Jellied pork legs with gelatin recipe

Jellied pork legs with gelatin recipe

Ingredients

Step-by-step recipe for making Jellied pork legs with gelatin with photo

And the cold one is prepared like this:

Soak the pork beforehand; the skin should soften and congealed blood should be removed (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and postcellular structures: erythrocytes and platelets) . Soak the product for at least 3 hours.

Afterwards, scrape the legs.

Wash the product thoroughly under cold water and transfer to a container.

Pour clean water into this; the liquid should slightly cover the meat.

Place the container with the contents on the fire and boil.

Next, work on the gelatin mass. Take a little broth, cool it and pour it into dry gelatin, it should dissolve.

While the gelatin is dissolving, rinse a piece of pork and place it in a container with bubbling legs; the meat should cook for an hour.

Now let's get to the vegetables. Peel the carrots and cut into cubes.

Peel the onion and try to chop it as finely as possible.

Place these two vegetables in the broth, add peppercorns and bay leaves, and don’t forget about salt.

Cook everything together for another hour.

After the allotted time has passed, remove meat products and vegetables from the broth.

Separate the meat from the bone and cut into small pieces.

Place the chopped meat back into the container with the broth, turn on the heat again and boil.

Add here some ground pepper, crushed garlic and dissolved gelatin mass.

Prepare the boats and pour the broth with meat into them. Cool the food and place it in the refrigerator for 5 hours. That's all, the most delicious jellied pork legs with gelatin is ready!

Video recipe Jellied pork feet with gelatin

Don’t rush to leave, because next we will tell you about another exciting recipe and you will find out how else you can prepare jellied pork legs with the addition of gelatin!

So, in order to prepare a cold one according to this recipe, you will need:

Ingredients:
pork legs – 4 pieces;
pork pulp – 0.5 kg;
carrots – 1 piece;
onion – 1 head;
peppercorns;
dark ground pepper;
bay leaf – 2 pieces;
gelatin – 20 g;
garlic – 3 cloves;
salt.

This is how the dish is prepared:

Immediately rinse the pork legs well, place them in a wide container and pour in enough water so that the meat is not simply covered, but there is 5 cm more water.

Place the container with the contents on the fire, boil and skim off the resulting foam.

Turn the heat to low, cover the container with a lid and cook the broth for four hours.

Next, take a little broth, cool it and mix with gelatin.

Now add the pork to the broth with the legs, just rinse it first, and cook everything together for another hour.

Peel the onion and cut into cubes.

Peel the carrots and also cut into cubes.

Add two vegetables, a bay leaf, dark peppercorns, and salt to the broth. Cook everything together for another hour.

After the allotted time has passed, remove the meat products from the broth and let them cool. Later, separate the meat from the bone and cut the flesh into small pieces.

Pour the gelatin mass into the broth and boil.

Prepare the boats and place the meat pieces in them.

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 for 1 hour until cooked, 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!

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 extremely beautiful in jelly, and 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.

Jellied meat recipes: from pork legs, from chicken, from beef, with gelatin

Pork leg jellied recipe

To prepare jellied pork legs, you will need the following products: four pork legs, two carrots, two onions, fifteen peppercorns, a couple of bay leaves, 6 cloves of garlic and salt.

Let's start manufacturing. We scald the legs and wipe them dry with a dry, clean towel. We rub the legs with flour and scorch with fire those places where the stubble is still visible. After this, we wash the legs well and chop them into pieces. Place the parts in a saucepan, fill with cool water so that the water is five to six cm above the legs, add carrots and onions, peppercorns and bay leaves. Cook over low heat under a closed lid, so that the water is slightly stirred, for five to six hours. At the same time, carrots, onions and carrots are obtained earlier, an hour and a half after boiling. Add salt an hour before the end of cooking.

After a suitable time has passed, remove the legs from the water; there should be 5 cups left in the pan. Separate the meat from the bones, chop it and place it in molds. Strain the broth from the pan and pour in a small amount of chopped and arranged meat, squeeze in the garlic and mix well, and then carefully add the broth in a small stream to the edge on top of the meat. Let it cool slightly, and when the jellied meat has cooled to room temperature, you can put the molds in the refrigerator. Before serving, remove the jellied meat from the refrigerator, carefully trim off the layer of fat from the surface of the jellied meat and cut it (if the shape was large) or put it out of the molds. Usually jellied meat is eaten with mustard or horseradish.

