.
• black peppercorns - 8 pcs.
• bay leaf - 4-6 pcs.
• salt - to taste
• garlic - 1 head

Cooking processes:

1. Wash the meat thoroughly, soak it for two hours in cold water, and rinse again. Fill with water to cover the pork by 1 cm. Add the onion and carrots whole. Place on the fire and bring to a boil.

2. Foam will form during the heating process. It must be constantly removed to achieve transparency of the jellied meat. If you neglect this process, the jelly will be cloudy, which does not look very nice.

3.After boiling, reduce the gas to minimum. It is important that there is no strong seething. Cook in this mode for about 6 hours. Do not add liquid, although it will evaporate.

After an hour of cooking, remove the vegetables from the broth; they will already be sufficiently boiled and will give up all their juice.

4. 15 minutes before the end of cooking, add spices: salt, pepper, bay and grated garlic. You need to add salt right now, because you can see how much liquid is left. If you add salt at the beginning, there is a risk of overdoing it, as there will be more water.

5.Remove the meat from the broth and let it cool.

6. Strain the broth through a fine sieve until it is clear as a tear.

7. Disassemble the meat into fibers using your hands or forks. It is necessary that there are no small bones left. If you don't like the appearance of pork, you can cut it into cubes.

8.Prepare the forms. Place carrot pieces, herbs and olive rings on the bottom. In principle, you can decorate in any way. At the end of the article I will write how you can do this beautifully for the holiday table.

9.Place the meat evenly over the decorations.

10.Pour the strained broth over the resulting preparations. When they have cooled, place them in the refrigerator until completely set.

11. Turn the beautiful, transparent and regular jellied meat onto a plate. It will be aromatic and tasty, and with enough meat. Don't swallow your tongues!

How to cook delicious jellied pork meat according to a step-by-step recipe with photos

5 servings

5 o'clock

174 kcal

5/5 (2)

Jellied meat, jelly or cold – these words are used to describe an incredibly tasty and festive dish. It is festive because it is most often prepared for some special occasion or celebration. Well, what Christmas can you imagine without this dish?

The classic recipe for jellied meat assumes that the broth is made from pork or a mixture of pork and beef. I want to tell you my recipe for making homemade pork jellied meat. Let's get started right away, and along the way I'll share with you the secret of how to cook transparent pork jellied meat.

Kitchen utensils and appliances: 3 or 5 liter saucepan, cutting board, knife, 5 ramekins or 1 large one, spoon.

Ingredients

Let's start the cooking process

1. Wash 800 g of meat and 2 pork legs well in running water. This process should be given special attention, since it plays an important role in the final result.

2. Place the meat in a saucepan, add cold water so that it covers all the meat and place on the fire.

3. Meanwhile, peel 3 onions and 1 carrot. Wash in running water and peel 1 stalk of celery.

4. As soon as the meat has boiled and foam has formed, remove it from the heat and drain the water.

5. Rinse the meat and the pan in water to remove any remaining foam.

6. Put the meat back into the pan, fill it with cold water and add peeled onions, carrots, and a stalk of celery. At this stage we also add 1-2 bay leaves, 3-5 peas of allspice.

7. Cover the pan with a lid and bring to a boil, but do not allow the broth to boil too much. As soon as it boils, reduce the heat to minimum and leave to simmer for 4-5 hours.

8. You can salt the future jellied meat an hour after boiling or just before turning it off. Add 1 clove of garlic, crushed to a puree, into the pan a few minutes before turning off.

9. Place the finished meat in a colander and let it drain.

10. And filter the broth through a sieve or cheesecloth into another container.

11. Put it on the stove again, bring it to a boil and turn it off.

12. As soon as the meat has drained and cooled a little to a comfortable temperature, we put it to work. Chop the shoulder blade as finely as possible.

13. Cut the boiled carrots into thin rings or cut out any shape as desired.

14. Place 1 slice in each mold.

15. Place the chopped meat into molds and fill everything with strained broth.

16. Place the molds in the refrigerator until completely frozen.
    Read also:  How to quickly defrost meat, chicken, minced meat, fish in the microwave and without, oven, water
17. When we see that the jellied meat has frozen, we go around the sides with a spatula or knife.

18. Turn the mold over and place the jellied meat on a serving plate. Everything is ready, you can decorate and serve!

How to decorate and what to serve with

Since we thought through the decoration of our dish in advance, it already looks very festive and appetizing. The only additional decoration may be greenery.

