Jellied pork legs and ears recipe

Jellied pork legs and ears recipe

Ingredients

Step-by-step recipe for making Jellied pork legs and ears with photos

This is how the dish is prepared:

Immediately rinse the legs, ears and soak everything in water, later scrape and rinse again.

Video recipe Jellied pork feet and ears

If you like gourmet dishes, then we would like to suggest making pork ear jellied meat for you!

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

Ingredients:
pork ears – 1 kg;
onion – 1 head;
aromatic peppercorns – 4 pieces;
bay leaf – 4 pieces;
dried basil - a pinch;
garlic – 0.5 heads;
salt;
paprika, lemon, boiled egg, carrots, green peas for decoration.

And the cold one is prepared like this:

Scrape and rinse ears.

Transfer the prepared product into a container, pour in water and put everything on fire.

Boil, remove the noise and cook the broth for three hours.

An hour before the end of cooking, add peeled onion, pepper, a couple of bay leaves, and salt.

Take out the finished ears, cut them into pieces and place them in prepared bowls.

Pour the broth in here, just be sure to strain it, and then mix it with crushed garlic.

Now decorate the dish, use the products described in the ingredients for decoration.

Bon appetit!

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 legs with beef

Ingredients:
2 pork legs,
500 g beef,
1 onion,
1 carrot,
1 head of garlic,
3 bay leaves,
parsley root,
salt and ground dark pepper to taste.

Preparation:
Place the cooked pork legs and beef meat in a large saucepan and cover with water. After boiling, cook for 3-4 hours, then add peeled onions, peeled carrots, parsley root and bay leaf. Add salt and pepper to taste. Cook for about 2 hours. Strain the cooled broth, adding garlic passed through a press. Cut the meat, removing bones and skin, and chop finely. Arrange the meat in the molds, garnish with chopped carrots and pour in the broth. Place the jellied meat in the refrigerator.

Jellied pork legs with chicken

Ingredients:
4 pork legs,
1 chicken,
2 onions,
2 carrots,
5-7 cloves of garlic,
3-4 bay leaves,
celery root,
salt and aromatic pepper to taste.

Preparation:
Place the chicken, broken into pieces, into a saucepan along with the pork legs. Pour in water until the meat is completely covered. Bring to a boil, skim off the foam and cook over low heat for 3.5 hours. After this, add peeled vegetables, celery root, salt and spices. Cook for another 2 hours. Remove the meat from the broth and chop, mix with garlic passed through a press and arrange in molds. Add the carrot pieces and pour in the strained broth. Allow to cool to room temperature, then put in the refrigerator.

Jellied pork legs in a slow cooker

Ingredients:
2 pork legs,
500 g pork pulp,
2 onions, 1 carrot
,
1 head of garlic,
6-8 aromatic peppercorns,
4 bay leaves,
dill,
salt and dark ground pepper to taste.

Preparation:
Soak the meat in cool water for several hours, changing the water a couple of times during soaking. After this, place pork legs, meat, peeled onions, peeled carrots, bay leaves and aromatic peppers into the multicooker bowl. Pour in water so that it covers the meat, add salt to taste and set the “Stew” mode for 5 hours. Then strain the slightly cooled broth a couple of times, pepper and add salt again, if necessary. Grind meat and garlic. Place the meat in the form, add finely chopped dill and garlic. Pour in the broth, stir lightly and place the mold in the refrigerator until the jellied meat has completely hardened.

Jellied pork legs will not go unnoticed on your table if you follow the usual aspects and cook with pleasure! Bon appetit!

6 recipes for the most delicious jellied meat

Jellied meat made from beef, pork, chicken or fish will turn out rich and transparent.

8 secrets of delicious jellied meat

1. To ensure that the appetizer freezes perfectly, for the broth it is better to take parts of the carcass that have the most collagen: pork or beef legs, tails, pig ears, marrow bones or a whole fatty chicken. For the meat part, any kind of meat without fat is suitable.
2. To make the jelly transparent, you need to not only wash the meat, but also soak it in cool water for several hours, not only remove the foam with a slotted spoon, but also drain the first water after boiling. The finished broth will have to be filtered a couple of times. This applies to all types of meat - pork, beef, chicken, not counting fish. If you are too lazy to bother, follow the simplified scheme from the recipes.
3. The onions for the broth do not need to be peeled. If you throw in the husks, the broth will turn out more golden. Carrots are usually peeled: the skin does not affect either the color or taste.
4. You should add a little more salt than usual: during the hardening process, the taste will even out.
5. If you decide to lighten the broth, use one egg white per 2 liters of water. Separate the white from the yolk, beat lightly in a bowl and pour into the bubbling broth after removing all the ingredients. Cook for a couple of minutes until the whites have curdled. Remove from heat and strain well.
6. If you wish, you can create the dish a little brighter and decorate it. Circles or figures of boiled carrots, halves or slices of eggs, parsley leaves, green peas and corn will look great. Place your chosen ingredients in a mold, spread the meat on top, and then pour in the broth. You can add lemon slices to the fish jellied fish.
7. If you do not follow the proportions, take bad or inappropriate ingredients, the jelly will either not be very strong or will not set at all. On average, jellied meat freezes in 2–4 hours. If this does not happen, add gelatin (however, instead of jellied meat you will get aspic). Strain the broth, pour it into a saucepan and heat it up. Dilute the required amount of gelatin in warm water, following the directions on the package. Combine gelatin and broth until the first is completely dissolved. Collect the jellied meat and place it in the refrigerator.
8. Store the finished dish in the refrigerator for no more than 2 days.

