How to cook jellied pork legs: detailed recipe

Jellied meat, being an original Slavic (Russian and Ukrainian) dish, has always been distinguished by the simplicity of its recipes, which is in perfect harmony with the duration of preparation and the routine of preparing all the ingredients for the long-awaited placement on the shelf in the refrigerator.

Often, this is precisely what even the most sophisticated cooks and housewives are afraid of, ultimately giving preference to simpler “quickly prepared” dishes and leaving jellied meat to play the role of a festive (New Year and Christmas) dish.

A fly in the ointment may also be added to this situation by the inability to find an alternative to the traditional mustard and horseradish served with jellied meats from any variety of meat and poultry - their taste characteristics do not find a positive response in the hearts of children and adults. This article is intended to dispel the most common fears and concerns regarding the complexity of preparing delicious jellied meat and to attract the attention of gourmets to the royal sophistication of this ancient national dish in all its representations.

Classic jellied pork feet

Traditional jellied pork jelly can be prepared in two different ways.

Recipe No. 1

The pig's feet must be thoroughly washed, removing bristles and dirt, and soaked in cold water for 1 hour to make the hooves clean. After this, the legs can be placed in a pan at the rate of 5-6 pork legs per container with a volume of 8-10 liters and filled with cold water so that it completely covers the legs.

Next, place the pan on low heat and wait until the future broth begins to boil. After skimming off any foam that appears on the surface of the water, add black pepper and bay leaf. Now all this will have to simmer on low heat for at least 7-8 hours.

It is best to add salt to the future jellied meat an hour before removing from heat, to taste.

Recipe No. 2

This recipe differs from the first in that it requires adding 2 carrots and 2 onions to the broth along with spices. This should be done only after the water has boiled and the foam has been removed - otherwise the broth will be dark and dirty. Vegetables should be allowed to swim in the future broth for about 2 hours, making sure that they do not boil and turn into mush. After the specified time has passed, the onions and carrots must be removed from the water and the pan left on the fire for another 5-6 hours.

It is worth remembering that pork legs are not the meatiest part of the pork carcass, although they are indispensable in preparing almost any jellied meat. Such a dish will consist of skin and a small amount of meat, which means that the jelly part of the jellied meat will be noticeably larger in size.

The cooking process cooks the pork feet, causing the broth to be rich in small pieces of meat and slightly darker.

The meat should be manually separated from the bone, not coarsely chopped or torn, and placed into molds, and the broth should be strained through a fine sieve or cheesecloth. Make sure that small bones and cartilage do not get into the jellied meat. You can do it differently: 20 minutes before removing from the heat, remove the legs and place them in a bowl, strain the broth and put back on the fire for the remaining 20 minutes.

The meat can be mashed with a fork or even passed through a meat grinder (whichever is more familiar and tastier), but provided that there are no unwanted and inedible parts there.

A very common option is to add vegetables to the jellied meat - they are placed on the bottom of the molds before the meat is laid out and filled with broth, or they are used as a tasty decoration for an already prepared dish.

At first, it is better for the pieces filled with broth to stand indoors, and after they reach room temperature, you can place them in the refrigerator, while covering them with a lid. It will take at least 5 hours for the jellied meat to completely harden.

Both versions of jellied meat go perfectly with horseradish as a sauce, but you can replace it with mustard, mustard sauce or any sauce based on herbs and spices. You can prepare such an addition to the dish in advance, while the future jellied meat is being cooked on the stove.

Jellied pork legs and hooves

We will need:

Pork feet – 3 pieces
1 domino
Large chicken legs - 3 pieces
Carrots 2 pcs.
Parsley, onion
Lavrushka
Black pepper grains - 6-8 pieces
6 cloves garlic
Salt pepper
Additionally:
3 boiled eggs
canned peas
parsley

Preparation:

You need to cook the jellied meat over low heat - this way the water will disappear gradually and you won’t need to add more. But if you suddenly need to add water, then only boiling water (not raw). This way our broth will be light.

Our processed meat is carefully cleaned and soaked in a bowl of clean water for three hours (minimum) so that all the blood is removed from the meat.

When the meat is wet, the liquid is poured out, the meat is washed and cleaned. Return it back to the container and pour fresh water, set on low heat, when it boils, drain. The meat is washed again and placed in water again. This is how we remove some of the fat. Next, extract the foam from the boiling meat. It needs to be removed with a spoon - the lightness of the broth will depend on the quality of foam removal.
When we collect all the foam from the boiling meat, add pre-cooked vegetables and three whole cloves of garlic. Add a little salt, about one tbsp. l. for a six liter saucepan.
We cook everything until the meat begins to disintegrate and the water has boiled away by at least half. I cooked for 7 hours on the first day and 2 hours on the second day. I recommend cooking this way.
Once the cooking time is up, you should remove the meat and cool it, meanwhile strain the broth through two layers of cheesecloth or a sieve.

Next, we return everything to the fire again and heat it up, conscientiously removing the layer of fat on top with a spoon - not everyone likes it

The time has come to test the broth for salt. You need to over-salt it a little, because when it hardens everything will be moderately feared; there’s no point in it. The meat will “take on” the excess. Finely chop the garlic and place in the pan.
At the same time, immediately remove from the heat and pour into plates or molds. Place diced carrots, lean meat, canned peas, parsley and egg on the bottom. The good thing about the molds is that they have lids.
If you refrigerate in the refrigerator, you need to get rid of unnecessary odors, to save space, stack the plates one on top of the other. Serve mustard, horseradish or adjika with jellied meat. Have a delicious lunch!!!!

Jellied pork and chicken legs

Jellied meat... As a child, this was a luxury for me - my mother rarely cooked it. As I grew up and got married, I learned how to cook it. But I didn’t immediately develop a relationship with him. Sometimes it came out too liquid, sometimes too thick. Over time, everything began to work out. Recently, remembering this dish, I decided to cook it. I think that each of us has our own secrets for preparing any dish. Same with jellied meat. I'll share some of my secrets. After all, like many other dishes, we cook, learning from other people’s mistakes and experiences.

