Jellied pork head and legs recipe

Jellied pork head and legs recipe

Ingredients

Step-by-step recipe for making jellied meat from pork head and legs with photo

Chop the head, tar the pieces, rinse, scrape and rinse again.

Next, transfer the pieces of meat into a huge container, put three whole onions here, chopped two carrots, fill everything with water and boil.

Remove the foam that appears, turn the heat to low, add peppercorns and a couple of bay leaves to the broth and cook the jellied meat for 6 hours.

Remove vegetables from the broth; they will not be useful to you.

Strain the broth and add salt to your own taste.

Video recipe Jellied pork head and legs

Jellied pork knuckle

You can also make equally tasty and satisfying jellied meat from pork knuckle!

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

Ingredients:
pork knuckle – 1 piece;
onion – 2 heads;
garlic – 3 cloves;
dark peppercorns - 1 teaspoon;
dill;
table horseradish;
Russian mustard;
salt.

And the cold one is prepared like this:

Soak the shank in water for an hour.

Then try to carefully cut the meat from the bone, do not remove the skin. Cut into large pieces.

Boil the shank with the onion, cut into medium pieces; do not peel the skins.

As the contents boil, remove the foam. Next you need to add salt and peppercorns.

At this point, you should create a small fire and cook the food for four hours.

The finished broth must be strained, the meat cooled, and separated from the skin.

Cut large pieces of meat into medium-sized pieces.

Chop the garlic and mix with the meat pieces.

Prepare the boats, place them in the cooked garlic-meat mixture and pour the broth here.

Bon appetit!

How to cook jellied pork head and legs

Everyone prepares jellied meat differently. Some housewives prefer to use chicken meat. But in this case, for the best hardening, you usually have to use gelatin. The rest cook this dish from pork feet. How to prepare jellied meat, adhering to eternal Russian traditions? For this, take an additional pig's head. The solidification of the broth into a strong jelly is guaranteed for you, and the richness of the meat will turn your dish into a delicacy for real gourmets.

Recipe for making pork jellied meat

• four pork legs;
• half a pork head;
• one carrot;
• two onions;
• 5 cloves of garlic;
• Bay leaf;
• one parsley root;
• dark peppercorns;
• mustard;
• salt;
• horseradish.

How to cook jellied meat

1. Carefully wash the pork legs and head with a brush. If necessary, singe the hairs over the fire. The layer of fat on the head behind the ears is usually trimmed away.
2. Soak the meat pieces in cool water for 5 hours, changing it from time to time. This is done to remove blood debris.
3. Place the cooked legs and head in a large saucepan and then fill with cool water, the level of which should be 10 cm above the pieces.
4. After putting it on the fire, watch the boiling action to carefully remove the foam. Even if it is successfully removed, it is recommended to completely drain all the water, and then put it back on the boil, filling the pan with cool water and adding all the spices and seasonings (chopped onions, whole garlic, carrots and parsley root). This option allows you to prepare jellied meat with the clearest broth.
5. After boiling, reduce the heat to low. There should be barely noticeable bubbling in the pan. Cover the lid, but not all the way.
6. During five to six hours of “simmering” the broth, approximately a third of the water will boil away. Under no circumstances should you add water. But how to cook jellied meat that consists of more than just meat? Then consider this in the first step. It is necessary to immediately pour a huge amount of water into the raw meat.
7. Half an hour before the end of cooking, add bay leaf, pepper and salt.
8. Turn off the heat and let the mixture cool slightly.
9. When you begin the cutting step, remove the cooked meat into a large bowl. Using a knife, separate pieces of fat, bones and cartilage from the pulp. Almost everyone loves everything that is cooked in jellied meat; others prefer only meat. Therefore, do as you are used to.
10. Place the meat pieces in the deepest ramekins. You can decorate the dish by placing cut out figures of carrots or green bell peppers under the meat. If the jellied meat has solidified well, the container can be turned upside down, on which there will be colorful pieces.
11. Pour the broth into the molds. If you are afraid that the jellied meat will not harden (which is very unclear), add prepared gelatin. By the way, it is precisely thanks to the pork head that the broth turns out strong. So you don’t have to be afraid of nasty moments.
12. Place the dishes in the refrigerator to harden. The next day the dish will be ready. Serve with horseradish and mustard. Knowing the secrets of how to cook jellied pork, you can cook it from any other meat.

Pork head jellied meat

Ingredients

• Pork head 1/2 pcs.
• Onion 1 pc.
• Carrot 1 pc.
• Bay leaf 3 pcs.
• Dark peppercorns 6 pcs.
• Garlic 4 cloves
• Table salt 1 tbsp. l.

Manufacturing

Pork mixes perfectly with other types of meat (beef, chicken, veal, turkey), you can also add offal to the composition (ears, snout, tongue), various vegetables and spices. Due to its richness and richness, it is possible to do without gelatin, but if desired, it can be added to the recipe for those who like a perfectly thickened dish.

