Jellied pork feet

Pork leg jellied meat is a dish of classic Russian cuisine, famous for its inimitable taste and versatility. Why versatility? Yes, because jellied meat is not bad both in the winter, which is why it is a regular at the New Year's feast, and in the summer, when it is so pleasant for them to cool off in the heat. In addition, jellied meat is so filling and nutritious that it can serve as both a main dish and a snack. And if the jellied pork legs are decorated in a fancy way and at the same time beautifully served, then even the most popular festive dishes will be able to compete with it. So, if you have decided that there should be jellied meat, then our tips on how to prepare jellied meat and culinary recipes will come as a surprise to you!

In order to properly prepare pork jellied meat, you need to know certain subtleties that will help you create a dish that is indescribably tasty and appetizing. Pork legs must be carefully cleaned before cooking - to do this, they should be thoroughly washed under running cool water and scraped with a knife to remove hairs and dirt on the surface. For 1 kg of meat products you will need approximately 2 liters of water. It is strongly recommended to soak the meat before cooking for 2-3 hours - thanks to this technique, the meat will become cleaner, because soaking removes dried blood from it (the internal environment of the body formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and post-cellular structures: erythrocytes and platelets) . The attractiveness of your dish is determined not only by its decor and presentation, but also by the broth - it should be light and transparent. To achieve this, do not forget to skim off the foam frequently during cooking. Also, do not allow the broth to boil intensely. Cook the jellied pork legs over a leisurely fire - thanks to the slow evaporation of water, there will be no need to add additional water. Would you like to give your broth an appetizing golden color? Just! To do this, simply add a previously washed onion in the peel to it during cooking. And, of course, your assistants in making a savory and fragrant broth are spicy roots and spices. Allspice, bay leaf, cinnamon, cloves, and parsley root, celery and parsnip will add an inimitable zest to your dish.

Continuing the topic of vegetables, it should be noted that the carrots that you want to decorate your dish with should be cooked for no more than 2 hours - this will allow them not to lose their attractiveness and taste. Also, jellied pork legs can be decorated with canned green peas, canned corn, boiled eggs, berries (viburnum or cranberries), olives and, of course, herbs. Experienced cooks recommend salting the jellied meat approximately an hour before the end of cooking, and stirring it as little as possible during the cooking process. Jellied pork feet are cooked for an average of 5 to 6 hours. The readiness of a dish can be determined by the meat - it should simply separate from the bones and disintegrate into fibers. In addition, a drop of broth rubbed between your fingers should glue them together - sticky broth is the key to successful freezing of the dish in the future. The cooked broth must be strained through a fine sieve or cheesecloth - it is best if you do this a couple of times. Another aspect - do not add crushed garlic to the broth during the cooking process, because this can spoil the taste of the dish. It is best to do this at the final step, when the broth is ready. When sorting through the meat, make sure that small bones and cartilage do not get into the jellied meat. By the way, the meat itself can either be finely chopped, or divided into fibers with your hands, or mashed with a fork, or even completely rolled through a meat grinder - whichever you prefer.

Pork legs contain a gelling component in abundance, so there is no need to use additional gelatin. This means that jellied pork legs are a natural dish, truly homemade and, of course, very, very tasty! Do you already want to try it out? Then head to the kitchen!

Jellied pork feet

Ingredients:
2 kg of pork legs with hooves,
1 onion,
1 carrot,
6-8 peppercorns,
5-6 cloves of garlic,
3-4 bay leaves,
herbs,
salt to taste.

Preparation:
Soak the pork legs in cool water for a couple of hours, then scrape the skin with a sharp knife, trying to clean it as thoroughly as possible. Wash the meat and cut into several pieces. Place the pork legs in a large saucepan and add enough water to cover the meat by about four fingers. Bring water to a boil, skim off the foam and cook over low heat for 3-4 hours. After this, add the peeled vegetables and cook for another 2 hours. Approximately half an hour before readiness, add spices. Add the pressed garlic to the broth and remove the pan from the stove. Separate the slightly cooled meat from the skin, bones, cartilage and excess fat, then chop the meat and place it in jellied meat molds. Decorate the jellied meat with chopped carrots and herbs. Strain the broth and pour it over the meat in the molds. After the jellied meat has cooled to room temperature, it must be placed in the refrigerator to completely harden.