Recipe: Chicken jellied meat

To prepare chicken jellied meat, take half a medium-sized chicken, one bay leaf, one or two clove buds, a few dark peppercorns, salt, one clove of garlic, herbs and eggs for decoration.

We prepare it this way - we wash the chicken carcass well, put it in a saucepan with 3 liters of water, add a little salt, cloves, bay leaf and pepper, set it to simmer over low heat for at least 2 hours, skimming the fat and foam from time to time. surface of the broth. Strain the broth.

We take the chicken carcass out of the broth, remove the meat and chop it. You can add garlic, cut into leaves, to the meat.

We filter the broth again, you should get a completely transparent liquid without foreign impurities.

Boil a hard-boiled egg, peel it and cut it into thin slices. Place the meat at the very bottom of the jellied meat mold and pour in a small amount of broth so that it lightly covers the meat. Place the mold in the refrigerator. After the contents of the mold have cooled, place slices of eggs and parsley leaves on a cool surface, now pour the broth to the very edge of the mold and put it in the refrigerator again, now until it hardens completely.

Beef jellied recipe

To prepare beef jellied meat, you will need the following products: one kilogram of beef, one or two carrots, ground dark pepper, a small head of garlic, four to five bay leaves, 5 peppercorns, water and salt.

Now we are preparing the jellied meat itself. We wash the meat and cut it into pieces, put it all in a huge pan and fill it with water. Place on the fire and cook for quite a long time, at least five to six hours. The fire should be small. Just remember that the water must exceed the level of the meat by five to six cm.

When the cooking time comes to an end, you will see that the broth itself has become viscous and thick. It's time to add pepper, chopped carrots and bay leaves to it. Continue cooking for another 10-15 minutes, remove the meat from the broth and separate it from the bones, strain the rest of the broth, then add salt. We put the meat back into the already strained broth and continue cooking for another half hour.

Now you can add garlic to the jellied meat and pour it into a mold to let it harden. To do this, it is best to put it in the refrigerator for six to eight hours.

Recipe for jellied meat with gelatin

Prepare approximately three kilograms of beef shin, two large chicken legs, four to six packets of gelatin, a couple of onions, a couple of carrots, a bay leaf, salt and pepper.

The jellied meat itself is prepared like this: we chop and wash the beef, pour boiling water over it and let it cook. As soon as it boils, let’s create a little less fire. We constantly remove fat and foam from the surface. Once the foam has finished creating, remove the meat to another bowl. Strain the broth (by the way, it can continue to be used for making soups and sauces).

Place the meat in another pan and fill it with water, add carrots and onions. We wait until it boils and again turn the heat down so that the broth stirs slightly. Cover the pan with a lid and leave to cook for five to six hours. Now we can put in the legs, just remove all the fat from them in advance. Cook until the meat from the legs begins to separate from the bone. By this time, the beef will also be ready. About fifteen minutes before the end of cooking, add salt and pepper, remove the meat from the broth, and filter the broth itself again.

Soak the gelatin in part of the broth. Once the meat has cooled, cut it into pieces. Place the meat in molds. As the gelatin swells, dissolve it in a water bath or simply put it on the fire until completely dissolved, but do not bring it to a boil, pour it into the strained broth, mix and pour the broth into molds with meat. Now you can set it to cool down. You will not find any fat on this jellied meat; it will be so strong that it will not spread on your table. If the housewife prefers that there is still a layer of jelly on top of the meat in the jellied meat (and in this recipe everything is done so that there is no jelly, so that the meat is distributed moderately throughout the entire form), then fifteen minutes before the end of cooking it is necessary to add another liter of boiling water.

It is usually customary to serve horseradish or mustard with jellied meat. So this homemade jellied meat is perfectly matched with homemade mustard prepared without the help of others.

Enjoy yourself and surprise your guests.