The finished dish turns out to be very satisfying, so serve it as a separate dish with bread or pita bread. Well, of course, it is traditional to serve this dish with grated horseradish or mustard. You can also serve any other sauce your family loves. In addition, this dish will go well with chopped fresh or canned vegetables, as well as with a vegetable salad. But, for example, my husband really likes this dish with mashed potatoes. Therefore, you can choose which option you like best and serve it separately or with any side dish you like.

Video recipe for making jellied pork

If you still have a question about how and how long to cook pork jellied meat in a pan, watch the short step-by-step cooking recipe in the video.

Basic truths

• To clean the legs from stains, it is most convenient to use a stiff brush.
• To prepare jellied meat, you can use not only a spatula, but also any other low-fat part, for example, a ham.
• You can do as you please with the prepared pork feet. Alternatively, meat and skin taken from the bone can be added to jellied meat, cooked into shanks, or simply thrown away.
• Instead of carrots, you can put green peas, olives, lemon or herbs on the bottom of each mold.
• The main condition for transparent jellied meat is that the broth should under no circumstances boil , it should simmer on the fire all the time.
• Many people like to remove the foam with a spoon after boiling water as it forms, but personally I prefer the option of changing the water.
• It is not necessary to pour cold food into portioned molds; you can use one large one or a container. In this case, before serving, cut the dish into squares or diamonds and place on a serving plate.
• Pour as much broth into the molds as you like. If you want the dish to have more meat, add 1 ladle of broth, or 2-3 ladlefuls, if, on the contrary, you like a lot of gravy.
• When preparing jellied meat, you can use other seasonings that you like. For example, an excellent addition to meat would be cloves, an umbrella of dill , you can also add not only allspice, but also ground pepper. The main thing is, before turning it off, taste the broth and add those spices that you are missing.

Other cooking options

You can prepare jellied meat in different ways and use different ingredients. If your family doesn't like pork, make cold chicken. In order for our broth to freeze well, we used pork legs in the preparation; if you haven’t found them or don’t want to use them, make jellied meat with gelatin.

Despite the fact that our dish turned out incredibly tasty, it is the most high-calorie of all possible cooking options. If you are watching your figure and counting calories, you better prepare beef jellied meat.

Preparing jellied meat is a rather labor-intensive and time-consuming process only because it needs to be simmered over a fire for a long time. But in the modern world, we can delegate this task to our assistants - a multicooker or pressure cooker. Therefore, if you have such helpers on hand, cook the cold one in a pressure cooker.

I am sure that you will never regret the time spent once you try the result of your work . I wish you patience and creative inspiration in preparing this truly festive dish. Bon appetit!

How to cook delicious homemade jellied meat from pork legs and knuckles

In this recipe we will use pork knuckle rather than pork pulp. The result will definitely please you: you get a transparent jellied meat, tasty and rich.

Take:

• pork feet - 2 pcs.
• knuckle - 2 pcs. (you can take one beef)
• garlic - 1 head (to taste)
• salt pepper
• bay leaf - 6-7 pcs.

How to do:

1. The beginning is classic: soak the meat, rinse, pour in and boil. Skim off all the foam to ensure a clean brew. Turn on low heat and simmer the pork for 5 hours.

Take a 4 liter pan for this amount of meat and bones. You will get a good, concentrated jellied meat.

2.After 3 hours of cooking, add a few bay leaves and salt. Continue cooking for another couple of hours. All meat should come away from the bones and float separately, be very well cooked. The finished broth will already contain a lot of gelatin, which will be boiled from bones, cartilage and joints. If you wet your index finger and touch it to your thumb, you will feel the stickiness.

3.When everything is cooked, remove all the solid particles and strain the broth through a sieve into a separate container (you will get about 2.5 liters). Disassemble the meat from inedible parts.

4. Squeeze the peeled garlic into the pieces of meat through a press and add ground pepper, stir. As you noticed, these spices are not boiled, but added fresh to give a brighter taste and aroma.

5.Choose the forms in which you will cool the jellied pork legs. If at the moment all the dishes are occupied by salads and other delicacies, you can use ordinary tetra packs for juice. Just cut holes in them as shown in the photo below.

6.Fill the molds with meat and garlic in an even layer.

7.Pour the concentrated broth over the pork and put it in a cool place to harden.

8. Remove the fat from the finished jellied meat that has hardened into a white layer on top. Cut the box and cut homemade jellied meat into portions.

9.Treat this amazing snack to your guests. And may the holiday be delicious!

https://www.youtube.com/watch?v=sGMTw5f7P34

How to make pork leg jelly

The combination of health and beauty helps to achieve success in life. Celebs inject collagen to look beautiful. Pork foot jelly not only improves the appearance of the skin by eliminating wrinkles. It also has a beneficial effect on bones and joints. It is important that we can do this ourselves by making delicious and healthy pork leg jelly.

