Pig ear jelly. Pork jellied meat. How to properly prepare jellied pork legs and ears

Beef

For such a dish, you must take not only a beef leg, but also the pulp. 600 g of fillet will be enough. The remaining ingredients used are: 2 liters of purified water, an onion, 12 black peppercorns, carrots, salt, a couple of laurel leaves, a head of garlic.

The first beef leg broth is drained. When there is new water in the pan, you can salt it and send the product to cook.
After 5-6 hours, vegetables (the onions are not pre-peeled) and meat pulp are dropped into the broth. Cook the ingredients together for about another hour. To taste, you can add salt to the broth and add pepper to it.
The meat is separated from the bones, finely chopped and placed in small bowls. Garlic passed through a press and strained broth are added to the pieces of beef.
Filled forms are stored in a cool place, but not in the refrigerator.

To ensure that the meat ends up at the bottom, the ingredients in the bowls are not mixed when pouring the broth.

Jellied pig's ears

Jellied meat or cold meat is one of the ten most popular dishes of Slavic cuisine. Its delicate taste is known to almost every Russian. In different regions it is prepared in its own way and from different products. Somewhere cold is cooked from beef, somewhere from pork or chicken. Not only hooves and meat trimmings are used, but also necks (chicken), vertebrae, and pig ears.

The jellied meat is cooked very dense, reminiscent in consistency of meatloaf or marmalade. This dish can be cut into small portions and presented effectively on a plate.

It can also be prepared very soft, quivering, instantly melting at room temperature.

“Compromise” versions of medium thickness are usually immediately poured into special molds, after placing decorative elements on the bottom - boiled carrots, green peas, fresh herb leaves, boiled egg slices, canned corn grains.

It will take a lot of effort to cook jellied pork ears. By-products must be thoroughly cleaned of bristles, pieces of peeling skin and dirty places on the log house must be removed. To do this, they are soaked in warm water, tarred on a gas burner and scraped well. This procedure is repeated several times if necessary.

Jellied pork ears and chicken necks

Very thick cold with a delicate filling. It turns out without a layer of transparent broth, all components in it are distributed evenly.

Ingredients for 3l. pan:

Pork ears – 3 pcs.
Chicken necks – 1 kg.
Bay leaf.
Allspice and black pepper in peas.
Cloves – 2-3 buds.
Dill or dried parsley - optional.
Garlic - head.
Salt to taste.
Onions – 1 pc.
Carrots – 1 pc.
Water – 1.5 l.

Preparation:

Place bay leaf, black and allspice peas, clove buds, peeled pig ears and whole chicken necks, carrots and onion on the bottom of the pan.
Cook over low heat for about 3 hours without adding water.
Discard the onion bulb and cut the boiled carrots into slices.
Disassemble the pig's ears. Grind the skin and cut the cartilage into strips. Using a fork, also separate the chicken necks into meat and bones.
Strain the broth from spices and flakes, mix with well-ground garlic, chicken, cartilage and chopped pork skin.
Place carrot slices on the bottom of the mold, sprinkle with dried dill or parsley if desired.
Carefully fill the mold with jellied meat and place in the refrigerator to harden.

Spicy jellied pig ears with ginger and celery

It looks like a classic jellied meat with a lower layer of meat and a layer of frozen broth. It is poured into small portion forms.

Ingredients for 3 l. pan.

Pork ears – 1 kg.
Ginger root – 50 g.
Fresh chili pepper - 1 pod.
Fresh parsley for decoration.
Celery root – 1 pc.
Red paprika – 1 pod.
Allspice and black peppercorns.
Bay leaf.
Salt and favorite spices of your choice.
Onions – 1 pc.
Carrots – 1 pc.
Water – 1-1.5 l.