I’ll warn you right away - this process can take a lot of time - sometimes up to a day. This time I spent 12 hours cooking. But I really enjoyed it.

Required Ingredients

Pork legs - 1 pc. Chicken legs - 4-5 pcs. Onion - 1 pc. Carrots - 1 pc. Garlic - 3-4 cloves Bay leaf - 3 pcs. Peppercorns - to taste Salt - to taste Red and black pepper - to taste Parsley or dill - to taste

Cooking method:

We start the whole process by washing the meat. Place it in a saucepan and under running cold water. Let it sit in the water for 15 minutes.

Fill the meat with 4-5 fingers of water and place the pan on the fire. And then - attention! It is important not to miss the boiling point, otherwise the broth will be opaque and the jellied meat will be unsightly and overcooked. As soon as the water boils, reduce the heat and skim off the foam regularly.

We forget about the jellied meat for an hour and a half. Then put chicken legs, carrots and all the spices with bay leaves in it.

Have we already passed 4 hours since the start of cooking? This is where we add salt to the jellied meat. Taste. While it continues to cook over low heat, finely chop the garlic and put it in a saucepan. I love garlic, so I put in a lot. I also added dill, ideally parsley. The taste of jellied meat is excellent.

Does it seem like 5 hours have flown by? It's time to remove the meat from the pan and let it cool, separate the meat from the bone. I like to chop it finely.

The solemn moment comes - we pour the jellied meat into plates prepared in advance. I like to put carrots and garlic at the bottom of the bowl, then everything looks so beautiful! Yes! Be sure to strain the broth through several layers of gauze. For serving, it is better to use portioned bowls, from which it is convenient to eat, rather than huge dishes, from which it is then difficult to get jellied meat - it simply loses its shape.

There are housewives who add gelatin for greater hardening. I never do this - the taste changes, and it’s too much fuss. By the way, after pouring the jellied meat into plates, I put it on the windowsill - it was frosty outside the window - 10 degrees. I looked in about 30 minutes later to see how he was doing. And what? He's already grabbed it! What does it mean to have the right set of ingredients for jellied meat? I think that the right amount of water also played a role. I got jellied meat with a lot of meat and enough broth.

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How to make pork leg jelly

The combination of health and beauty helps to achieve success in life. Celebs inject collagen to look beautiful. Pork foot jelly not only improves the appearance of the skin by eliminating wrinkles. It also has a beneficial effect on bones and joints. It is important that we can do this ourselves by making delicious and healthy pork leg jelly.

Required ingredients:

4 Pork feet
3-4 Carrots
1-2 parsley
piece of celery
2 onions
12 peppercorns
4 bay leaves
1 head of garlic
1 canned peas (optional)
parsley and lemon for garnish
salt pepper
vinegar, lemon juice

Preparation:

Pork legs are preferably scraped off with a razor blade or a sharp knife. Then place them in a convenient-sized bowl and add fresh water. We leave for the night.
Place the legs in a saucepan with water until the meat is completely covered. We bring everything to a boil and collect the foam with a spoon. Cook for about 2 hours, then be sure to add chopped carrots, celery and parsley root, as well as bay leaf and allspice.
Leave on low heat for about an hour until the meat begins to disintegrate. First, the broth must cool, remove the legs. Strain the broth through cheesecloth or a sieve so that there is not the slightest piece of bone in it. We have ready-made jelly, only hot and in a liquid state.
Cool the meat, remove it from the bones and cut it into tiny pieces. We cut everything that we have chosen from the bones quite a bit - this will be our meat contribution to the jelly. Cut the cooked carrots into cubes or pieces.

Preparation:

Now the fun begins. We must form our jellies. The way I do it is for all pre-prepared salad bowls, which can be small, medium or large. I pour out some of this jelly and top it with a sprig of parsley, some canned peas and a few pieces of chopped garlic.
The garlic should be cut into tiny pieces - this goes well with the jelly. If someone is afraid of garlic, you can decorate with the rest of the ingredients.
We leave this composition to harden, this can take up to two hours. Place the sliced leg meat on this hard surface, then pour in the rest of the broth.
Leave all salad bowls to cool in a cool place. You can leave it overnight on the windowsill located on the north side of the apartment. Jelly prepared in this way should freeze even in summer at room temperature.
If we don't have the patience to play with the composition of the jelly in the salad bowls, we can mix all the ingredients with the congee, mix well and pour into the bowls, ensuring that all parts are more or less equally thick.
Before serving, remove the jelly from the salad bowl onto a saucer and serve with bread. Some people recommend getting rid of the layer of fat from the surface of the jelly before eating - I leave this fat there.
Jelly is ideal for long-term storage in jars. You need to pasteurize it for five minutes, put it in jars, and store it in the basement or refrigerator. To get beautiful jelly in bowls again, heat the contents, jars, decorate the bottom of the bowl, such as green parsley, egg, peas, etc., empty the meat, pour out the broth and place in the refrigerator.

Cooking correctly: step-by-step instructions

To know how to cook delicious jellied pork legs, you need to carefully read the instructions.

