Pork jellied recipe

Aspic

Beef jellied meat

I understand, I understand. My version of jellied meat is the 38th in a row. Still, I'll take the risk. For me, the perfect jellied meat: lean, with only pieces of meat (without any other spare parts like cartilage, skin, seeds) and, naturally, transparent, like a tear. And also - no pork, gelatin and chicken feet (I’m completely afraid to handle them :))). This is exactly the kind of jellied meat my mom cooks. And she taught me. If you use it without fanaticism, it is a very necessary thing. Jellied meat contains a lot of collagen protein, which slows down the aging process, renews cells and fights wrinkles. Also: increases joint mobility, improves dermatological skin and strengthens bones, contains vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of group B, promotes the absorption of calcium and strengthens the immune system, improves the condition of the optic nerve.

Jellied meat in a slow cooker

Everyone can make jellied meat, I won’t surprise you with anything. But the slow cooker makes it simple and delicious. Because I didn’t find a recipe for jellied meat in the “Cooking in a slow cooker” section, I decided to add it. Magic pot, brew. Help us out - working ladies!

Fish jellied meat in tomato jelly “To get you going!”

My economic husband, in anticipation of a home holiday, brought along a salmon that is twice the size of our cat. And our Koteikin is NOT small, 6 kg. We dismantled the fish for parts, and the question arose about what to use the “waste” for. Well, why not jellied meat? Royal snack for acceleration! I really liked it, it cooks faster than meat jellied meat, and it requires less energy. And the taste of fish fillet in tomato jelly caused gastronomic ecstasy among the guests!

My aspic

To cook good jellied meat, you need to try a little. Every housewife has her own secret. Naturally, almost always, jellied meat is a ceremonial dish. But from time to time, I want to pamper myself on weekdays too. I have a ceremonial version.

Jellied meat “Order”

For the competition “10 COMPONENTS OF VICTORY”. (Disqualification of the recipe for inaccurate behavior of the user. Competition jury) Spicy chicken and vegetable jellied meat. This is how my mother prepared it; the unique taste of jellied meat reminds me of it and brings back memories of my childhood.

Real village jellied meat

In extreme times, it is completely impossible to eat jellied meat in restaurants and cafes. To my taste, it’s just boiled meat in broth. Have you tried real village jellied meat - rich, fragrant, with a rich taste? It is brewed only from village meat and offal. You will never prepare this delicious dish from meat purchased in a hypermarket (especially if they sell meat from strategic reserves somewhere in 1976 of one of the third world countries). According to the recipe I offer, jellied meat was constantly prepared by my grandmother, who lived in the village all her life. I had never tasted jellied meat tastier than this until I used my grandmother’s method and learned to cook this dish myself.

Homemade jellied meat

As if everything is as usual, BUT what is important here is what it is made from. And it is made from beef tails. Previously, I cooked from pork legs, ears, and heads. But, having tried cooking from tails just once, I rejected all other options for making this most delicious and satisfying homemade dish.

Aspic

. an ordinary dish with an extraordinary shape.

Jellied meat “Dream”

This jellied meat is a family specialty. Although the process is long and labor-intensive, the taste is worth it!

Oxtail jellied meat "Kolyada"

Probably everyone knows that jellied meat differs from jelly not only in ingredients, but also geographically, and even historically. Now I again want to immerse myself in ancient recipes, which to this day are revered among almost all the peoples of various countries. This type of jellied meat dates back quite a long time, my source says about the 11th century. Naturally, there were no electronic stoves then and such “small” volumes and weights could be laughed at, but otherwise, everything was quite close to the source. I think that even today this dish has not lost its relevance, especially on the eve of winter holidays, among which there is Kolyada.

Aspic . Jellied meat or jelly is a dish of Russian cuisine. A simple dish to prepare, despite the huge number of hours it takes to prepare. But making the jellied meat itself, cutting up its ingredients, and pouring it into molds will not take much of the housewife’s time.

When cooking jellied meat, it is very important to follow certain fundamental rules so that it hardens without adding agar-agar or gelatin to the composition. Equally important is the choice of meat for jellied meat and the correct ratio of water in the broth when cooking it.

For jellied meat, you can use any part of an animal carcass - pork, beef. But in order for the jellied meat to freeze, it is very important to use an animal drumstick, or its tail, or legs in the manufacturing process. Animal cartilage, meat skin, and sinew also contribute to excellent freezing of jellied meat.

Jellied meat is also made from chicken. In this case, it is important to use chicken legs (feet) in it. Chicken jellied meat is the most tender compared to beef jellied meat or cooked from pork.

You can cook jellied meat from various types of meat and poultry. But there doesn’t have to be a lot of meat products (whole meat) for jellied meat. Otherwise, the jellied meat will not freeze well. The amount of meat in relation to meat products that contribute to the hardening of jellied meat must be no more than 2 parts to one part of other goods.