Required ingredients:

• 4 Pork feet
• 3-4 Carrots
• 1-2 parsley
• piece of celery
• 2 onions
• 12 peppercorns
• 4 bay leaves
• 1 head of garlic
• 1 canned peas (optional)
• parsley and lemon for garnish
• salt pepper
• vinegar, lemon juice

Preparation:

• Pork legs are preferably scraped off with a razor blade or a sharp knife. Then place them in a convenient-sized bowl and add fresh water. We leave for the night.
• Place the legs in a saucepan with water until the meat is completely covered. We bring everything to a boil and collect the foam with a spoon. Cook for about 2 hours, then be sure to add chopped carrots, celery and parsley root, as well as bay leaf and allspice.
• Leave on low heat for about an hour until the meat begins to disintegrate. First, the broth must cool, remove the legs. Strain the broth through cheesecloth or a sieve so that there is not the slightest piece of bone in it. We have ready-made jelly, only hot and in a liquid state.
• Cool the meat, remove it from the bones and cut it into tiny pieces. We cut everything that we have chosen from the bones quite a bit - this will be our meat contribution to the jelly. Cut the cooked carrots into cubes or pieces.

Preparation:

• Now the fun begins. We must form our jellies. The way I do it is for all pre-prepared salad bowls, which can be small, medium or large. I pour out some of this jelly and top it with a sprig of parsley, some canned peas and a few pieces of chopped garlic.
• The garlic should be cut into tiny pieces - this goes well with the jelly. If someone is afraid of garlic, you can decorate with the rest of the ingredients.
• We leave this composition to harden, this can take up to two hours. Place the sliced ​​leg meat on this hard surface, then pour in the rest of the broth.
• Leave all salad bowls to cool in a cool place. You can leave it overnight on the windowsill located on the north side of the apartment. Jelly prepared in this way should freeze even in summer at room temperature.
• If we don't have the patience to play with the composition of the jelly in the salad bowls, we can mix all the ingredients with the congee, mix well and pour into the bowls, ensuring that all parts are more or less equally thick.
• Before serving, remove the jelly from the salad bowl onto a saucer and serve with bread. Some people recommend getting rid of the layer of fat from the surface of the jelly before eating - I leave this fat there.
• Jelly is ideal for long-term storage in jars. You need to pasteurize it for five minutes, put it in jars, and store it in the basement or refrigerator. To get beautiful jelly in bowls again, heat the contents, jars, decorate the bottom of the bowl, such as green parsley, egg, peas, etc., empty the meat, pour out the broth and place in the refrigerator.

A simple and tasty recipe for jellied pork leg, shank and whole chicken

Different types of meat in one jellied meat will make it very tasty. Therefore, I recommend making a similar mix whenever possible. If possible, you can also add a little beef, it will be even better.

Take:

• pork leg - 1 pc.
• pork knuckle - 1 pc.
• domestic chicken (rooster) - 1 pc.
• onions - 4 pcs.
• carrots - 2 pcs.
• bay leaf - 4 pcs.
• salt, pepper, garlic - to taste

Stages:

1. As usual, pour cold water over all the meat, placing it in a saucepan. Leave for several hours until all the blood comes out and the broth is clean and clear. Remove any dirt from the pork skin, rinse and place back in the large bowl. Fill with clean water so that the liquid is level with the main product.

2.Put on the fire and bring to a boil. During heating, foam (curdled protein) will float up; it must be removed. So don't get distracted and pay attention to this process.

3.When the broth boils, turn the heat to low. There is no need to boil the jellied meat; it should simmer and slowly boil. Add the peeled onions directly whole. Also add bay leaf. Close the lid loosely and cook for 4 hours.

If you have store-bought chicken, you need to cook it less than homemade chicken. Therefore, place such a bird after 2 hours of cooking.

4.After three hours, add salt to taste to the already fairly concentrated rich broth, add whole carrots. And cook for another hour. Total cooking time is 4 hours.

5. At the end of cooking, the meat will be well separated from the bones. Taste the broth and add salt if necessary. Remove all hard parts and disassemble them by hand. Place the pieces of meat in the molds and pepper them.

Fans of garlic flavor can squeeze some fresh garlic into the meat.

6. Pour the broth over the meat, straining the liquid through a sieve. For beauty, add carrot slices and green leaves.

7.When the mass has cooled, put it in the refrigerator (or on the balcony) to turn into a jelly-like substance. Serve with mustard or horseradish, it will be delicious!

