Pork jellied meat with gelatin recipe

Pork jellied meat with gelatin recipe

Ingredients

Step-by-step recipe for making Pork jellied meat with gelatin with photo

So, let's start cooking:

First, cut the pork leg into two halves.

Later, transfer the halves of the legs into a container and fill with cool water.

Place the container with the contents on the fire, boil, and remove any noise that appears.

Then add one onion here, salt and pepper the broth.

Turn the heat to low, cover the saucepan with a lid, and cook the jellied meat for 2 hours.

While the broth is cooking, take a clean small container, pour gelatin into it, pour in warm water, stir and set aside, let it swell.

When the broth is ready, strain it and cool the meat.

Place the container with gelatin over low heat and dissolve it; it should become watery.

Pour the dissolved gelatin mass into the broth, which you have strained and stir.

Set the future jellied meat aside.

Peel the garlic and cut into thin slices.

Take out the containers, place pieces of meat, bay leaves and slices of garlic into them.

At this point, pour the broth over everything, sprinkle with chopped parsley and place the mixture in the refrigerator overnight (that is, in the dark) . That's all, in the morning your household will taste the most delicious pork jellied meat with gelatin!

Video recipe: Pork jellied meat with gelatin

Jellied pork feet with gelatin

Cool pork legs are the most classic appetizer that decorates the table for all holidays. Previously, jellied meat was called jelly; it was prepared with and without gelatin. But now we want to offer you to prepare jellied pork legs specifically with gelatin; the dish will turn out to be very tasty, satisfying, appetizing and rich!

So, in order to cook cold according to this recipe, you will need:

Ingredients:
water – 2.5 liters;
pork legs – 1 kg;
beef tail - 1 piece;
carrots – 2 pieces;
onions – 2 heads;
fresh garlic - 5 cloves;
parsley root – 40 g;
bay leaf – 2 pieces;
dark ground pepper;
gelatin;
salt.

This is how jellied meat is prepared:

Immediately soak the legs in cold water and let them stand for 5 hours.

When the allotted time has expired, treat the legs with a sharp knife, the surface should become smooth, and then wash them.

Rinse the tail and cut into individual links.

Next, you will need a large container, pour water into it and place the meat products.

Now cover the container with the contents with a lid and place on fire. Boil and remove the resulting noise.

Turn the heat to low and simmer cool for 4 hours.

For now, take care of the vegetables, peel the carrots, onions, parsley, and garlic.

Two hours before you finish cooking the broth for jellied meat, add all the vegetables, except the garlic, to the container and add salt.

10 minutes after turning off the heat, add bay leaf to the dish and pour in the pre-soaked gelatin.

When the broth is ready, strain it.

Remove the cooled meat from the bone and chop as finely as possible.

Add chopped garlic to small pieces of meat, pepper and stir.

Take out the boats, place them in the meat mixture, and fill them with the strained broth and gelatin mixture.

Bon appetit!

Jellied pork knuckles with gelatin

Ingredients

Pork knuckle – 2 pcs. (2-3 kg)

Onions – 1-2 pcs.

Bay leaf – 3-4 pcs.

Peppercorns – 5-6 pcs.

Parsley – 3 g (for decoration)

• 257 kcal
• 2 hours 10 minutes
• 1 hour
• 3 hours 10 minutes

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

Prepare the necessary ingredients to create jellied pork shanks with gelatin (aspic).

Carefully scrape off the dirt on the skin from the shanks and wash. Remove small bones, cut into several pieces if possible. Place them in a cauldron or deep saucepan. Peel the vegetables and wash in water, add to the cauldron along with bay leaves, salt and dark peppercorns.

Pour in water and boil for approximately 1.5 hours until the meat is soft, skimming off any foam that forms.

After the indicated time, the broth remains three times less, but do not pour it out - it is very rich.

Remove the shanks and vegetables from the broth. Cool the shanks a little and disassemble them, setting the skin and fat aside - they will not be useful for jellied meat. Place the meat in the form in which you are going to serve the aspic. Cut the boiled vegetables into circles or slices and place in a mold.

Strain the warm broth through two layers of gauze or through a strainer with small mesh. Pour gelatin into it and leave to swell for 5 minutes. Then stir until it completely dissolves. Those who love garlic flavor can press a peeled clove of garlic into the broth.

Carefully pour the broth with gelatin dissolved in it over the meat and vegetables. Wash the parsley and decorate the dish with herbs. Place the jellied meat in the refrigerator for 1 hour to harden. You can leave the dish to cool for a longer period of time.

Serve frozen jellied pork shanks with gelatin with garlic sauce, crushed garlic or mustard, horseradish.

Jellied pork knuckle - the most delicious recipes for transparent jellied meat

There are so many housewives, so many recipes, I am convinced of this every time I try jellied pork knuckle at a party. I always thought that jelly was a ceremonial dish. But not so long ago I found out that due to the presence of natural gelatin, the dish is very beneficial for joints. Moreover, it is considered low-calorie, therefore it is actively involved in weight loss.