Preparation:

Place the scraped pork ears tightly in a pan, after placing on its bottom a whole carrot and onion, and the whole spices chosen for the dish. Pour water over everything and cook over low heat for about 3 hours.
Select ears from the prepared base for jellied meat and cut them to your liking (cubes, strips).
Strain the broth and add celery root, chopped into strips. Cook until the vegetable is ready, then mix the base with finely grated fresh ginger root and small cubes of chili pepper.
Make decorative flowers or stars from boiled carrots. Cut the paprika pod crosswise into thin “rings”. Discard the onions.
Place a ring of paprika, a few carrot flowers and parsley legs on the bottom of the mold. Pour in a small amount of broth.
Then carefully fill the dish halfway with chopped pig ears, level the layer and pour the spicy broth on top.
Leave for an hour and a half to harden in the refrigerator.

Layered jellied pork ears

Typically, jellied meat is poured into rectangular molds, giving it the shape of a meatloaf. The consistency is quite dense. The dish is most often served cut into pieces, but if decoration is used, it looks very impressive in its entirety.

After pouring, in most cases, unused broth remains, so you can simply place it in miniature molds and, after hardening, decorate other dishes with them.

Ingredients for 4 l. pan:

Pork ears – 1 kg.
Beef hoof (leg) – 1 pc.
Pork tenderloin without fat – 400-500 g.
Carnation.
Nutmeg.
Bay leaf.
Black pepper.
Turmeric or curry.
Lemon, fresh chili pepper, herbs for decoration.
Water – 1 l.
Salt and favorite spices of your choice.

Preparation:

Place the whole beef leg, pork ears and tenderloin in a pan, after placing clove buds and bay leaves on the bottom. Pour water over everything and cook over low heat for about 3 hours, adding turmeric to it after boiling.
Remove the beef claw from the prepared cold base; it will not be needed. Cut a piece of tenderloin into thin slices or disassemble into fibers.
Strain the broth, add ground black pepper and grated nutmeg.
Place thin slices of lemon and chili peppers without seeds, parsley or dill leaves on the bottom of the mold. Add some broth.
Then place a layer of pig ears tightly. There is no need to cut the ears; they are laid whole and hot so that they “stick together” well.
A layer of pig ears is followed by a layer of meat, then more pig ears. When all the components are laid out, they are further compacted and only then poured with a small amount of broth.
Leave in a cool place for an hour or an hour and a half to harden, and then cut into pieces.

Source: https://opitanii.net/story/holodec-iz-svinyh-ushey

Chicken jellied meat - step by step recipe

This is a lower calorie version of jellied meat. It does not use pork - only parts of a chicken carcass. Take: 2 kg of assorted wings, legs and necks, celery stalk, salt, 3 garlic cloves, 3 pcs each. carrots and onions, 6 black peppercorns.

All vegetables are chopped coarsely. Garlic can be chopped into thin slices. Celery is not chopped.
Vegetables and washed meat are poured with water, salted and placed on medium heat for 2.5 hours. It is important to constantly remove foam from the surface of the liquid.
When the meat begins to come away from the bones, pepper and bay leaves are added to the broth.
The chicken is removed from the finished broth. The meat is separated from the bones and placed in a mold.
The chicken is poured with strained broth on top.
The dish is refrigerated until completely frozen.

Chicken jellied meat is served with any spicy sauce.

Pork feet jellied

For this dish, the legs are used together with the hooves. There will be no other meat in the treat, so it will be economical. Take: 2 kg of legs, an onion, salt, 6 peppercorns, a couple of bay leaves, a carrot, half a head of garlic.

The legs are first soaked in cold water for 1.5 hours, after which they are thoroughly cleaned with a knife. The transparency and taste of the broth will depend on this.
Clean meat is chopped into 3 parts, placed in a pan, and filled with water.
After 3 hours, peeled vegetables, pepper, bay leaves, and salt are sent into the container.
The future jellied meat is cooked for another 4 hours until the meat begins to disintegrate into fibers.
Half an hour before it’s ready, add the garlic cloves, grated on a fine grater, into the pan.
The cooled meat is separated from the bones and placed on small plates.
The strained broth is poured on top.