Delicious jellied meat with pork legs and chicken without gelatin

In this case, gelatin is not needed at all; the connective tissue of the legs themselves is enough. The meat part will be chicken. I don’t know why, but most often I make this cold dish in winter.

You can also come across the name jelly, but according to the books, jelly is a dish of Russian cuisine, made from beef, and jellied meat, from pork legs, is a dish of Ukrainian cuisine.

Aspic is prepared with gelatin or agar-agar, but adding gelatin to a meat dish is considered bad manners; just take the right parts, and everything will harden perfectly on its own.

There are quite a lot of recipes, but we have chosen the most delicious and simple ones that can be prepared at home, without fuss and special problems, but most importantly, follow the instructions.

Ingredients:

• 1.5 kg. chicken
• 1 pork leg
• pork knuckle
• 4 onions
• 2-3 carrots
• salt and a few bay leaves

Pork shanks, legs, chicken are used. It's easy to prepare. The meat needs to be soaked in cold water for 3 hours, the skin will become softer and all the clotted blood will go away.

After this, take out the meat and wash it well. Clean the legs and shanks well with a knife. Wash well, do not cut, immerse in a saucepan and fill with regular cold water. So that the water completely covers the meat.

Additionally, you can buy chicken feet, just wash and peel them well, it freezes even better with them, I take 300 grams of feet for this amount.

Bring to a boil, collect all the foam, then turn down the heat and simmer over low heat under the lid for 3 hours. I immediately added the onion.

After 3 hours, add salt to taste and add carrots. According to culinary rules, the broth should be slightly salty, but add it to your liking. Add laurel.

We also cook over low heat for 1 hour, and in this way it cooks for 4 hours, no more. But it is important for us that the meat separates well from the bone. Now is the time to taste it for salt and pour it.

The meat must be removed, along with the bones. When it has cooled a little, select the bones and arrange the meat on plates or molds. Strain the broth. This can be done immediately through a sieve to avoid small bones.

You can pour the broth by straining it through a colander, do it as you wish.

We leave it to cool on the counter and then put it in a cool place, I recommend putting it in the refrigerator. If you cook in the evening, you will get excellent results in the morning. And without gelatin.

How to properly cook jellied meat in a slow cooker so that the broth is clear?

I really like cooking in the slow cooker. The process happens almost independently; there is no need to worry that something will run onto the stove. In this case, you can set the desired cooking temperature. Making jellied meat in this device is a pleasure.

Ingredients:

• pork knuckle - 1.5-1.7 kg
• pork legs with hooves - 2 pcs.
• onions - 1 pc.
• carrots - 1 pc.
• black peppercorns - 10 pcs.
• bay leaf - 4-5 pcs.
• garlic - 5-6 cloves
• salt - to taste

How to do:

1.Soak the meat for several hours in cold water, scrape the skin with a knife or scraper, removing dirt. Place the prepared pork in the multicooker bowl.

2.Add onion halves to the meat (can be cut into 4 parts), carrots cut into 2-3 parts, bay leaves, black peppercorns and salt.

We add salt immediately, since in a slow cooker the broth will practically not boil away, as when cooking in a saucepan.

3. Fill your food with cold water until the liquid just covers it. Place in the multicooker, close the lid and turn on the “Stew” mode for 7 hours. It is convenient to do this at night, and soak the pork the day before. When the program ends, the “Warming” mode will automatically turn on. Let it run for about 3 more hours.

4.Remove all the meat from the prepared, rich broth.

5. Squeeze the garlic into the liquid component through a press and heat the broth, but do not bring to a boil. When heated, the garlic will better release its essential oils and the jellied meat will smell pleasant.

6.Prepare the forms into which you will pour the snack. To keep the dish longer, bake the molds in the oven for about 10 minutes. For the same purpose, use gloves when parsing meat.

7.Remove all the bones from the knuckle, check that there are no small ones left. Separate the meat and cut it into small pieces with a knife.

Decide for yourself whether to cut the boiled leather or not. She is very fat and not everyone likes it. You can put a small amount for better freezing of the jellied meat.

8.Distribute the pulp evenly among the molds.

9. Strain the broth through a sieve lined with gauze so that it is more transparent and clean.

10.Pour all the yushka into the molds.

11.And now an interesting life hack for those who don’t like white congealed fat on top of jellied meat. Fold a paper towel and blot the top of the jelly. The fat will “go away” onto the paper.

12.Place the gelling pieces in a cool place, covering them with foil. The time for complete hardening will depend on the size of the molds. In small ones, naturally, everything will harden faster.

