Jellied pig's ears

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 eat 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!

Pig ear jellied recipe

Ingredients

Step-by-step recipe for making Jellied pork ears with photo

Video recipe Jellied pork ears

Jellied pork feet and ears

We also recommend that you prepare jellied meat from pork legs and ears according to a different recipe. This cool drink also comes out fragrant, rich and very tasty!

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

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

This is how jellied meat is prepared:

Immediately soak the legs in cold water and leave for 5 hours.

Then process the food with a knife, scrape the surface and wash.

Now rinse the ears and place them, along with the legs, in a large container.

Fill the food with water, boil and remove the foam.

Turn the heat to low and simmer the broth for 5 hours.

Peel the carrots, onions, parsley, and garlic.

A couple of hours before the end of cooking, add cooked vegetables to the broth, just leave the garlic and salt

In 5 minutes, add a couple of bay leaves.

Then remove the meat and vegetables and strain the broth.

Separate the meat from the bone, chop it and mix with pepper and chopped garlic.

Prepare the skewers, place them in the prepared mass, and fill it with strained broth. If you wish, you can decorate the dish using boiled carrot mugs and herbs.

Bon appetit!

Impeccable jellied meat from pork head, legs, knuckle and ears: 4 very tasty recipes

Jellied meat is considered the most necessary snack on any holiday, including New Year's. No person can resist this food. Every time it stands on the table, the hand itself reaches out to test it. Even when we are cooking, a savory smell emanates throughout the room, foreshadowing some action.

Jellied meat is prepared from various types of meat. But you and I will cook with pork. After all, it is from the pork part of the body that a rich broth comes out, and this is what we need, so that it hardens without gelatin.

Therefore, cook the broth until the meat begins to peel off the bone, this is approximately 6 to 8 hours.

Preparing jelly is easy, you just need to know how to choose the right meat and bones. Cooking releases gelling substances from the bones, which help the jellied meat harden. For production, it is best to take pig heads, ears, legs, tails, and shanks. Another main ingredient in hardening is water; the most important thing is to find out the amount of water at which our jellied meat will harden.

Tip: constantly put the meat in cool water at the rate of 1 kg. meat per 1.5 liters of water, otherwise we may end up with either watery jellied meat that will not harden without gelatin, or there will be very little water in it, then it will turn out very cool.

Try to constantly eat fresh meat for him. It will even be better if you take homemade one, then the broth will be much more aromatic and tastier.

Pork head jellied recipe. How to cook at home:

I think at the moment it’s easy to go to the market and buy a pig’s head and prepare excellent jellied meat. Which is perfect for both holidays and family feasts. Imagine how you serve this dish on the table with mustard or horseradish and all the guests will be in ecstasy from such an appetizer, because it goes well with any drink.

Ingredients:

• Pork head (not whole) approximately 4 kg.
• Carrots – 1 pc.
• Bay leaf – 3 pcs.
• Salt - to taste.
• Allspice – 2 – 3 pcs.
• Peppercorns – 7–10 pcs.
• Cloves – 1 pc.
• Garlic – 5 cloves.

1. First you need to cut up the pig's head, you can watch the video on how to cut it.

2. We throw away the brains, we don’t need them, but from the tongue you can create any other delicious dish.

Advice: the most basic thing is to leave the cartilage, skin, skin, it will be needed for hardening.

3. Soak the head pieces in cool water for 5 hours, changing the water 2 to 3 times from time to time. This is done so that all the blood (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) drains , to reduce noise (foam) during cooking and for the transparency of the broth .

4. Place the cartilage, pieces of meat, and skin on the fire and after boiling for 5 minutes, drain the water.

Pay attention! For 1 kg. For meat, take 1.5 liters of water or the level should be 5 cm above the meat.

5. Then fill it again and cover with a lid. When the water boils, turn the heat down much lower, add some salt, and cook for 6 hours, making sure to turn off the noise before it boils. Depending on the pieces, if they are huge, cook for more than 1 hour.

6. Approximately half an hour before readiness, add onions, peeled carrots, spices and bay leaves. Add salt again, tasting it.

We add vegetables to improve the taste; we won’t need them later.

7. Once the meat is cooked, we are in no hurry to remove it from the broth. Let it cool down a little so that your hand can bear it. Then we take it out, separate it from the bones, fat, skin and cut it into small pieces.