Meat for jellied meat must be soaked in cool water for several hours beforehand. The water in which it was soaked is drained. Then again pour cool water above the level of all the meat to the width of your palm. Next, bring the meat and water to a boil and drain the first water. Pour in cool water again, bring to a boil, skim off the foam and let it cook according to the recipe’s recommendations for several hours, over very low heat. Meat for jellied meat must be cooked for at least 6 hours!

Towards the end of cooking the jellied meat, add additional ingredients to it - salt, fresh carrots, onions, spices in the form of bay leaves, pepper and other ingredients recommended in each individual jellied recipe.

Pork jellied meat

A collection of recipes for making pork jellied meat with step-by-step photos and instructions. We will tell you and show you how to cook pork jellied meat in a tasty and healthy way!

Sort recipes by .

Pork jellied recipes

Ingredients

Pork legs – 475 g

Pork shank – 730 g

Chicken legs – 450 g

Chicken feet – 250 g

Ground black pepper - to taste

Garlic - to taste

Onions – 2 pcs.

Ingredients

Pork knuckle – 1 piece;

Garlic, peppers and salt - to taste.

Ingredients

Pork knuckle – 1 pc.

Chicken drumsticks – 6-8 pcs.

Salt - about 1 tsp.

Laurel – 1-2 leaves optional

Peppers to taste – up to 1 tsp.

Garlic – 2 cloves for broth

Ingredients

Pork knuckle (back) – 1 pc. (800 g)

Onions – 1 pc.

Salt, seasonings - to taste

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.

Ingredients

Chicken gizzards – 500 g

Pork legs – 500 g

Onions – 0.5 pcs.

Bay leaf – 3 pcs.

Peppercorns – 8 pcs.

Garlic – 4 cloves

Greenery trunks – bunch (10 g)

Ingredients

Pork head, docked – 1 pc.

Pork claw – 1 pc.

Chicken legs – 600 g

Onions – 1 pc.

Bay leaf – 3 pcs.

Peppercorns – 10 pcs.

Allspice – 3 pcs.

Ingredients

Pork knuckle – 1.2 kg

Salt, ground black pepper - to taste

Black peppercorns – 4 pcs.

Bay leaf – 3 pcs.

Garlic – 2 cloves

Ingredients

Pork knuckle – 2 pcs. (2-3 kg)

Onions – 1-2 pcs.

Bay leaf – 3-4 pcs.

Peppercorns – 5-6 pcs.

Parsley – 3 g (for decoration)

Ingredients

Pork legs – 2 pcs.

Turkey fillet – 350 g

Onion – 50 g

Celery stem – 1 pc.

Bay leaf – 3 pcs.

Peppercorns – 0.5 tsp.

Green stems – 5 g

Comments and reviews on selected recipes

Share a selection of recipes with friends

Similar recipe selections

Latest Recipes

Buckwheat bread (made from wheat flour and buckwheat)

Caviar from apples, carrots, peppers and tomatoes for the winter

Egg noodles with minced meat

Pollock with mayonnaise in the oven

Eggplant medge

French zucchini in the oven

Harissa (hot sauce)

Chicken legs in honey-soy sauce

Salad with caramelized eggplants and tomatoes

Chocolate glaze made from cocoa and sour cream

Frisky tomatoes with cilantro and garlic (marinated)

Potatoes with stew in the microwave

Carrot pancakes with kefir

Viburnum jam for the winter (seedless)

IMCUK © 2007-2020.
All rights reserved. The introduction of website materials without written permission is prohibited by the Copyright Law of the Civil Code of the Russian Federation of December 18, 2006 N 230-FZ

Pork jellied meat - a recipe for making homemade jellied meat

How to cook jellied pork legs and knuckles - recipe with photos step by step

Homemade jellied meat is a common dish for the New Year in our country. In fact, every housewife prepares it. This is tasty, necessary and very comfortable food - it doesn’t take much work, but the whole family will be fed for a number of days.

I have been preparing homemade jellied meat for the last 10 years, I have accumulated some experience and now I would like to share it with you. Previously, I didn’t like jellied meat because I wasn’t used to eating it since I was a teenager, and I didn’t like its appearance and contents, but from the time I started making it myself, I really fell in love with it. In addition, this product is very useful for joints; there will be no need to use nutritional supplements that strengthen and restore joints if you often eat jellied meat.

There are a lot of recipes for making jellied meat; it is prepared from pork, chicken, beef, with gelatin and without gelatin. To make the boiled broth gel better, cook pork or beef legs with skin and hooves, chicken legs, pig ears and heads. Some housewives put all the parts of the boiled legs into the jellied meat right up to the skin. But my family loves it when the jellied meat contains only unsullied meat.