So, the cooking process includes the following steps:

To cook jellied meat you will need a large deep pan with a capacity of 10-12 liters. Water should be added in a volume of 8 liters, because the jellied meat will cook and boil for a very long time.
Place the onion in its entirety into the container. There is no need to cut it, as it is needed for the fat. We cut the carrots into three parts and send them to the onion. It is also necessary for fat. After cooking, the vegetables are thrown away along with the bones.
Place the chicken whole into the pan. There is no need to cut it.
The pork legs should be cut into three parts and added to the rest of the ingredients. Place the piece of pork into a container without chopping it.
Place the pan with the food on the fire and cook until the meat begins to separate from the bones. This will take quite a lot of time. But the result will justify the costs. The broth should simmer for at least three to four hours.
During the cooking process, you need to periodically remove any foam that appears. Otherwise the jellied meat will turn out cloudy.
30-40 minutes before the end of cooking, add bay leaf and unground pepper (corns), and twenty minutes before the end, add salt to the broth.
Next, remove the meat from the broth and place it on a separate dish. Once cooled, remove from bones.
Strain the broth using a sieve into another pan. This is required so that the jellied meat turns out clean and no small bones get into it. Once all this is done, you can discard the bones and vegetables (carrots and onions). What remains is the meat that was previously chopped and the strained broth.
Now we move on to pouring the jellied meat.
It is necessary to prepare clean plates in advance; place pieces of meat in equal quantities on the bottom of them. It is better that each plate contains chicken or beef and pork. Next, fill the dish with broth. It should cover the meat completely.
After all the jellied meat has been poured into plates, it needs to be transferred to a cold place to cool. In winter you can take it out onto the balcony, and in summer you can put it in the refrigerator.

Jellied pork feet and chicken

All chefs prepare real jellied pork legs without artificial additives. A strong broth is made by boiling only the parts of the carcass that contain enough ingredients to set, usually the legs, ears and tail, carefully peeled with a very sharp knife

Ingredients:

Pork legs - 2 pcs., soaked in cold water and chilled for 3 hours
Large chicken legs – 5-8 pcs.
Medium onions - 2 pcs.
Large carrots - 1 celery stick
Lavrushka
Pepper
2 tsp. salt + taste again

Preparation:

Wash and clean all meat thoroughly. Place it in the prepared saucepan, without the chicken legs. Fill with water so that all the meat is covered. Place on low heat. Immediately after boiling, turn the heat to low.

Place chicken and pork hooves in water; during cooking, when the water boils, collect the foam. Cook over very low heat for 1-1.5 hours.

Once cooked, add 1 large carrot, 2 medium onions, one celery stick, bay leaf, 5-8 peppers and 2 tsp. salt and continue to simmer over low heat for another 1 hour. It should look like good chicken broth. Now it is important that you do not add more water

While the broth is cooking, prepare the garlic and grate it. Remove the meat and let cool.

The broth should cool on its own. Remove any fat from the top, although this is not necessary. Add spices and garlic. Let stand for half an hour. Next, pass the broth through a sieve.
Separate the meat from the bones with a fork or your hands and place in plates or ramekins. You can decorate with an egg or green peas or carrots.
Pour the broth over the meat and take it to a cold place until it completely hardens. Decorate with greens. Our pork jelly is ready to eat. Bon appetit! If you like jellied meat, then check out the recipe for chicken jellied meat.

Jellied pork and chicken: recipe

There are many recipes for making jellied meat. Consider a cooking recipe that includes chicken. To prevent jellied pork from being too fatty, many housewives add poultry to the composition. Thus, the amount of meat in the jellied meat is preserved and the fat content is reduced.

It is recommended to choose a rooster for cooking. Then the broth will become rich and will have a special aroma. The key to success is to choose only fresh meat, chilled but not frozen. How and how much to cook jellied pork legs and chicken? This process is lengthy and takes approximately 5-6 hours. The main feature is the complete separation of pork meat from the bones.

Ingredients for cooking:

2 pork legs;
1 chicken;
1 carrot (more is possible, leave boiled for decoration);
bulb;
a piece of pork weighing 500 grams;
bay leaf 1 piece;
salt and pepper - according to taste preferences.

These ingredients will be enough to prepare ten plates of delicious jellied meat.

Homemade jellied pork and beef

Ingredients:

Pork legs – 2 pcs.;
Beef 300 – 400 grams;
Bulb;
Garlic ;
Salt;
Bay leaf;
Carrot;
3 liters of water.

Preparation:

The pig's feet need to be washed thoroughly to remove any stubble. Place the meat and legs in a prepared bowl with water.

And they should be soaked for four hours, then we change the water, add salt and put it on the fire. After boiling, remove the foam. In the meantime, let's take care of the vegetables. Wash and peel the carrots, cut them in half and add them to the broth, leaving the onions unpeeled to give the broth a light color

Let it simmer under the lid for 4 hours. Remove the cooked meat from the bones and grind it well through a meat grinder, along with the garlic and carrots from the broth.
We place our resulting “minced meat” on a plate or mold and fill it with clean broth.

Let it cool, and then put it in the refrigerator or on the balcony for the night or for 8 hours. The most delicious homemade jellied meat is ready. You can eat it - add mustard, horseradish or adjika to taste

Jellied beef and pork feet

Jellied meat according to this recipe turns out rich, cool with a lot of meat. For such a dish you definitely don’t need any side dish; one serving is enough to fill you up.

Ingredients:

Beef leg - 1 piece
Pork leg - 1 piece
Beef – 500 gr
Onions - 2 pcs.
Bay leaf - 3 pcs
Peppercorns - 5-6 pcs.
Chopped garlic - 1 tbsp
Salt to taste

Method of preparation: Wash the legs thoroughly, scrape them if necessary, then soak them in cold water for 2 hours.

After the time has passed, thoroughly rinse the ingredients and change the water. Bring to a boil, then drain the broth and rinse the pan and meat.

Let the broth cook again. The meat should be covered with water by 6-7 cm. After boiling, set the heat to low, add carrots and onions. Cook under a closed lid for 2 hours.

We remove the beef from the broth; it will need to be disassembled into fibers. Continue cooking the remaining ingredients for another 3 hours. After the time has passed, remove the legs, let them cool and separate the meat from the bone. Prepare the jellied meat molds and place the meat in them. Strain the broth, add spices and cook for another 40 minutes.

Then pour the boiling broth over the meat, let it cool, and then put it in the refrigerator overnight.