The back of the tongue can be used for jellied meat, but the tongue itself can be set aside for making other dishes. There is no need to use it, because the food will already be rich. There is no need to use brains for jellied meat. They can be prepared separately, for example, boiled, fried or stewed.

You can give preference to the most common option for cutting a pork head. It is soaked in advance (preferably for 10-12 hours). Then the head is painstakingly washed and dirt is removed. As necessary, use a burner to singe the bristles. Next, the eyes and tongue are cut out. The head is cut into four parts and jelly is boiled from them.

First you need to cut the pig's head. Either the whole half (if you have a suitable container) or individual pieces will be useful. In any case, the meat is placed in a huge pan and filled with water so that the pork head is completely covered. Next, you should put it on the fire and wait until it boils. After boiling, you need to cook the dish for another 5 minutes. After this time, the water must be drained and the meat rinsed under running water.

After this, the head must be placed in the pan again. You need to pour enough water so that its level is 5 cm higher than the level of meat. Then the jellied meat is placed on the fire and wait until it boils. After this, the heat must be reduced to a minimum and cooking continued (it will take 6 hours). During the first hour, it is necessary to stir the dish from time to time and remove foam if it is created (due to the previous procedure, there will be a small amount of foam). After four hours of cooking, you need to add whole (peeled and washed) carrots to the pan, as well as one onion (washed, but in the husk).

Later, you need to cook the dish for another 1 hour. Then the food is salted, bay leaves and pepper are added to the water. After 6 hours of cooking, the pork head is ready. You shouldn’t pull it out of the broth right away. It is necessary to turn off the stove and let the meat cool slightly. The pork head must be placed on a large dish after the water has cooled so that the meat can be quietly removed with your hands. Next, the pork head must be disassembled and cut into pieces. The meat must be in one container, and the cartilage and skin in another. The bones won't be useful. You can throw them away.

At this time, it is necessary to peel the garlic and chop it. Simply cut it into small pieces using a knife. Next, the garlic must be mixed with finely chopped meat. You can add both cartilage and skin to the meat (this depends on the taste preferences of the household).

Now you need to take a separate form in which the jellied meat will be placed. Place the meat part of the jelly in it. You need to remove the boiled carrots from the broth and cut them into small pieces. It is laid on top of meat and garlic. You can simply remove the onion from the broth; it will not be needed. The liquid itself should be filtered through a double layer of gauze. Bay leaf and pepper also need to be taken out; they will not be useful.

The broth must be poured into the prepared forms with meat and carrots. Then the jelly goes into the refrigerator to harden. The process takes about 8-10 hours. That's the whole recipe. Before serving, homemade jelly must be placed on a plate, turning the molds over. But it can also be served in deep plates.

You can decorate homemade jellied meat with sprigs of fresh herbs. Separately, you can put garlic-sour cream sauce, mustard, grated horseradish with beets, or spicy adjika into the gravy boats. A nourishing, appetizing and savory dish is ready, you can try it. Bon appetit!

Step-by-step recipe for making jellied pig's head with photo

It is difficult to imagine a New Year's feast or huge holidays without the usual jellied meat on the table. It is believed that the dish was invented in Rus', but the French improved it and gave it the look and taste that we know now. Taking Russian jellied meat as a base, they refined it by adding vegetables, eggs and various game meats. And later, French chefs brought the so-called “galantine” back to Russia.

Almost everyone loves jellied meat, but since it takes a long time to cook, modern housewives do it quite occasionally, making do with store-bought aspic. But not a single store-bought dish can replace real homemade jellied meat prepared with careful hands. After reading this recipe, you will learn how to cook jellied pork head so that it comes out rich, tasty, beautiful and freezes perfectly.

Ingredients

6 rules for perfect jellied meat

Not every housewife can cook delicious jellied meat. Some are afraid that the jelly will not harden; for others, it turns out opaque and unappetizing in appearance. But there are only 6 rules, knowing which you can cook perfect jelly. In the first year of my life together with my husband, I tried for the first time to cook a dish for the arrival of my in-laws. This is where I needed my grandmother's advice . Jellied meat eventually became the main dish on the table, so everyone liked it.

• So, first you need to choose the right meat . One of the main ingredients is pork bones and cartilage. You can often come across a recipe for jellied pork made from pork legs and head. But you can limit yourself to just one thing. The rest of the meat can be added to taste. It could be pork fillet, sliced ​​beef, or whatever poultry.
• Next, before cooking, be sure to soak the meat and change the water a couple of times so that all traces of blood are washed away (by the internal environment of the human and animal body) . Fill it with cool water so as to completely cover it, and leave for a while until the water turns pink. Change the water whenever this happens. Usually 2-3 shifts are enough.
• The third rule says that the first water after boiling must be drained . This will ensure the broth is clear. After draining the water, wash the meat under running water and pour it in again, covering the contents of the pan by no more than two centimeters. With other proportions, the jelly runs the risk of not freezing.