The dish will remain on the bottom shelf of the refrigerator until it cools completely.

How to cook delicious jellied meat from pork legs and chicken - recipe with photos step by step

My mother always makes this recipe. The jellied meat turns out very tender and tasty due to chicken meat. To harden jellied meat without gelatin, take pork legs; they will add viscosity and stickiness to the broth.

Ingredients:

Pork feet – 1 kg
Chicken carcass – 1 piece
Carrots - 1 pc.
Onion - 1 pc.
Garlic - 1 head
Peppercorns - 10 peas
Bay leaf - 3-4 leaves

First, you need to soak the meat overnight to remove the blood from the meat. You can't skip this step if you don't want a cloudy broth. After soaking, rinse the meat well with running water. Scrape the pork legs with a knife if necessary.

Cut the chicken into three parts and place it together with the pork legs in a saucepan. Pour water no higher than 3-4 cm from the meat and place on the stove.

To make the broth transparent, when it first boils, you need to drain the water, rinse the meat and add new water.

Important! It is better to collect the foam before the broth boils.

As soon as the water in the pan begins to boil, reduce the heat on the stove, not allowing the broth to gurgle and boil away. Cook the meat with the lid slightly open to avoid excessive evaporation of water. Don’t forget to remove excess fat along with the foam - this will also affect the quality of the broth when it hardens.

Pork knuckle and chicken

This recipe will contain a lot of meat in the jellied meat. Therefore, the stronger half of the family will especially like it. To prepare the dish you need to take: pork knuckle, salt, 2 legs, 7 peppercorns, 2 onions, 1 large spoon of salt, carrot, a bunch of fresh herbs, celery root, 4 laurel leaves.

The washed and cleaned meat is placed in a large saucepan and cooked for 3 hours. Next, salt and all other ingredients are added to the container. The greens are finely chopped, the celery root is cut into large pieces.
After another 3.5 hours, the meat is finely chopped and placed in a bowl, after which it is filled with carefully strained broth.
The treat is served only after it has completely hardened in the refrigerator.

If there is too much meat, the boiled pork can be used for another dish, and only chicken can be added to the jellied meat.

Jellied pork ears (crispy)

Meat dishes By-products Jellied meat author – Natalya Grekova Jellied pork ears (crispy)

Jellied pork ears

Very tasty, easy to prepare, well-frozen jellied pork ears. It tastes like pressed meat.

Jellied meat made from these original offal is very useful for joints and cartilage with osteochondrosis, arthritis and other unpleasant diseases.

What to cook jellied meat with ears from

Pork ears – 1-1.3 kg; Onion – 1 pc.; Peppercorns (allspice), bay leaf – 4-5 pcs. each; Dried basil - a pinch; Garlic - 0.5 heads;

Salt;

For decoration you can use paprika (bell pepper), lemon, boiled egg and carrots, green peas, herbs, etc.

Here's a cube of jellied meat with pig ears!

How to cook jellied meat from pig ears

Rinse the ears well and clean (scrape), especially in hard-to-reach places.
place the ears in the pan to the top - so that they are quite cramped (the ears are embossed, convex, so there will be space between them, the ears will not stick together and burn), for me they took up a space of 3.5 liters, if they do not fit, change a large pan, if there is a lot of space - a smaller one;
Fill the remaining free space with water, it will cover or almost cover the upper ear;
cook the jellied meat for 3 hours, stirring occasionally. Then add the peeled onion (you can stud it with fragrant cloves for flavor), pepper, bay leaf and cook for another 1 hour ;
at the end of cooking, add salt to taste;
the prepared jellied meat from the ears into molds to harden: first, remove the whole ears, then fill them with concentrated broth, strained through a colander and mixed with chopped garlic.
if you decorate jellied meat , you can put pieces of pepper, a mug of eggs, lemon and carrots, leaves of greenery or a scattering of canned peas on the bottom;
Cover the jellied meat poured into the molds and place in a cool place to harden. It sets quite quickly and firmly, does not tremble like with thick gelatin;
Before serving, it’s convenient to cut into small pieces that can be put whole in your mouth and gobbled up!
These are the meat patterns that form when jellied meat freezes!