There are a huge number of options for making the right jellied meat. Usually, other types of meat are added to the aspic - chicken, turkey, beef. Prepare in a pressure cooker, multicooker and an ordinary saucepan on gas.

How to cook delicious transparent jellied pork knuckle

If you want to create jellied meat that is tasty and transparent, proceed using the secrets of the most experienced housewives. Usually, a step-by-step recipe describes the development of manufacturing, but is silent about certain aspects. Read my advice carefully, then you can avoid common mistakes.

• Don’t be lazy and drain the first broth after boiling, fill the shank with cool water again and start cooking the jellied meat. The procedure will reduce the calorie content of the dish and get rid of the not very pleasant greasy aftertaste.
• After cooking, immediately remove the foam; otherwise you won’t get the transparency of the jelly layer.
• Do not let the jelly boil too much - it will not cook faster, but the broth will become cloudy.
• Don’t salt the jellied meat right away!
• Do you doubt whether the jellied meat will freeze? If you want to ensure that the jelly hardens, cook with gelatin. In this case, the remaining meat ingredients can be omitted.
• Don't shy away from extra spices. In addition to the usual garlic, pepper and bay leaf, add any dry herbs.

How long to cook jellied meat

The size of the shank and the age of the animal matter. Usually it takes 4-8 hours to cook, with an average of 5-6 hours.

Experienced chefs say that the longer you cook, the richer the smell and taste of the jellied meat will be.

Traditional jellied pork knuckle - a simple and delicious recipe

Keep the most common option for making transparent jelly. Here the proportions of meat and vegetables are correctly observed, which will make homemade jellied meat the most delicious.

• Pork knuckle - 2 pcs.
• Onions - a couple of pieces.
• Carrots - 2 pcs.
• For spices, take 2-3 garlic cloves, 7-9 peppercorns, 3 pcs. bay leaf, salt.

I advise you to slightly soak the knuckle before starting, removing any remaining blood (internal environment of the human and animal body) . Then clean it of scorch marks and other imperfections. Cut the meat from the main bone along with the skin. The advice is correct, this will allow you to better fill the jelly with natural gelatin from the shanks.

Place the meat in a saucepan and cover with cool water. The water level should be 2-3 centimeters higher than the pork pieces.

Over high heat, wait until it boils. Be sure to remove the foam immediately, and do not forget to remove it from time to time during the entire cooking.

Cook for a long time, approximately 5-6 hours if you cook in an ordinary pan on the stove. Then place two onions completely. I advise you to lay one of them directly with the husk. Next, add the carrots to the pan. It is better to cut it into large pieces, you can even cut it lengthwise.

Then you can add spices. Taste for salt, adding salt if necessary. Boil the broth for another half hour, check for solidification properties (read how to create this above). Turn off the burner and start disassembling the meat.

Remove the meat parts from the broth. Divide into the smallest pieces. Distribute into containers and forms in which the aspic will harden. I advise you to create pieces of different sizes. I understand that almost all housewives grind some of their meat through a meat grinder, but I don’t like it.

Cut the garlic cloves lengthwise into 2-4 pieces, or finely chop. Personally, I like the extreme option. Scatter over pork. If you want to decorate the dish, cut out flowers or just thin circles from boiled carrots. Arrange with garlic.

Using a ladle, very carefully pour the broth. I recommend first straining the broth through gauze folded in several layers. This will retain excess fat, which will have a positive effect on the calorie content of the aspic, and the dish will become healthier. If the broth is very fatty, remove some of the fat with a spoon. The colder one will look transparent, which means it will be the most attractive in appearance.

Wait for the jelly to cool, then move the molds to the refrigerator shelves. After 5-6 hours the jellied meat will completely harden.

Jellied pork legs and knuckles - recipe with gelatin

The main purpose of gelatin is to achieve a jelly-like mixture so that the jelly holds its shape on the table longer. In general, properly cooked pork jellied meat occasionally presents a nasty surprise. But if you want to play it safe, cook the dish with the addition of gelatin.

• Knuckles - 1 kg.
• Pork legs - 2 pcs.
• Carrot.
• Onion.
• Gelatin - 10 gr.
• Water - 1.5-2 liters.
• Peppercorns.
• Garlic - head.

1. Soak the drumsticks together with the legs for an hour, peel them, and cut the large parts into pieces. Anything that won't come off, cut it off.
2. Place in a saucepan, add water and start cooking.
3. Peel the vegetables. When the brew boils, drain, add cool water again and let it boil.
4. Place coarsely chopped carrots and onions into the pan. Wait until it boils and set the heat to low.
5. Cook the jellied meat for about 3 hours. Take out the vegetables.
6. Dissolve the gelatin in a small amount of water and pour into the pan. Stir so that the gelling agent disperses throughout the broth.
7. Season with pepper, salt, let it boil and remove from the stove.
8. Remove the meat and strain the broth.
9. Disassemble the meat into pieces and place in an even layer in a container for jellied meat.
10. Sprinkle with finely chopped garlic and pour in the broth.
11. Leave on the counter to cool, then transfer to the refrigerator.