Preparation of jellied meat from pork and beef legs

Ingredients:

Pork legs 3-5 pcs;
Beef legs 2-3 pcs;
Onion head;
Carrots 3-5 pcs.;
Lavrushka;
Greens - to taste;
Spices - to taste

Preparation:

We wash the pork and beef hooves well, put them in a suitable pan with water, add vegetables and spices to taste, and put them on the fire.
You can leave it to simmer over low heat overnight, but if you cook it during the day it will take from 8 to 10 hours.
Then you should take out and discard the boiled vegetables, and let the hooves cool, after which the meat is separated from the bone and finely chopped, then you need to strain the preserved broth, add it to the meat and put it on the fire for 15-20 minutes.

Finely chop the garlic, add it to the jellied meat mixture, mix and pour into molds. After that, take it out to the balcony (if there is frost and it’s winter) or put it in the refrigerator.

Note: An easy way to tell if your liquid will freeze or if you need to add gelatin is to put a tablespoon of broth in the refrigerator. If it sets then you are doing it right, but if not then add gelatin.

Cook jellied meat correctly

Probably everyone loves strong, fragrant chicken broth. You can drink it on its own, with white garlic croutons, or use it as a base for soup. And what about jellied meat? Experienced housewives have long mastered an interesting technique - take a wonderful, rich chicken broth and prepare jellied meat based on it. We will also prepare jellied meat from pork legs and chicken (appetizing and beautiful, as in the photo). For this recipe we will need the simplest ingredients.

Ingredients

1 chicken (it’s better to take country chicken);
you can take an additional 200-300 g of pork meat (from any part);
3 pork legs;
onion 1 head;
2 medium carrots;
bay leaves - 3 pieces;
garlic – 4 medium cloves;
pepper and salt - to your taste.

Recipe

It is advisable to fill the pork legs with cold water and place the bowl in the refrigerator overnight. This will remove excess dirt from them, and the fibers will become softer. This means the finished dish will be more tender.
Therefore, the legs can be cut in half, carefully remove all fragments from the bones, and rinse under running water.
Now take the prepared chicken and cut it into several parts: drumsticks, thighs, wings will go separately. Cut off the back and separate the neck. We also remove the breast fillet from the keel and cut it into 4 parts. You can leave the peel in place - it will give not only fat, but also a pleasant aroma. Although for dietary purposes, the skin of the chicken is, of course, removed and thrown away.
Well, we prepare the vegetables - they just need to be thoroughly rinsed under water.
And now the most important stage - the whole essence of our business. Take a large saucepan (at least 5 liters), add the legs and chicken fillet. Pour in water so that it is a finger above the meat.
Bring to a strong boil, skim off all the foam, and then immediately reduce the heat. Now the water should boil a little all the time and not boil! So we cook for 5 hours. If there is pork fillet, it is placed in the broth 2 hours before it is ready.
After 5 hours, add beautifully chopped vegetables and all the spices, including salt. Cook for another 1 hour.
Now turn off the heat, remove the meat and separate it from the bones. Cut the fillet into portions and return to the broth. At the same stage, finely chop the garlic and add it to the pan. If you cook it for 15 minutes or more, the taste and aroma of the cloves will simply be lost.
We pour our broth into molds and take it out onto the balcony or put it in the refrigerator. You can take out the whole pan directly. But it’s better, of course, to pour it into molds (look at the photo, how beautifully it freezes) - the dish is festive, after all!
Let our jellied meat cool for several hours or leave overnight.

NOTE

Jellied meat can be stored in the cold for 12-36 hours. That's why this dish is cooked in large pans. And of course, you can’t have too much delicious jellied meat.

Jellied pork legs, knuckles and beef

The main ingredient in such dishes is pig limbs, but the rest of the meat remains to be chosen according to your taste. I took a not particularly fatty shank and a piece of beef on the bone. It turned out simply amazing in terms of taste, it lasts a long time on the table, usually this dish does not stagnate.

Products for procurement:

Piglet limb – 1 piece;
Beef - half a kilo;
Knuckle – 1 unit;
Leek – 1 fruit;
Carrot – 1 root vegetable;
Garlic – 4 cloves;
Spices are at your discretion.

Let's start cooking:

The animal’s limbs, regardless of where you bought them, at the market or in a store, must be kept in clean water for at least five hours.

This way we will get rid of the remaining animal blood.

Drain the sediment and rinse, and pour in clean liquid. The liquid level should be two centimeters above the meat.

To ensure the transparency of the dish, you must always keep the lid of the pan ajar.

Turn on the minimum flame on the burner and cook for a quarter of a day. Remove the black fat with a slotted spoon. At the end of one hundred and twenty minutes, add a little salt to the boiling liquid.

After another four hours of boiling, add pre-peeled vegetables and herbs. Twenty minutes before readiness, add chopped garlic cloves. Take a taste test and add additional salt if necessary.

We take out the finished meat and cut it into small strips. Place herbs and various vegetables into the prepared pan for decoration.

Then comes the chopped meat product, and the final stage will be a meat broth.

Which must first be strained through a strainer.

Cool in a cold place until completely set.

How to cook a dish of pork legs and knuckles

By the way, according to statistics, for some reason this snack is most often made in winter.. So it’s time to enjoy such a delicious treat!!
Ingredients:

Pork knuckle - 1 pc.;
Assorted meats - 500 gr.;
Pork leg - 1 pc.;
Garlic - 1 clove;
Salt and pepper - to taste;
Carrots - 1 pc.;
Onion - 1 pc.;
Peppercorns - to taste;
Bay leaf - 1 pc.

Cooking method:

1. Soak the meat in cold water for 12-14 hours. Don't forget to change the water every 3-4 hours.

2. After soaking the meat, put it in a pan and fill it with water. After boiling, drain the water and add new water, cook for 2 hours.

3. 30 minutes before cooking, add chopped onions, grated carrots, chopped garlic and all the spices to the pan. Next, remove the meat and cut into pieces.

4. Cover the bottom of the mold with cling film.

5. Arrange the meat with vegetables and pour in the broth.

6. Put it in the refrigerator overnight. After hardening, cut into portions.

Pork leg jellied recipe step by step

This is the simplest way to prepare this dish, but simply does not mean bad. Properly selected spices are the key to the success of properly preparing cold food.