Features of preparing jellied pork ears and taste

I would like to draw the attention of those who love tender, delicate and quivering jellied meat - this is a completely different dish. Jellied meat with pig ears turns out like ham or pressed meat, and the cartilage crunches pleasantly on the teeth.

It will be more appealing to those who love cartilage meats - chicken, pork and any other in any form. For us, jellied ears are just what we need!

I cooked the jellied meat with the lid open, over low heat, maintaining a moderate boil.

The excess water evaporated on its own, and the broth acquired the consistency necessary for the jellied meat to solidify well!

This is the kind of flower you get from a sweet pepper ring!

Of course, the ears can be cut and poured with a thick broth already in crushed form, but, in my opinion, it is much more interesting to cut this jelly from pig ears and find fancy curls and meat ornaments on the cut, different each time, like in a kaleidoscope! You can even finish cooking this pork jellied meat until the cartilages are completely separated from the meat shell and take them out, then you will get a very tasty and more tender meat jelly. But, in my opinion, the whole point of jellied meat, ear jelly, is that it crunches! For lovers of traditional jellied meat, here is a recipe for pork jellied meat with knuckle.

What else to cook from ears

You can make not only jelly from pig ears, but also:

or pressed meat from pig ears - 3-3.5 hours after cooking, place the ears on a flat surface (on cling film or foil), one on top of the other, cutting off any areas that are too convex. Then cover it with what you laid it on and put it under a press (something flat and heavy - books, baking dishes with water). The layers of pressed ear meat will set quickly and can be sliced like ham.

Enjoy your meal!

And now the scary story. For those who are too impressionable and squeamish (which is why they don’t cook pig ears and live fish) - don’t read.

When I took apart the bag of ears, one ear had a tattoo - letters (Latin) and numbers, some kind of code... their godfather is a pig, I thought)) it was a little scary and intriguing. A couple more ears were ordinary. The next one is with a hole, like for an earring. Punk... There are no stranger wonders... I remembered Lewis Carroll.

Then another tattooed one. Well, definitely a bandit!

...and another portion of frozen pig ears is waiting in the refrigerator. I wonder who is there...

Source: https://amamam.ru/holodets-iz-sviny-h-ushej-pohrusty-vayushhi/

How to cook in a slow cooker?

The miracle pan will also help out the housewife when cooking jellied meat. A model from any brand will do. The recipe will include: pork leg, onion, salt, 9 peppercorns, approximately 800 g of beef shin, 450 g of chicken legs, bay leaf, 4 garlic cloves, 2 carrots.

In the evening, the cleaned meat components are chopped into large pieces and placed in the bowl of the device. In the “Soup” program, the mixture is brought to a boil. At this point it is important to remove the foam from it.
Whole carrots, bay leaves, peppers, onions, and salt are added to the boiling broth. The “Quenching” program and automatic heating are turned on. The device cover closes. After this, you can safely go to bed.
In the morning, chopped garlic is added to the broth, after which the liquid is brought to a boil.
The cooled meat is removed from the bones and finely chopped, and then placed in convenient containers.
The pieces are filled with strained broth.

The containers are placed in the cold for several hours.

Festive jellied meat made from three types of meat

A dish cooked according to this recipe will have a particularly rich meaty taste. It contains the following products: 3 pork knuckles, 2 onions, salt, a whole chicken, a head of garlic, 2 carrots, 1.8 kg of lamb on the bone, a bunch of herbs, 4 laurel leaves.