Pork and chicken jellied meat - a favorite recipe

This is the jellied meat I love the most. Chicken meat makes the snack less fatty and improves the taste. If the shank is fatty, I take a chicken breast, but if I am afraid that the jellied meat will not freeze well, I add a few wings. You decide for yourself, since using legs and legs will also not be a big mistake. a few more chicken jellied by going to another page.

• Water – 4 liters.
• Knuckle – 3 kg.
• Chicken – 1 kg.
• Onion – 2 heads.
• Carrots - a couple of pieces.
• Garlic cloves – 3-5 pcs.
• Bay leaf – 4 leaves.
• Allspice – ½ small spoon.
• Dark peppercorns - the same amount.
• Salt – 2 huge spoons.

How to cook correctly:

1. Start by preparing the main products. If the drumstick is a farmer's one and requires treatment, singe it, scrape it, and wash it. Soak for several hours, changing the water a couple of times.
2. Cut the drumsticks into pieces. Also cut the chicken into pieces. Place the meat in the pan.
3. Fill with water, turn on the most powerful fire. After boiling, pour out the first broth, add water again so that its level covers the pieces. Bring to a boil, reduce heat to low.
4. Cook for about 5 hours, without letting the broth boil too much.
5. Add a whole onion and all the spices from the recipe list. Divide the carrots into pieces and add them to the broth. Add salt and adjust the taste of the aspic.
6. After 30 minutes, check the jellied meat for readiness and turn off the stove.
7. Disassemble the meat and distribute into trays. Chop the garlic cloves and place on top of the meat.
8. Strain the broth and pour into molds. Use a spoon to skim off excess fat from the surface.
9. Leave to cool on the kitchen counter first. Then refrigerate until completely frozen.

How to cook jellied shank in a slow cooker

Cooking jelly in a slow cooker is much easier and less troublesome. You can set up your device and do other things that are already in abundance during the holidays.

In addition to the pork shank, you can take other meats. For example, the same pork. You will get a very tasty and rich jellied meat if you add a little beef, chicken or turkey.

• Drumstick – 2 pcs.
• Any piece of meat - 500 gr.
• Carrots - a couple.
• Onion – 2 heads.
• Head of garlic.
• Bay leaf, pepper, salt (greens optional).

1. Soak the drumsticks for several hours, then wash, scrape and place in the multi bowl. Place tightly, interspersed with pieces of other meat.
2. Add vegetables and spices. Place completely without cutting. Pour in water up to the highest mark. Close the lid.
3. Set up the “Extinguishing” function by setting the timer for 5 hours.
4. After the signal is ready, remove the meat. Cut into pieces and place in trays and bowls.
5. Strain the broth. Taste for salt and adjust. If you wish to add any seasonings, add them at this step.
6. Chop the garlic and add to the jelly. The recipe calls for a head of garlic, but how much to add is up to you.
7. Pour the broth into molds and leave to cool at room temperature. Then send it to a cool space. After 4-5 hours, take a sample.

Video recipe for savory pork knuckle jellied meat in a pressure cooker

There are never too many recipes, so keep one in the end. Happy holidays for you and delicious snacks on the table!

Jellied pork legs, knuckles and beef (with gelatin)

It is best, of course, to cook jellied meat in the cool season, that is, in the autumn or winter. For the New Year I do it all the time. But from time to time I want to eat it even in the summer. If you have such a desire, join me. Let's prepare jellied meat from pork legs, shanks and beef. My recipe contains gelatin. The jellied meat is guaranteed to harden properly. With all this, it is important to observe the proportions so that the jelly from the broth does not end up being very dense.

For flavor while cooking the meat, you can add celery root, coriander or turmeric, which will give the appetizer a wonderful rich yellowish color. Also, in addition to carrots and eggs, you can use parsley leaves, cilantro and other greens to taste for decoration. They will look very nice in jelly, and they will also give the taste of the snack a special color.

If you don't want to wait for the next holiday to actually try this usual recipe, use it for now. Make your home menu more varied. If you have free time, make it in small containers so that each family member has their own portion.

• pork legs - 2 pcs.;
• knuckle - 1000 g;
• beef - 1000 g;
• water - 3 l.;
• gelatin - 10 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• peppercorns - 5 pcs.;
• salt - to taste;
• garlic - 5 cloves.

How to make jellied meat from pork legs, beef and shanks

We carefully clean and rinse the legs and shanks. You can also soak them in water overnight (that is, in the dark) . Place in a saucepan. We also wash the beef and add it to the other products.

Fill with water to cover the meat and place on medium heat.

Bring to a boil and do not forget to remove the foam.

Add vegetables, peppercorns and a little salt and cook over low heat for four hours.

The meat should be soft and just fall off the bone.

You can remove excess fat that appeared during cooking. Soak gelatin according to directions.

Remove the meat from the broth, separate it from the bones and separate it into fibers. Distribute into containers.

Strain the broth, add a couple of cloves of chopped garlic and salt to taste and add the swollen gelatin. Heat the broth until the gelatin dissolves. Pour in the meat. If desired, you can decorate with pieces of boiled carrots.

Place in the refrigerator until hardened.

Jellied meat made from pork legs, knuckle and beef with gelatin is ready. Bon appetit.