Products:

Pork legs – 5 pieces;
Pork pulp – 600 grams;
Leek – 1 head;
Carrot is a root vegetable;
Laurel – 4 pieces;
Garlic cloves – five pieces;
Spices are at your discretion.

Let's get started:

Wash the pork limbs in running water. We transfer the container to the stove and wait for it to bubble. At the moment of appearance, frequent bubbles, reduce the heat and cook for four and a half hours.

Constantly remove the foam on the surface, this will make the taste of the food unique and aromatic.

After the allotted time has passed, put the rest of the prepared meat into the saucepan. Increase the flame on the stove slightly.
When sixty minutes have passed, add the prepared products and dry herbs with salt to the meat broth.

Boil for exactly one hour. Then remove the boiled products from the container and cool. We cut it into small strips and transfer it to deep plates. Decorate with beautifully chopped carrots and pour hot broth. Sprinkle chopped garlic on top.

Place containers to be secured in the refrigerator compartment. I usually set it to twelve o'clock.

Step-by-step recipe for making jellied pork legs

I would like to note that this is a traditional Russian appetizer, and according to the rules, it is prepared from pork legs. Why? The answer is in the history of the dish...

It turns out that in the 17th century, during the cold season in Rus', there was a mass slaughter of livestock. And since the peasants were very economical, they tried to ensure that nothing was wasted. This is where the tradition of preparing food from the head and legs came from.

Ingredients:

Pork pulp - 1 kg;
Pork legs - 3-4 pcs.;
Onion - 1 pc.;
Salt - 1.5 tsp;
Black pepper - 3-6 peas;
Bay leaf - 1-2 pcs.

Cooking method:

1. Rinse the hooves thoroughly and scrape them with a sharp knife. Now cut and remove the outer horny part of the hooves, and make a longitudinal cut along the pork leg. Place the meat products in a saucepan and fill with water, put on fire. As soon as the water boils, skim off the foam and reduce the heat, simmer for 4 hours.

2. Cut the pork meat into large pieces and place them to cook with the legs when they are well boiled. Also add unpeeled but washed onion and spices to the broth.

3. Cook for a couple more hours. Then take out the meat and legs and let it cool, and strain the broth through a double layer of gauze.

4. We disassemble the cooled meat, remove cartilage and bones, skin, tendons. We separate the pulp into fibers. We take molds for hardening the jelly and put chopped pork on the bottom, and pour warm broth on top. We close the molds with lids and let the food cool completely, and then put it in the refrigerator overnight.

5. Take the frozen dish out of the refrigerator, remove the fat from the top and decorate as you wish.

How to cook jellied meat from pork feet and beef

This recipe is definitely several decades old. A classic in making meat jelly. True, the preparation time, along with keeping it in cold water and freezing, will take at least a day.

Required Products:

Pig legs – 3 pieces;
Beef tenderloin – 900 grams;
Water - 2.5 liters;
Laurel – 2 leaves;
Clove seeds – 3 pieces;
Carrot – 1 fruit;
Garlic – 4 cloves;
Spices are at your discretion.

Let's get started:

We chop the piglets' legs into several small pieces, wash them and put them in a saucepan. Fill with plenty of water, this is necessary to let the legs sit for about eight hours and get rid of the blood. This way the broth will become much lighter and more transparent in appearance.

Then place the legs and beef tenderloin in the pan. There is no need to cut it, it will cook perfectly in a large piece.

Place on the fire, wait until it boils and pour out the liquid completely. Fill it with water again and put it on the stove.

During cooking, be sure to remove any foam that appears from the surface.

Cook the meat for three hours on the lowest heat. Then add vegetables and spices, add a little salt. Boil for another hour.

We taste the jellied meat for salt. It should be just a little salty. Then when chilled it will be very tasty.

We take the meat out of the broth and separate it into fibers. It is more convenient to do this with two forks. Distribute the meat over the bottom of the plates, put garlic on top and pour in the strained broth.

Sprinkle a little chopped garlic on top and leave at room temperature until completely cooled. Then refrigerate for several hours.

The jellied meat turns out strong, rich and very tasty; in winter I often prepare this dish for my family. And we never get tired of its taste.
And with age, when the body has an urgent need to restore the cartilage tissue of the joints, it is the frequent consumption of jellied meat that greatly helps the body cope with the task.

This is another useful argument in preparing cold meat with various types of meat. And if you prepare this dish with your own secrets and nuances, then share with us in the comments how to say to the world a thread and a beggar's shirt. I will be happy to learn how to cook delicious dishes from you. Until we meet again, friends.

How to cook jellied pork legs in a slow cooker

I really like cooking jellied meat in a slow cooker precisely because here it is enough to simply prepare the meat well for processing and set the desired mode. There cannot be a violent boil in a slow cooker; the ingredients simply simmer quietly and there is no need to keep an eye on it.

Ingredients:

Pork knuckle – 600 gr
Pork legs – 600 gr
Carrots - 3 pcs.
Onion - 3 pcs.
Bay leaf - 3 pcs
Spices to taste
Salt

Method of preparation: Wash and clean the legs, soak in cold water for 1 hour. Remove the skin from the knuckle and wash it well. Remove the top layer of washed carrots and cut into rings. Peel the onion and chop it in the same way as the carrots. Place the knuckle and legs into the multicooker bowl and add vegetables.

Add 1 tsp spices and 2 tsp salt. Pour water to the maximum level.

Close the multicooker and set the “Stewing” program for 6 hours. At the end of the program, remove the onions and carrots from the broth.

Place the shank and legs in a separate plate, let it cool slightly, then separate the meat from the bone and divide it into small pieces. Strain the broth through a sieve.

Divide the meat into containers, add garlic if desired. You can decorate the bottom of the container with herbs, carrots, and peas. Pour the hot broth over the ingredients and let cool slightly.