Pork and lamb are washed, chopped into large pieces and sent to cook for 3 hours.
Next, chicken cut in half and whole vegetables are added to the broth.
The mass is cooked for another 3 hours and salted almost before completion.
Chopped herbs, garlic cloves passed through a press, and bay leaf are added to the finished broth, after which it is left to infuse.
The meat is removed from the cooled liquid, removed from the bones and cut into pieces, after which it is placed in salad bowls.
The strained broth is poured on top.
The dish will harden in the refrigerator overnight.

In the morning, the treat is served with French mustard.

From pork feet and ears

This is a very simple recipe for jellied pork legs and ears. In addition to the listed parts of the carcass (1 piece each), the following is used: onion, salt, carrot, 5-6 garlic cloves.

After washing and cleaning, the meat components and vegetables are placed in a pan, filled with water, and then cooked over low heat for 4 hours. You need to constantly remove the foam from the mass.
After the recommended time has passed, the meat is separated from the bones and finely chopped. The carrots are chopped figuratively.
Meat pieces, vegetable slices and finely chopped garlic are placed in bowls and filled with strained broth.

After hardening, the jellied meat can be served.

Jellied pork legs, knuckles and beef - recipe with step-by-step description

The coming year is the year of man's friend, the Dog. This means that there must be meat dishes on the holiday table. The jellied meat would be most welcome on the table. And I’ll tell you how to cook it correctly and tasty below. The main thing here is not to rush; jellied meat does not tolerate haste.

Ingredients:

Pork feet - 2 pcs.
Pork shank - 1 piece
Beef – 1 kg
Carrots - 2 pcs.
Onion - 1 pc.
Garlic - 1 head
Peppercorns - 10 peas
Allspice black pepper - to taste
Salt - to taste

It is better to use fresh meat for jellied meat, not frozen; for this, it is best to buy meat at the market. Before cooking, the meat must be soaked for 3-4 hours, or even better overnight. Since jellied meat takes a long time, start preparing it in the morning.

Pork feet need to be cleaned and washed. Use a knife to cut the legs in half at the joint. Cut the drumstick and brisket into several pieces. The size of the pieces does not matter, the main thing is that the meat fits in a cauldron or deep pan.

Rinse the meat again and place it in a cauldron or pan, fill it with water and place it on the stove. Foam will form during the first 10 minutes of cooking; it must be removed. After boiling, drain the first broth, pour cold water 5-7 cm above the meat level and place the pan on the stove. As soon as the water boils, reduce the heating temperature to a minimum, close the lid and leave to cook. You can stir if desired.

Do not under any circumstances add water to the pan with meat while cooking.

After 5 hours, add to the cauldron or saucepan with the meat, the onion with its skin on for a golden-colored broth, carrots, and black peppercorns. Salt the broth, I advise you to add a little salt, when everything is ready it will turn out just right. Cover with a lid and leave to cook for another 1.5 hours.

When the meat is cooked, it should easily separate from the bone, remove it from the broth into a plate and set aside to cool. The broth must be strained using a sieve or gauze folded into several pieces; you can also use a clean cloth. Then add finely chopped garlic to the broth.

Separate the meat from the bones and separate it into fibers with your hands, so small pieces of bones will not get into the jellied meat. Place in a mold where the jellied meat will harden. Pour the strained and cooled broth into the mold. Cover the pan with a lid or stretch film and place in the refrigerator to set for 6 hours. The form for jellied meat will suit any one that is convenient for you, or there may be several of them.

This jellied meat can be decorated with chopped garlic, halves of a boiled egg, green peas, boiled carrots and fresh parsley leaves. What a dish for a holiday. Eat with pleasure!

How to cook jellied meat with gelatin?

In order not to worry about whether the jellied meat will harden due to natural gelling components, you can use gelatin. This dish can even be prepared with rabbit meat (1.7 kg). Also taken: a large onion, bay leaf, 4 peppercorns, 20 g of dried parsley root, 35 g of gelatin, carrots.