Jellied pork knuckle

Ingredients

• 1 kg pork knuckle;
• 500 g pork without bones and fat;
• 1 onion;
• 2–3 bay leaves;
• salt - to taste;
• 5–6 peas of aromatic pepper;
• 2–4 cloves of garlic.

Manufacturing

Using a knife under running water, scrape off all excess from the skin of the shank: it should become smooth. Wash the meat well. Pour 2.5 liters of water into a saucepan and place the shank and fillet in it. Bring to a boil over high heat, skim off the foam and simmer over low heat for 5 hours.

Add the onion, bay leaf, salt and pepper to the broth and cook for another hour.

Remove the meat from the broth and place in a colander to allow the broth to drain into the pan. Remove the pork from the bones and skin, shred and set aside on a plate. Pass the garlic through a press or grate it on a small grater and combine with the meat.

Strain the liquid through cheesecloth. Place the meat in one huge mold or several small ones and fill it with broth. Cool and put in the refrigerator to form a jelly.

Bookmark it 🍖

• What to cook with pork: 10 unique recipes from Jamie Oliver

Beef jellied meat

Ingredients

• 2 beef shins;
• 1 onion;
• 1 carrot;
• 1 parsley root or parsnip or celery stem;
• 3–4 sprigs of celery;
• 3–4 sprigs of parsley;
• several peas of black and aromatic pepper;
• 1 kg beef fillet;
• salt, pepper - to taste;
• 1 head of garlic.

Manufacturing

Under running water, scrape off any excess from the beef shanks and wash. Place in a large saucepan and fill with water (about 5 liters will be needed). Bring to a boil over moderate heat, remove the foam and reduce the temperature to low.

Coarsely chop all the vegetables and herbs (take only the stems from the parsley, set aside the leaves) and add to the broth. Throw peppercorns into the pan. Simmer uncovered for 3-4 hours, allowing it to simmer extremely low.

Wash and cut the beef fillet into large pieces, pour boiling water for 3-5 minutes. Remove the meat from the water and place it in the pan with the remaining ingredients. Cook for another 3-4 hours, skimming off the foam as needed. The water should evaporate by about half.

Add salt half an hour before removing from heat. Strain the finished broth through cheesecloth and let it cool.

Separate the meat from the drumsticks from the skin and bones and, along with the rest, tear into fibers or cut into pieces. Combine them with finely chopped parsley leaves. Season generously with salt and pepper. Place the meat in the pan.

Line a colander with gauze or a cloth napkin, chop the garlic and place it on the cloth (medical system of cells and intercellular substance, united by a common origin, structure and functions) . Return to the broth: skim off excess fat from the surface, reheat and add salt. Strain the liquid through cheesecloth with garlic and pour over the meat. Cool and refrigerate until ready.

Prepare 🥩

• 10 cool beef dishes

Chicken jellied meat

Ingredients

• 1 fatty chicken (about 2 kg);
• 1 onion;
• 1 carrot;
• 3 cloves of garlic;
• 1 teaspoon salt;
• 5 black peppercorns;
• 4 bay leaves.

Manufacturing

Remove the skin from the chicken and thoroughly wash the carcass. Place it in a saucepan and fill it with water so that it covers the meat by about 5 cm. Bring the water to a boil over high heat and skim off the foam. Cook for 4 hours over low heat. Remove scale and grease as necessary.

When the broth has evaporated by half and the meat begins to easily fall off the bones, add the onions, carrots and garlic and simmer for another 30 minutes. Throw salt, pepper and bay leaf into the pan and leave for another half hour.

Remove the meat and vegetables, strain the broth and cool. Separate the meat from the bones, tear or cut into small pieces, which are then placed in a mold on top of the carrots (optional) and pour over the cooled broth. Put it in the refrigerator.