Jellied meat without gelatin - step by step recipe with photos

How to cook delicious jellied meat from pork legs and knuckles? I cook the main broth for jellied meat from pork legs and knuckles so that the broth gels perfectly without adding gelatin. Because there is not enough meat in the knuckle, I also cook chicken and a piece of pork so that there is enough meat in the jellied meat. So, homemade jellied meat - a recipe for making it.

Boil the knuckle first
Pork, chicken and garlic for jellied meat
Pork legs in jellied broth
Pork legs in a pan for jellied meat

Legs, knuckle, chicken and pork for jellied meat

Ingredients for 8 l. water:

a pair of pork legs and a knuckle,
whole chicken,
piece of pork 400 - 500 g,
4 carrots,
8-12 cloves of garlic,
4 bay leaves,
black peppercorns - 20 pieces,
salt - 2 dessert spoons with a medium slide.

We wash the legs and shanks with cool water, put them in one or two pans, fill them with cool water (settled or filtered) and put them on the fire to cook. After boiling, turn down the heat so that the boil is completely low. It is better to remove the foam that forms from time to time; I give it to the dog. Excess fat is also not needed; it can be used for other dishes or added to the dog’s porridge.

I use 2 four-liter pans so that a sufficient amount of jellied meat comes out. Add a spoonful of salt to each pan. The broth for jellied meat should be slightly saltier than for soup, otherwise the jellied meat will turn out tasteless.

How long to cook jellied pork feet

You need to cook the legs and shanks for 6-8 hours, depending on the strength of the boil and the time you have.
The longer the broth is cooked, the better it gels due to the thickening and boiling of the substances necessary for gelling from the cartilage, hooves and skin. I let the chicken and pork cook for 2 hours before the end of cooking the jellied meat, placing them in the same pans, but you can cook them separately. At this time, I set the carrots to cook for 45 minutes; after boiling the carrots, the water can be poured out or used for other purposes (I add it to the dog’s soup).

When the cooking time for the jellied meat is over, remove the meat and legs and cool slightly. We clean the carrots and cut them into circles, flowers, halves or quarters, or as desired. For decoration, I cut into flowers, but more often just into quarters or halves of circles, because the carrots are not visible if the jellied meat is not rolled out of the container onto a plate.

Peel the garlic, wash it and cut it not very finely into thin slices. We rinse and dry aspic containers with flat lids, even if they have previously been carefully washed. However, dust could leak in during storage. In principle, you can use deep plates, salad bowls, and food-grade plastic containers, but they are the least comfortable and take up more space in the refrigerator.

Place or pour carrots, cut into flowers or quartered slices, into the bottom of containers, and sprinkle chopped garlic on top.

Boiled carrots for jellied meat
Cut grooves in carrots for cutting flowers
Cut carrots into flowers
Carrots and garlic are placed on the bottom

Carrots for jellied meat

We remove pieces of meat from the knuckle and legs and chop them finely; you can completely eat the soft cartilage and other parts of the knuckle and legs, which you will enjoy eating. We also finely chop the pork and chicken, separating the chicken meat from the bones and unnecessary parts, and pour it on top of the garlic and carrots, and add the chopped shank meat there.

Boiled chicken for jellied meat
Knuckle and leg meat for jellied meat
Chopped meat is placed in a container for jellied meat

We cut and cut the meat for jellied meat

By the time we cut everything up and laid it out, the broth was already cool enough to be poured into containers on top of the meat. If time permits, it is better to cool the broth to room temperature, and later pour it over the meat, so as not to put the roast in the refrigerator. I don’t strain the broth; if you want, you can strain it.

Pour in a little at first, then add sparingly until the broth runs out. I ended up with 9 containers of jellied meat, quite huge. It is very convenient to pour into portioned containers, if you have them. Cover the containers with lids and place them in the refrigerator on top of each other to save space. After 8 hours the jellied meat freezes perfectly and can be eaten and transported.

Jellied meat can be stored in the refrigerator for 5-7 days, or maybe more; we ate it in a week.
I don’t recommend putting it in the freezer, because if the jellied meat freezes and then thaws on the table, a little water appears - this is not very pleasant, although the taste does not deteriorate. Still, it is better to put the jellied meat in the coolest space of the refrigerator with a temperature of about zero degrees. There is a lot of waste from pork legs and knuckles, and there is also plenty from chicken, but my dog eats everything evenly. If there is no dog in the house, you can feed bloodless animals, they will be happy.

You can also read articles from various sections on the website:

Subscribe to website updates in the form below if the information is relevant and useful, or bookmark the website.

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

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.
In order for the jelly to turn out 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.
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.
You should add a little more salt than usual: during the hardening process, the taste will even out.
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.
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.
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.
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.

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. Cook uncovered for 3-4 hours, allowing a very low simmer.

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, together 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.