The rabbit carcass is cut into 8 parts, placed in a pan and filled with water. All other ingredients are also added there.
The dish is cooked for 3.5 hours.
45 minutes before the end of cooking the meat, the gelatin is soaked in water.
The finished, slightly cooled meat is separated from the bones and disassembled into pieces.
Gelatin is added to the broth, after which the latter is heated, but not brought to a boil.
Strained liquid is poured into containers with meat, and the containers are put away in the cold.

Jellied meat goes well with boiled potatoes and black bread.

Pork jellied meat with gelatin

Pay attention to the meat: it must be fresh. Pork knuckle is suitable for jellied meat - a piece of meaty part with bones. Choose vegetables for decoration according to your taste. This could be corn, carrots, red peppers and fresh herbs.

Ingredients:

25 g gelatin bag;
garlic clove;
3 kg. pork knuckle;
carrot;
bulb;
bay leaves.

Preparation:

Clean the skin of the shank well with a knife. Cut the meat into small pieces and rinse. Soak the meat for several hours in cold water.
Pour water over the meat and cook until boiling. Water should cover the contents of the pan by 5 centimeters. Skim off the foam, otherwise the broth will turn out cloudy.
Many people don’t know how long to cook pork jellied meat. The meat should be cooked for about 4 hours over low heat.
Peel the vegetables, cut the carrots into pieces, maybe into circles.
After 2 hours of cooking after boiling, add vegetables, bay leaves and salt to the broth.
Strain the finished broth well and cool. There should be no small bones or foam residues in the liquid.
Separate the meat from the bones and chop. You won't need any vegetables from the broth.
Place the pieces of meat into molds, chop the garlic and add to the broth.
Gelatin can be dissolved in hot water and then added to the cooled broth, or you can pour it into the hot liquid and stir until completely dissolved.
If you do not want garlic in the broth, strain the liquid.
Fill the meat in the molds with broth and leave to harden in a cold place.

The broth with gelatin should not boil! Otherwise the jellied meat will not harden.

Often a layer of fat forms on frozen jellied meat. Remove it with a regular spoon.

If you want to remove jellied meat from the molds without spoiling the appearance, place the mold in hot water for 30 seconds. At the same time, make sure that no water gets into the jellied meat. Then cover the pan with a flat plate and turn it over.

Vegetarian recipe

There is an option for jellied meat even for vegetarians. Of course, it will contain a lot of vegetables. The recipe includes: 140 g of soy asparagus, vegetable broth, 180 g of soy meat, 2 garlic cloves, a bunch of fresh herbs, 3 small spoons of olive oil, a pod of hot pepper, a pinch of coriander and nutmeg, 2 small spoons of gelatin.

Asparagus is soaked in cold water and then finely chopped.
The pepper is finely chopped, the greens are washed.
The soy meat is boiled in salted water for 12 minutes, after which it is separated into pieces by hand.
Asparagus and oil are combined in the form, vegetables are added.
Gelatin is diluted in half a glass of warm broth. It will swell for 25 minutes. Next, the rest of the broth is poured into the mixture, and together the components are cooked for 3-4 minutes until boiling.
Vegetables, asparagus and meat are poured with hot liquid, and after cooling, the container is sent to the refrigerator overnight.

Before serving, the dish is cut into portions.

A few secrets of delicious jellied meat

There are several ways to make jellied meat especially tasty and rich:

To make the broth clear, you cannot cook frozen ingredients.
It is better to drain the first water after boiling, rinse the meat and put it back into the pan.
A small pinch of citric acid will allow the broth to become perfectly clear.
The onion in the husk, which is cooked along with the meat, will add a golden color to the jelly.
The taste will be improved by a variety of spices: coriander, nutmeg, Italian herbs, ground black pepper and others. You can add one or combine them together.

In order for the jellied meat to always be sufficiently salty, when tasting, the broth should seem over-salted.