Then put it in the refrigerator until completely frozen.

As you can see, preparing jellied pork legs is not at all difficult, and the main thing is that it turns out delicious. This wonderful dish will wonderfully decorate your holiday table and delight your guests.

Homemade jellied meat from pork feet

Homemade jellied meat (or jelly) is meat broth that has been frozen, without the addition of artificial thickeners, to a jelly-like state. For cooking, those parts of the animal carcass that contain enough gelling substances are usually used.

Now I will tell you how to prepare delicious jellied meat and make a simple decoration to give the dish a festive look.

You will need:

Pork legs – 1.5 kilograms
Beef – 0.5 kilograms
Onion, carrot
Bay leaf – 3 leaves
Peppercorns - teaspoon
Garlic – 2 cloves
Salt pepper
Parsley

How to cook:

Place the cleaned and washed meat in a saucepan and add water so that it covers the meat parts by a couple of centimeters.

Let's put it on the stove.

As soon as the foam starts to rise, remove it! Then the broth will turn out transparent.

Then cover with a lid. We will simmer for 5 hours on the lowest heat.

Add vegetables, bay leaf, peppercorns. Add salt, cover with a lid, and cook for another hour.

Let's get the vegetables and meat.

As a result of prolonged cooking, the meat will fall well off the bones. This is exactly the result we need!

Let's put it aside.

Let's strain the broth.

This way we will separate the small seeds and peppercorns.

Pour back into the pan.

Take the widest part of the carrot to create a decoration.

Let's sort through the meat mass, removing all the bones and skin. Cut it and put it in a separate bowl.

Remove the risen fat from the cooled broth.

You can use paper napkins - unfold, carefully place on the broth, and immediately remove. Do this procedure 3 – 4 times.

Fat spoils the taste of the dish and is not aesthetically pleasing.

Add the meat to the strained broth, reserving a couple of tablespoons for decoration.

Put it on the fire and let it boil. Immediately remove from the stove, add salt and pepper.

Add chopped garlic.

Cut the carrots lengthwise into slices about a centimeter wide. Let's choose the most beautiful piece and cut out a “flower” from it.

Place it in the center of the bottom of the dish into which we will pour the jellied meat. Garnish with fresh parsley leaves.

To prevent the flower from floating up while pouring the jellied meat, we press it down with meat, which was left specifically for this purpose.

Let's pour the jellied meat into the mold.

Carefully hold the decoration on the bottom of the dish with a spoon so that it does not spread.

Try to pour so that the meat is evenly distributed throughout the entire container.

That's all! Let it cool and put it in the refrigerator.
Before serving, remove the layer of fat.

Place on a plate, flower side up.

Serve with horseradish or mustard! Bon appetit!

I hope I was able to describe in detail the cooking process, following which you will get a delicious dish! If you like jellied meat, then see the classic jellied meat recipe.

How to cook jellied chicken and pork feet - step-by-step photo recipe

First, let's set the pork legs on fire, wash them and scrape them with an iron sponge to remove all the burnt marks. Put it in a saucepan, fill it with drinking water and put it on the stove to cook.
Boil the legs for about 20 minutes and remove them from the heat.
Let's take them out of the pan and rinse them well under running water, and pour out the water in which they were boiled.
This stage was necessary to free the legs from dirt and dust, which cannot be removed from hard-to-reach places.
Meanwhile, while the legs are cooking, cut up the chicken. Since my bird was quite fatty, because... It's homemade, I just peeled it and removed excess fat.
If you have a store-bought carcass, you can leave the skin, but prepare the bird properly.
First you need to singe it and pluck it from excess feathers. Afterwards, scrape to remove excess dirt and rinse well under running water. Then chop it into pieces.
Peel and wash the onions, carrots and garlic. Cut the carrots into several pieces.
Now let's select a large pan of suitable volume and place pork legs on its bottom, pieces of chicken, onions, carrots, garlic, bay leaves and peppercorns on top. Fill everything with water and put the meat broth on the stove to cook.
There is no need to cover the pan with a lid to keep an eye on the broth until it boils, at which time we will skim off the resulting foam. When the broth begins to boil, immediately reduce the temperature to the lowest setting, close the jellied meat with a lid and let it cook for 6 hours.
To reduce the boiling of the broth, you can use a divider.
After this time, remove the jellied meat from the stove and remove all the ingredients from the pan.
Let's sort through all the meat, separating it from the bones.
The meat can be disassembled by hand, or cut into small pieces with a knife, which are placed in molds for jellied meat.
Strain the broth through cheesecloth or a sieve and pour it over the meat.
Let the jellied chicken and pork legs set in the refrigerator for about 6 hours.

Jellied chicken and pork legs are ready, bon appetit everyone!

If your jellied meat still hasn’t frozen, don’t despair.

Just add diluted packaged gelatin according to the technology indicated on the manufacturer’s packaging. Although if you do not disturb the cooking process, then this will never happen to you.

Cooking jellied pork legs and knuckles

In our family, it is customary to cook jellied meat for the New Year and other family holidays. For cooking, we usually use chicken with legs or pork, and in particular, shank. This broth turns out to be very rich, tasty and always freezes.

Follow simple cooking rules and you will have a delicious snack!

You will need:

Pork leg
Knuckle
Bulb
Salt
Garlic – 3 cloves

For decoration:

Garlic – 2 cloves
Fresh herbs

How to cook:

Clean the leg and shank using a brush. Let's soak the meat for a couple of hours.
Fill with cold water. While removing the foam, we will simmer for 5 hours over very low heat.

Then add salt, add the onion, and cook for another half hour.

Take out the meat and let it cool. Separate from bones and chop.

While the meat is cooling, squeeze the garlic into the broth. After cooling, strain.

Place garlic cut into thin slices at the bottom of the flower-shaped molds and add some herbs. Lay out the meat, pour in the broth.