8. Garlic, finely chopped or pressed through a garlic press.

9. Strain the broth and put it on the fire to boil again. Then add garlic to the broth and mix well.

10. Pour broth over our meat and stir.

11. Let it cool and put it in the refrigerator so that it hardens.

Serve with mustard or horseradish.

Traditional jellied pork feet. The secret of making jellied meat

I would like to tell you the secret of making good jellied meat, which is great to snack on and still stay sober.

Ingredients:

• Pork legs – 4 pcs.
• Garlic – 4 cloves.
• Bay leaf – 2 – 3 pcs.
• Salt - to taste.
• Peppercorns – 6 – 8 pcs.
• Allspice – 3 pcs.
• Onion – 1 pc.
• Reddish wine vinegar – 100 gr.

1. Fill the legs with water and soak for 5 hours, then clean off the carbon deposits and rinse.

2. Fill your feet with water 4 cm above and set to cook for 5 hours. At the same time, do not forget to remove the noise.

Tip: when the water boils, turn the heat down so that the water does not gurgle, then the broth remains clear.

3. When there are 30 minutes left before the end of cooking, add bay leaf, onion, and salt.

4. Then remove the legs from the slightly cooled broth and separate the meat from the bones. Finely chop.

5. Add garlic passed through a press to the broth and pour in reddish wine vinegar, mix well and pour in the chopped meat. We put it in the refrigerator.

6. When the jellied meat has frozen, cut it into portions and serve.

Jellied pork knuckle. A very tasty recipe at home:

The most delicious jellied meat that everyone will like. After all, the knuckle is not only used in jellied meat, but also in almost all other recipes. For me, this part of the pig is very tasty, so imagine what the dish will be like if it is prepared correctly.

Ingredients:

• Pork knuckles – 2 pcs.
• Pork hooves – 2 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Bay leaf – 3 pcs.
• Peppercorns – 10 pcs.
• Salt - to taste.
• Garlic – 6 cloves.

1. Soak your shins and hooves for 5 hours, you can even leave them in water at night (that is, in the dark) , so that the blood comes out (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and postcellular structures: red blood cells and platelets) (change the water twice). Then we clean it from carbon deposits and rinse it.

2. Place meat in a saucepan and add 1 kg of water. – 1.5 l. water, put it on the fire, wait for it to boil and after 5 minutes drain it. Pour again and cook for 6 hours over low heat with the lid slightly open. But don’t forget to turn off the noise when it starts to boil.

3. 50 minutes before the end of cooking, add onions, peppers, salt to taste, carrots, bay leaves and onions.

Tip: add the onion without removing the skin, it will add a suitable color to the jellied meat.

4. When everything is cooked, pull out the shanks with hooves.

5. Chop the garlic and place it on plates, separating the meat from the bones.

6. Strain the broth through a sieve and pour in our cut meat.

7. Place in a cold space to cool.

Cut into pieces and serve.

How to properly prepare jellied ears:

This type of jellied meat is for those who watch their own figure. The tender and crunchy taste will appeal to all gourmets.

Ingredients:

• Pork ears – 4 pcs.
• Allspice – 3 pcs.
• Peppercorns – 7 pcs.
• Salt - to taste.
• Carrots – 1 pc.
• Garlic – 5 cloves.
• Cloves – 1 pc.
• Onions – 1 pc.

1. As in previous recipes, soak the ears in water, scrape them and let them cook for 3 hours. Remember to reduce the noise when boiling and create a much smaller fire.

By the way: do not cook the ears for more than 3 hours, otherwise they will begin to disintegrate and the color of the broth will become dark.

2. Half an hour before readiness, add all the other ingredients, not counting the garlic.

3. Once it’s cooked, take out the ears and cut them into small cubes.

4. Cut the carrots into half rings and add to the ears. Strain the broth from the vegetables, add garlic to it and pour in our jellied meat.

5. Place in a cold space to cool.

I hope you liked our recipes and you have already decided which jellied meat you will use. Do it and don’t hesitate, it will be very tasty! And now I say goodbye to you, see you soon!

Jellied pig's ears

Jellied pork ears with photo.

Aspic

Production time: 7 hours 0 minutes