13. Serve your clear, tasty, rich jellied meat with knuckle to the table as quickly as possible. Mustard definitely won’t hurt here, but it will be very helpful!

Chicken jelly with pork legs in a pressure cooker in 1.5 hours

You can cook pork jellied meat in a pressure cooker in just an hour and a half. So if you have a pressure cooker and don’t have extra time, then use this recipe.

You will need:

• pork knuckle - 1 pc.
• pork feet - 2 pcs.
• chicken drumsticks - 5 pcs.
• carrots - 2 pcs.
• onion - 1 pc.
• garlic - to taste
• black peppercorns - 15 pcs.
• bay leaf - 2 pcs.
• salt - 1 tbsp. (taste)

Preparation:

1. Wash and clean the meat. Fill with water and refrigerate for several hours to release blood clots.

Frozen pork or beef must first be completely defrosted before cooking.

2. Place all the meat compactly in the pressure cooker and fill it with cold, clean water.

3. Turn on the device and select the “Cooking” program, do not close the lid, but wait until it boils. After the mixture boils, turn off the program and pour out all the broth, and rinse the meat under running water. This way you will achieve purity of the brew.

4.Place the washed pieces back into the bowl. Add salt and peppercorns, onion halves straight with skins, carrots cut lengthwise, bay. Fill with boiling water to the top.

5.Select the “Simmering” program (or “Jellied meat” or “Stewing”), set it to 1 hour 30 minutes. Close the lid and valve. At the end of the program, click “Cancel” and wait 15 minutes for natural pressure release to occur. Open the valve and lid.

6..Remove all vegetables and meat. Strain the broth through a sieve, which is also better covered with gauze. When the liquid cools, the fat forms a film on top. It needs to be blotted with a paper towel.

7. Separate the meat from bones and cartilage and disassemble it into pieces.

8. Place pieces of fresh carrots on the bottom of the pan as decoration. Place meat on top.

9.Next, squeeze the fresh garlic to your liking. You don’t have to put it in at all if you absolutely don’t like it.

10. Pour the resulting composition with broth, cover with something to prevent airing and put it in the cold.

11. Turn the finished jellied meat onto a plate. Decorate as desired. And you can finally taste this deliciousness!

Video recipe for making jellied meat with beef and pork feet

If you add beef to jellied meat with pork legs, it will be less fatty and the taste will be more varied than using just one type of meat. Watch a short video that deliciously shows how to prepare such an appetizer, worthy of a place on the holiday table.

Ingredients:

• pork legs - 1.2 kg
• beef - 1.5 kg
• carrots - 1 pc.
• onion - 1 pc.
• garlic - 10 cloves
• allspice peas - 10 pcs.
• black peppercorns - 10 pcs.
• bay leaf - 6 pcs.
• water - 2.5 l
• salt - to taste

Video on how to cook pork jelly in a slow cooker

A slow cooker makes the process of preparing jellied meat much easier and sometimes faster. Watch the video for all the details.

Do you know that this is not only a hearty, tasty dish, it is also very healthy? Gelling substances help improve joint function. The collagen contained in the composition makes the skin elastic, ensures the strength of muscle tissue, delays the process of cartilage abrasion, and slows down the aging of the body.

And this is a small fraction of what can be said good about jellied pork feet. Therefore, prepare this dish for pleasure and for health.

Bon appetit!

How to cook delicious jellied meat - six important rules

1.Be sure to pre-soak the meat for several hours (2-12) in cold water. If you soak for a long time, change the water periodically. This procedure will allow the coagulated blood to escape from the fibers and the water will not turn red or become cloudy during cooking.

Keep dishes with soaked meat in a cool place to prevent harmful bacteria from actively multiplying.

2. Proportions must be observed: do not place more than 1.5 kg of meat on two pork legs with hooves. Otherwise, the concentration of jelly-forming substances will be small and the jellied meat will not harden. If you still have more meat, add ears, tails - parts with a high content of cartilage.

3.After soaking, the skin will become softer. It's time to take the knife and give the pig skin a good scrape. Be responsible when cleaning your feet and other parts.

4.After boiling, it is better to drain the first broth and thoroughly rinse all the pieces and the pan. This way, the jellied meat will be more transparent and less greasy. After this, fill with clean cold water and set to cook again. All foam must be removed without fail.

5.You cannot add water during the cooking process. Immediately pour it about 2 fingers above the meat and calm down.

6.After boiling, turn the heat to minimum. Do not allow active boiling or bubbling. The jellied meat must languish. This is the only way you will get a clear jelly and not a cloudy one.