Jellied pork legs and knuckles

Ingredients:
2 pork legs,
800 g pork knuckle,
1 onion,
1 carrot,
10 dark peppercorns,
celery or parsley root,
salt to taste.

Preparation:
Pour thoroughly washed meat with cool water and leave for 2-3 hours, then put it in a saucepan and add about 3 liters of water so that it covers the meat by several cm. Cook the jellied meat for 5-6 hours over low heat, adding to the broth 1 hour before cooking, peeled carrots, washed peeled onions and roots. Salt the broth. Add dark pepper 20 minutes before the end of cooking. Grind the cooled meat and place in molds along with shaped carrots. Decorate the jellied meat as desired and pour in the strained broth. Place the jellied meat in the refrigerator to harden - this will take about 5 hours.

Jellied pork and turkey legs

Ingredients:
1 kg pork legs,
1 kg turkey legs,
3-4 onions,
2-3 carrots,
5 cloves of garlic,
1 bunch of green onions,
1 bunch of parsley,
4 bay leaves,
6-8 dark peppercorns,
1/2 teaspoon spoons of salt.

Preparation:
Place the meat in a saucepan, add peeled carrots, peeled onions and pour in 4 liters of water. Bring to a boil, skim off the foam and cook over low heat for 2 hours. Remove the vegetables and cook the legs for about 5-6 hours, adding salt, bay leaf and dark pepper an hour before readiness. Remove the pan from the stove and cool its contents. Separate the meat from the bones and chop, distribute into molds. Place chopped onion, finely chopped garlic, sliced carrots and chopped herbs on top. Pour in strained broth. When the jellied meat has cooled to room temperature, it can be put in the refrigerator. The dish must harden in approximately 7 hours.

Jellied pork feet

Let's talk about jellied meat? The real one, with hooves?

Jellied meat is a special dish. It’s hard to imagine an ordinary Russian festive feast without jellied meat. Cooking jellied pork legs “properly” is not so easy; you need to follow certain rules and know some secrets. We are ready to share the recipe! Let's show and talk.

Ingredients

Pork leg with hoof – 2 kg;
Onion – 1 head;
Carrots – 1 piece;
Bay leaf – 2-3 leaves;
Garlic – 5-6 cloves;
Black peppercorns – 5-6 peas;
Salt - to taste.

Manufacturing

Before making jellied meat, pork legs should be soaked in cool water. 1-2 hours is enough, after that we take a sharp knife and carefully scrape off the top layer from the skin. The more thoroughly you clean the pork feet, the nicer the broth will be later.

Wash the meat again, chop it into 2-3 parts. We take a huge saucepan (7-10 liters), put the prepared leg parts there and fill it with water so that it covers the contents of the saucepan by 6-8 cm.

During the boiling process, foam will accumulate on the surface of the broth - it must be collected. Don't be distracted - the water will boil unexpectedly and if there is foam in the pan by that time, it will settle and turn into unappetizing flakes.

Reduce the heat to low and cook the jellied meat for 2-3 hours. Add peeled whole carrots and onions. By the way, you don’t need to peel the onion, just wash it quite well - then the peel will give the broth a pleasant golden color.

Cook for another 4-5 hours, occasionally checking for foam and removing it as necessary.

The readiness of jellied pork legs is determined by the degree of cooking of the meat (it must be extremely, extremely soft and disintegrate into fibers). In addition, there is one more secret: take a drop of broth, rub it between your thumb and forefinger, and then, squeezing them, try to slowly open them: the broth in the finished jellied meat should be sticky, your fingers will seem to be glued together.

After approximately 5 hours, add bay leaf and black peppercorns, cook for another 30 minutes. Pass the garlic through a press and add to the meat broth. Turn off the heat and let the broth cool.