Let it cool and move it to a cool place.
You can serve it either in the container you used to cook it in or by placing it on a platter. Bon appetit!

Recipe for jellied chicken, pork legs and knuckle

Beautiful, tasty, rich jellied meat, simply ideal for the holiday table. Chicken thighs make the broth very smooth. Pay attention to the interesting design option.

Ingredients:

Pork knuckle - 1 pc.
Pork legs - 2 pcs.
Chicken thigh - 4 pcs.
Large carrots - 1 pc.
Onions - 2 pcs.
Black pepper
Allspice
Bay leaf
Salt to taste
Water

Method of preparation: And as always, our jellied meat begins with preparing the meat, rinsing thoroughly and carefully scraping the shank and legs, otherwise the dish will not turn out transparent. soak in cold water.

Soaking time varies from 2 to 8 hours. It is advisable to change the water periodically, about 3-4 times, so that all the blood drains.

You can divide a large shank into several parts. Pour the prepared meat with water and bring to a boil.

The first broth needs to be drained and the meat and pan washed. Pour cold water over the ingredients again to cover the meat and bring to a boil again over high heat. As soon as you see it starting to boil, reduce the heat to low, otherwise the broth will be cloudy. Remove the foam and cook for 3.5 hours under the lid over low heat.

Do not add water during cooking!

To prevent the chicken from overcooking, add it 1.5 hours before the rest of the meat is ready. Beforehand, chicken thighs need to be washed thoroughly, bones and skin removed.

Next we send the peeled onions and carrots. Continue cooking with the lid closed.

Remove the carrots 40 minutes before they are ready. We will use it for decoration. At the same time, add spices and salt the broth.

Remove the finished meat from the broth and let it cool. Strain the broth using a fine sieve or cheesecloth.

In order to immediately get rid of excess fat, put the broth in the refrigerator for a short time. Remove the resulting film with a spoon.

Separate the pulp from the bone, leave those parts that you consider necessary, remove the rest. Finely chop the selected meat or separate it into fibers. Distribute it evenly among the selected containers and fill with broth.

Reserve some liquid for decoration. Place the molds in the refrigerator until completely set. To decorate, cut the carrots into thin strips. Separate the yolk from the white of the egg. Chop the yolk and cut the white in the same way as the carrots. Place carrots and protein in the form of flowers on the surface of the frozen jellied meat.

And put a little yolk in the middle of the flower. To ensure that the pattern is well fixed, pour a small amount of broth over it and place it in the refrigerator for 10-15 minutes.

After 15 minutes, fill the drawing completely and put it back in the refrigerator until it hardens completely.

The jellied meat is ready to serve.

Pork jelly with gelatin

Preparing jelly is a ritual for me. First I go to the market to choose meat for jellied meat. Then I cook the broth for a long time, constantly skimming off the fat and foam so that it is transparent. While cooking I feel like a real cook! And all because younger girls rarely take up this business precisely because it takes a lot of time to prepare.

If you decide to make jelly for the first time, use this simple recipe with gelatin. Adding this ingredient will definitely prevent your dish from freezing as it should.

You will need:

Knuckle – 500 grams
Pork pulp - 500 grams
Carrot, onion
Garlic – 4 cloves
Bay leaf – 2 leaves
Salt, ground black pepper and peas
Gelatin – 20 grams

How to cook:

Soak the meat overnight. The next day, cook the broth for at least 4 hours.

Dissolve gelatin in a glass of water. Leave for 1 hour to swell.

Add vegetables, salt, spices to enhance the aroma. Cook for another 60 minutes.

Strain the broth. We disassemble and cut the meat. Return to the pan, bring to a boil again, and remove from the stove.
Add crushed garlic, gelatin, mix and pour. After cooling, take it out into the cold.

As you can see, there is nothing complicated in preparing jelly. Cook with pleasure!

Option 5: Pork jellied meat with chicken and mushrooms

Have you ever seen mushrooms in aspic before?
Then we advise you to do this immediately. You understand that this ingredient will definitely not spoil the meat snack! Ingredients :

355 grams of champignons;
water for jellied meat;
two legs (pork);
eight wings;
salt and bay into the broth;
onion;
medium (fresh) carrots;
half a bunch of parsley;
parsley root into the broth;
10-12 peppercorns.

How to cook

Step 1:

Soak the pork legs for a couple of hours in a bowl of clean, cool water.

Step 2:

After the specified time has passed, rinse the wings and peeled parsley root, onion and carrots.

Step 3:

Pour filtered water into the pan. Carefully place the legs (it is better to drain the liquid from under them into the sink) and wings.

Step 4:

Send onions, parsley root and carrots there. Enter laurel. Add peppercorns.

Step 5:

After salting, bring to a boil over high heat. Cover with a lid. Reduce temperature to minimum.

Step 6:

Simmer jellied pork legs and chicken without gelatin for five to six hours. Half an hour before turning off, add coarsely chopped (preferably slices) washed champignons.

Step 7:

After the specified time has passed, discard the onion with parsley root, peas and bay.

Step 8:

Leave both meat and mushrooms to cool. Strain the liquid in the pan well. Then disassemble the legs and bird.

Step 9:

Place meat and diced carrots in dry molds. Cover with boiled mushrooms. Add chopped greens.

Step 10:

Pour the future pork jellied meat with strong broth. Infuse, leaving overnight on the refrigerator shelf.

Champignons are easier to use because they cook quickly. But since we are soaking pork legs, it is permissible to use wild mushrooms, which will take the same amount of time to prepare. The choice of a specific type depends on your culinary preferences.

Jellied pork feet video

Watch a video about how easy it is to prepare a delicious appetizer that will fly off the table in a matter of minutes.

A couple of years ago I never thought that I would cook this wonderful dish for the holidays. But, having convinced myself that it is not at all difficult, I prepare jelly all the time. I consider it a fairly budget-friendly dish that doesn’t break the bank too much. And it turns out very tasty and the guests are always delighted! Cook with us!