Experiment

• What to cook with chicken: 6 exciting recipes from Gordon Ramsay

Jellied pork and chicken legs

Ingredients:

• 500 g pork legs;
• 550 g pork without bones and fat;
• 350 g chicken fillet;
• 300 g chicken drumsticks;
• 500 g chicken thighs;
• 1–2 carrots;
• 2–3 onions;
• ½ head of garlic;
• ½ bunch of greens;
• 3–5 bay leaves;
• black peppercorns - to taste;
• salt - to taste.

Manufacturing

Carefully wash all the meat under cool water, scrape off any excess from the legs and place in the pan. Pour in 4 liters of water, bring to a boil and skim off the foam.

Add carrots, onions, garlic and all the herbs (you can throw in a few leaves for decoration) and continue cooking over low heat for 2-3 hours. Throw in the bay leaves, pepper and salt and simmer over low heat for a few more hours until the meat begins to pull away from the bones.

Remove all the ingredients from the broth and strain it well a couple of times. Separate chicken and pork from bones and skin and tear or cut into small pieces.

Place the meat in a mold, garnish with parsley leaves if desired and pour in the broth. Cool and put in the refrigerator to allow the jellied meat to harden.

Try

• 10 most delicious pork dishes

Jellied pork and beef in a slow cooker

Ingredients

• 2 pork legs;
• 1¹⁄₂ kg beef on the bone;
• 1 onion;
• 1 carrot;
• 3 bay leaves;
• salt and pepper - to taste;
• 3 cloves of garlic.

Manufacturing

Wash the meat under cool water, clean the legs from dirt. Cut the onions and carrots into large pieces.

Place the meat and other ingredients in the multicooker bowl, add salt and pepper and fill with water almost to the brim. Turn on the “Extinguishing” mode and set the timer for 6 hours. Cover with a lid.

When the multicooker signals that it is ready, remove the meat from the broth, separate it from the skin and bones, cut it or tear it into small pieces.

Chop the garlic and add to the meat. Place in a mold, fill with broth strained through cheesecloth and put in the refrigerator.

Save your energy

• 10 of your favorite dishes that are more convenient to cook in a slow cooker

Jellied fish

Ingredients

• 1.8 kg of fish (salmon, sturgeon, carp, sawfish, pike perch, trout, cod, chum salmon are suitable);
• 1 fish head;
• 1 fish tail;
• 2 onions;
• 2 carrots;
• salt - to taste;
• 10 g of fish spice consistency;
• 8 black peppercorns;
• 1 bay leaf.

Manufacturing

Wash the fish well, remove the entrails and gills, but do not remove the scales. Cut into large pieces. Place the fish and additional head and tail into a saucepan, add onions and carrots and fill with water to completely cover the contents. Bring the water to a boil, skim off the foam and add salt. Cook for another 20 minutes.

Remove the meat pieces from the broth, clean them and set aside. Return the skin and ridges to the pan. Add fish spices, peppercorns and bay leaf. Continue cooking over low heat.

After 40 minutes, remove all ingredients from the broth and strain it well. Place the fish fillet in the pan, decorate as desired and pour in the broth. Place in the refrigerator until ready.

Jellied pig's ears

Preparation time: 1 hour

Production time: 6 hours

Number of servings: 4 pcs.

Ingredients

Pig ear jelly

To prepare real jellied meat (or jelly), you need to use pork or beef legs, tails or ears, and shanks. They contain a lot of cartilaginous tissue (the structure of tissues of living organisms is studied by the science of histology) and in the process of boiling they will give that jelly-like thickness to jellied meat.

Usually they also put meat in the jellied meat, but I have met lovers of jellied meat made from just the legs. I love to crunch ears and often cook them for myself (I’m the only one in the family). Jellied meat from the ears freezes unsurpassedly. And with fried potatoes and horseradish - just a song!

How to cook “Jellied pork ears” step by step with photos at home

For jellied meat, let's take pig ears, I have 4 pieces, with a total weight of 900 grams. If you wish, you can also add meat, but here it’s up to everyone’s taste. For the broth, take carrots, onions, aromatic peppercorns, cloves, bay leaves, and chili.

Soak the ears in water for an hour, then wash them, scrub them, cut them into 2-3 pieces and let them cook.

When it boils, skim off the foam and reduce the heat to low. Cook for 2-2.5 hours on the lowest heat. Then add carrots, onions, and spices to the broth.

Cook for another hour and a half. Half an hour before readiness, remove the vegetables and add salt.

Boiled ears can be cut smaller or minced in a meat grinder, but this time I decided to try using a blender. I turned on the blender for almost 1-2 seconds, I wanted the pieces to remain.

Mix the crushed ears and broth. Pour the jellied meat into molds. Garnish with boiled carrots and parsley leaves. After cooling in the refrigerator for 3-4 hours, it was ready to eat!