We take out the meat, wait for it to cool to a comfortable temperature, then remove it from the bones, separate it from the skin, and, if desired, remove cartilage and excess fat.

Divide the meat into small pieces and place on plates or portion forms.

Be sure to strain the finished broth through a fine sieve or cheesecloth: leftover bones, aromatic peppercorns and just sediment in the jellied meat are not at all necessary!

If desired, add finely chopped carrots and herbs to each plate.

Place in the refrigerator until completely frozen.

Useful tips

— If the drumstick was chosen unsuccessfully, and the jellied meat risks remaining ordinary meat in a cool broth, resort to the help of gelatin: just a teaspoon of the secret component can save your appetizer from a shameful failure.

— A few stalks of celery will give the broth a special smell - narrow, harmonious and very appropriate. Don’t bother with advice, try once and don’t stop. In addition to celery, try adding parsley or parsnip root to the broth - the result will amuse you with its freshness and originality.

— Another option for making jellied pork feet an unusual and unusual dish is spices. In addition to the usual allspice and bay leaves, try adding cinnamon. It sounds unexpected, but the risk in this matter is completely justified. In addition, cloves, marjoram, chili pepper, and nutmeg sound good in aspic.

— So that the finished dish is not only tasty, but also “dressed up,” when pouring the broth, you can decorate the jellied meat with beautifully cut vegetables (colorful carrots look especially festive), egg slices (necessarily homemade - with bright orange yolks), compositions of herbs .

— When making jellied pork, you should expect that the finished dish will be covered with a thick layer of snow-white fat. Some people don’t mind it and even like it, others treat it very badly. For the 2nd group of eaters, it is recommended that when cooking the broth, from time to time skim the fat from the surface of the water, removing it with a spoon. The next option is to carefully remove the fat from the already frozen jellied meat before serving, while trying not to destroy the gelled layer of the broth.

Veal leg jellied meat

Veal legs – 4 pieces;
Onions – 3 heads;
Carrots – 2 pieces;
Parsley root – 1 piece;
Celery root – 1 piece;
Garlic – 4-5 cloves;
Salt, pepper, to taste.

Fill the cooked veal legs (washed, peeled and chopped into several small pieces) with cool water and put on fire. After boiling, reduce the heat to low and cook for 3-4 hours, remembering to remove the fat from time to time.
Add onions, carrots, parsley root and celery. Salt and add a little dark pepper. Cook for another 1-2 hours, after which we disassemble the meat, strain the broth and pour everything into plates.
Squeeze a few cloves of garlic into each plate of jellied meat.
If desired, the meat can be passed through a meat grinder.

From the history of jellied meat

It’s mind-blowing, but what we are used to putting on the festive table and considering it an eternal Russian dish, in fact, is not such at all. The homeland of jellied meat is France, and it came to us during the period of the Russian people’s passion for everything French: together with the fashion for language and literature, clothing and etiquette, a fashion for cooking arose in the culture of the royal Russian Federation.

It was then that a dish of frozen, jellied broth with pieces of meat and vegetables took up decent space on our table. Having gained popularity, it has not lost popularity, and for many 10 years now, New Year's Eve and Christmas, Easter and family holidays are not complete without a plate of tasty, hearty jellied meat. In particular, jellied pork feet.

Like almost all popular and beloved dishes, the predecessor of jellied meat arose from a mistake and an offensive misunderstanding. They say that a long time ago in France, shepherds and farmers prepared rich meat broths. They cooked for a long time - simmered over a leisurely fire, without being distracted by the process of preparing food, doing the most necessary things - livestock, farming, gardening. The result was a dish that was pleasant and tasty to eat, but with one significant drawback: as it cooled, the broth turned into a fairly dense jelly, which had to be reheated again and again over a leisurely fire in order to serve it. Over time, the French decided to use this property as the main advantage of the new dish: adding vegetables and spices and a piece of tasty meat to the broth, they cooked the same broth, which was later allowed to harden perfectly. A cool snack came out, called “galantine” - “jelly” translated from French.