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Recipe 1: jellied pork legs with hooves (with photo)

Leg - 1 pc. pork
Pork knuckle - 1 kg
Knuckle - 1 kg beef
Chicken leg - 1 pc.
Carrots - 2 pcs.
Onions - 6 pcs. average
Black pepper - 1 tsp. peas
Bay leaf - 6 pcs.
Salt - to taste
Water - 3 l
Garlic - 3 teeth.

The most important guarantee that the jellied meat will harden without additional addition of gelatin is the presence of pork legs in it (the same ones with hooves).

You can choose the rest of the meat to your taste, different - pork, beef, chicken, rabbit. It is desirable that it be fresh, not frozen, and have a pleasant smell and color.

Jellied meat can be cooked from one type of meat, of course, but it’s better to have an assortment of different meats - this will make the taste of the dish richer. The main condition is that these are “gelatinous” parts of the meat (legs, ears, shanks, wings... in general, everything with bones and veins) - it is from these that you can cook a sticky, well-hardened broth.

To make the broth appetizing, transparent and with a rich taste, you must add spices, carrots and onions during cooking. Moreover, at least one onion can be inserted with the husks not completely peeled off, which will give the broth a pleasant, yellowish tint.

You need to cook the jellied meat over low heat - this way the liquid evaporates more slowly and there is no need for topping up. If this happens and you need to add water, use boiled, hot water rather than raw water. It is believed that this will help the broth remain clear and not cloudy.

All the meat must be thoroughly washed, placed in a large saucepan, filled with cold water for (at least) 3 hours - during this time the water will “pull out” the coagulated blood from the meat.

Then drain this water, rinse the meat and, if necessary, remove hair and scorch marks.

Place back into the pan. Pour in cold water and place over medium heat.

As soon as the first water boils, it is drained. The meat can be washed and filled with fresh cold water. It is believed that this removes some portion of fat (read: cholesterol) and coagulated protein (blood).

As soon as the second water begins to boil, foam will begin to appear. It must be carefully removed with a slotted spoon - the transparency of the broth depends on this.

During this time, you should prepare the vegetables. Peel and wash the onions and carrots; one onion can be left with the peel if desired.

As soon as all the foam has been removed, reduce the heat to minimum. Add prepared vegetables, bay leaf and black pepper. Add salt, but not a lot, about 1 tablespoon per 6 liter pan.

Well, then... you'll have to be patient - let it all simmer over a small fire (so that a slow boil is maintained), cover with a lid and forget for 6-7 hours, no less. During this time, the meat will become incredibly soft and will separate very easily, literally jumping off the bones.

By the way, if you have such a miracle device as a pressure cooker, then the cooking time can be reduced to 2-3 hours. Just be sure to follow the rules of use.

After the allotted time has passed, you will need to take out the meat - let it cool at least a little, and...

strain the broth through a couple of layers of gauze.

Disassemble the meat into fibers or cut into small pieces - whatever you like, put it back in the pan. Pour in strained broth.

Then I put everything back on the fire and heat it up a little, while using a spoon to carefully remove the layer of fat from the surface - well, we don’t like it frozen. But this is a matter of taste - if you like a fatty layer, then you can skip this step.

Now is the time to taste the broth for salt. You need to add salt so that the broth seems even a little over-salted - you shouldn’t be afraid of this, in a frozen state everything will become moderately salty - the meat will “pull out” some of the salt for itself.

Chop the garlic cloves finely and also add to the pan.

Immediately turn off the heat and pour into prepared pans. Ideally in those that can be displayed on a holiday table or in small, portioned molds. The portioned ones are also convenient because they have lids - by cooling them in the refrigerator we get rid of unnecessary odors, and they save space - it’s convenient to stack them one on top of the other.

You can also pour it in different ways. Most often, it is customary to first place meat pieces in molds, slightly compacting them, and then carefully pour in the strained broth - this creates a beautiful separation into layers.

If desired, you can decorate with openwork cut boiled carrots and parsley leaves.

Allow to cool at room temperature and only then put in the refrigerator to completely harden.

Jellied meat is traditionally served with mustard and horseradish. Bon appetit!

Recipe 8: delicious jellied pork legs (step by step)

pork feet - 2 pcs.
carrots - 1 pc.
onion - 1 pc.
garlic - 5 teeth.
bay leaf - 2 pcs.
black peppercorns - 5 pcs.
allspice - 5 pcs.
salt - to taste

We begin to clean the pork legs, which have been soaked in cold water in advance. Thoroughly scrape the top layer from the skin. Keep in mind that the more thoroughly you clean the legs, the more enjoyable the broth will be. We chop the pork legs in half so they cook faster.

We wash the chopped legs again and transfer them to a large saucepan. Pour water on top so that it covers the meat by 6 cm. Tip: as the broth boils, foam will form on the surface; collect it carefully. The main thing is not to get distracted, otherwise the foam will settle into the flakes. We managed to collect the foam, now we reduce the fire to a minimum.

At this time, place the pre-peeled onions and carrots whole into the broth. By the way, you don’t have to peel the onion, but just wash it thoroughly - then the onion peel will give the broth a golden color. We continue to cook the broth for 4-5 hours.

Half an hour before the end of cooking, add bay leaf, salt, peppercorns and finish cooking. Turn off and let cool. Tip on how to check the readiness of jellied meat: rub a drop of broth between your fingers. In ideal jellied meat, your fingers will stick together a little.

We take out the meat and put it in a separate container, and start cutting it. We remove bones, cartilage, skin and excess fat. We disassemble the meat into small pieces.

Place beautifully chopped boiled carrots and herbs on the bottom of a portion mold or plate, and place the disassembled meat and crushed garlic on top. Pour the strained broth over everything. Place the plates with jellied pork legs in the refrigerator until completely frozen.

After about 5-6 hours, take the jellied meat out of the refrigerator, carefully turn it over onto a flat plate, decorate with herbs and serve.