• The fourth rule deals with spices . Carrots and onions should be added to the pan after it has been cooked for 4 hours, otherwise the whole smell of the vegetables will disappear during long cooking. The onion, my grandmother recommended, should not be peeled; it will give the broth a wonderful golden color. It is necessary to salt the broth at the same time. If you create this first, you can over-salt it. Bay leaf and pepper are added half an hour before the end of cooking.
• You should disassemble cooked meat with your hands so as not to miss small bones. And you shouldn’t throw away the skins and cartilage, they give the jellied meat an extraordinary richness.
• And the last rule is the correct temperature for the jelly to harden . In an apartment, even on a windowsill near a window, the jelly will not harden. It is also not allowed to expose it to frost, otherwise it will freeze and lose its thickness. The perfect space for this purpose is the middle shelf of the refrigerator. If you did everything correctly, the jelly will harden in a few hours.

Manufacturing process

1. Before making jellied pig's head according to my recipe, you need to cook the meat. Usually the pork head is sold already perfectly cleaned and chopped into pieces, but there is always something left to work with. I wash it well, you can rub it with a brush to be sure, and remove the remaining stubble from the skin with a sharp knife. If you have part of your head with ears, you need to cut them off and carefully wash them separately and remove the hair. You can also trim off the thick layer of fat behind the ear if you wish, but this is not necessary.
2. After this, I fill the meat with cool water and soak it, as I said above, changing the water from time to time.
3. I put the pieces of head in a huge saucepan and fill it with water so that the meat is covered. I bring it to a boil, skim off the foam and pour out the first broth, as my grandmother recommended.
4. I rinse the meat, put it back in the pan and fill it with cool water again.
5. I bring it to a boil again and reduce the heat to low. The broth should be cooked over low heat and without a lid, so that excess water evaporates moderately, and the jelly does not have a corresponding greasy aftertaste.
6. I leave the broth to cook for 4 hours and go to outline this recipe for you.
7. After this time, the future jellied meat must be salted to taste. Do not add too much salt; at this step it is better to add too little salt. Then I add a peeled onion to the pan, as you remember, for color, and peeled fresh carrots. After another half hour, I pour out dark aromatic peppercorns, almost 5-7 balls, and throw in 3-4 bay leaves.
8. At the end of cooking, I let the jellied meat cool to room temperature and remove the meat. I take it apart with my hands, sorting it carefully so that no small bones remain. From time to time I leave the cartilages, ears and snouts, from time to time I don’t, do it at your own discretion. I chop huge pieces of meat finely.
9. I carefully strain the broth through cheesecloth. I put it in the refrigerator for a short time so that unnecessary fat rises to the top and solidifies. At this time, I pour almost a spoonful of broth into a cup and put it in the refrigerator. If the broth in the cup hardens, then there is no need to add gelatin, and you did everything right. True, I don’t understand any way to prevent the pork head broth from congealing. It always comes out very resilient and strong.
10. I remove the frozen fat with a spoon.
11. I put the pan with the broth back on the stove and bring it to a boil. Right now, you need to taste it for salt and add more salt as needed.
12. To the disassembled meat I add finely chopped garlic, 3-4 cloves, as you like. I put the meat in a mold and fill it with broth until it becomes a watery porridge. At this step, I decide what type of dish I want to receive. Meat mixed with jelly or a layer of meat and a layer of jelly on top.

If you wish, you can place finely chopped pickled cucumber between the layers, this will give the jellied meat a unique taste.

Jellied meat decoration

1. If the dish is being prepared for a festive table , it can be very beautifully decorated with a hard-boiled egg. To do this, I divide the boiled egg into white and yolk. I cut the white into thin strips and mash the yolk with a fork.
2. I pour a little broth onto the frozen jellied meat and place flowers on top that look like snow-white chrysanthemums. The yolk serves as the center. I pour a small amount of broth over it and let the dish harden again. Later I add broth again and let it harden again. I decorate with dill sprigs , dipping them into the broth. I pour an outer layer of broth on top so that the surface is smooth.
3. The indescribably delicious festive jellied meat is ready. to serve with horseradish , without betraying traditions.

Video recipe

Now you understand how to cook jellied meat from a pig’s head, and to consolidate your acquired knowledge, I invite you to watch the video for this recipe:

The ingredients for jellied meat can be very different, there are countless recipes, but the most popular of them are the usual jellied meat made from pork and beef and the leanest version made from chicken. You can serve the dish in a very original way by making jellied meat in a “Piglet” bottle; you can also constantly deviate from traditional recipes and prepare jellied beef tongue.