Jellied pork feet

Let's talk about jellied meat? The real one, with hooves?

Ingredients

Pork leg with hoof – 2 kg;
Onion – 1 head;
Carrots – 1 piece;
Bay leaf – 2-3 leaves;
Garlic – 5-6 cloves;
Black peppercorns – 5-6 peas;
Salt - to taste.

Manufacturing

Wash the meat again, chop it into 2-3 parts. We take a huge saucepan (7-10 liters), put the prepared leg parts there and fill it with water so that it covers the contents of the saucepan by 6-8 cm.

Cook for another 4-5 hours, occasionally checking for foam and removing it as necessary.

After approximately 5 hours, add bay leaf and black peppercorns, cook for another 30 minutes. Pass the garlic through a press and add to the meat broth. Turn off the heat and let the broth cool.

We take out the meat, wait for it to cool to a comfortable temperature, then remove it from the bones, separate it from the skin, and, if desired, remove cartilage and excess fat.

Divide the meat into small pieces and place on plates or portion forms.

Be sure to strain the finished broth through a fine sieve or cheesecloth: leftover bones, aromatic peppercorns and just sediment in the jellied meat are not at all necessary!

If desired, add finely chopped carrots and herbs to each plate.

Place in the refrigerator until completely frozen.

Useful tips

Veal leg jellied meat

Veal legs – 4 pieces;
Onions – 3 heads;
Carrots – 2 pieces;
Parsley root – 1 piece;
Celery root – 1 piece;
Garlic – 4-5 cloves;
Salt, pepper, to taste.

Fill the cooked veal legs (washed, peeled and chopped into several small pieces) with cool water and put on fire. After boiling, reduce the heat to low and cook for 3-4 hours, remembering to remove the fat from time to time.
Add onions, carrots, parsley root and celery. Salt and add a little dark pepper. Cook for another 1-2 hours, after which we disassemble the meat, strain the broth and pour everything into plates.
Squeeze a few cloves of garlic into each plate of jellied meat.
If desired, the meat can be passed through a meat grinder.

From the history of jellied meat

Jellied pork feet

Ingredients

Pork legs – 1 kg

Meat (chicken, beef, pork) – 700 g

Onions – 1 pc.

Bay leaf – 2-3 pcs.

Garlic – 3-4 cloves

Peppercorns – 5-6 pcs.

180 kcal
6 min.
6 min.

Photo of the finished dish

Step-by-step recipe with photos

What makes the most delicious and strong jellied meat? Naturally, from domestic cockerel, also from pork or beef legs. So there is not a lot of meat in the leg itself; you can take a leg with a continuation, in other words, a gomilka (drumstick). Or simply put the pulp of pork, beef or even chicken into the broth. This jellied meat freezes simply amazingly, without the addition of gelatin.

To make jellied pork legs, take the following products.

Place the legs in a saucepan. Beforehand, they need to be soaked in water overnight (that is, in the dark) , washed with a hard sponge, and scraped with a knife. Also add spices and bay leaves to the saucepan. Fill with water so that it covers the legs by two fingers.

After boiling, remove the foam and cook over very low heat for about 4 hours, close the lid. After 4 hours, place pieces of chicken fillet or leg, 1 peeled onion and 1 peeled carrot into the pan. Be sure to salt the broth at this step.

Peel the garlic cloves and pass through a special press.

Remove the meat and vegetables from the pan, add crushed garlic and leave for 15 minutes.

Cool the meat and disassemble it into small pieces. You can throw out the onion, and leave the carrots for decoration if they are not too boiled.

Take small vessels and deep bowls. Place 1/3 or half of the pieces of meat.

Strain the broth through cheesecloth. In this way, it will absorb the smell of garlic, but at the same time the garlic will not taste bitter in the jellied meat.

Fill the container with broth to the very top and place in the refrigerator to harden.

If you want to decorate jellied pork legs, then do it when it “seizes” slightly, then your decoration will not drown.

Serve mustard and horseradish with jellied meat. Bon appetit!