Pork leg jelly - recipe, cooking features and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Jelly made from pork legs is loved by a significant number of people. Mostly this dish is popular during Christmas and New Year holidays. It is very appetizing and useful. The article describes several recipes for making delicious jelly from pork legs, and also gives advice to housewives.

How is jelly made?

Jelly is a dish that has a thick consistency formed from broth. The classic cooking method does not involve the use of gelatin or agar-agar for solidification. Therefore, in this embodiment, jelly cannot be called jellied. But modern housewives actively use thickeners for "safety net".

Jelly from pork legs is obtained due to the presence of gelling substances in the bones of pork, which are boiled during cooking and solidify when cooled. For the best effect, it is recommended to cut the bones, so access to the substance will be open.

Every housewife should know that jelly is a high-calorie dish,excessive use of which threatens with diseases of the blood vessels.

Benefits of the dish

Many families prefer to see jelly at feasts according to tradition. But not everyone knows about its usefulness. One of the main advantages of the dish is the presence of collagen in it - a building protein for every cell in the body.

In addition to collagen, jelly is rich in the following elements:

• Vitamins (especially group B) - have a positive effect on the formation of hemoglobin.
• Lysine is a special acid that affects the better absorption of calcium and helps in the fight against viruses.
• Fatty acids - calm the human nervous system.
• Glycine - is responsible for activating the brain, reduces irritability and fatigue.
• Gelatin - helps to improve the functioning of the joints.

Housewives decide in advance how to cook jelly from pork legs: with or without gelatin. The filling looks extremely piquant. In order to give the dish a festive look, you can decorate it with greens.

Jellied pork and chicken: recipe

There are many recipes for making jellied meat. Consider a stew recipe that includes chicken. So that pork jelly is not too fatty, many housewives add poultry to the composition. Thus, the amount of meat in the jelly is preserved and the fat content is reduced.

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

Ingredients for cooking:

• 2 pork feet;
• 1 chicken;
• 1 carrot (more can be left boiled for garnish);
• bulb;
• 500 gram piece of pork;
• bay leaf 1 piece;
• s alt and pepper - according to taste preferences.

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

From pork legs and beef

According to the recipe, it is recommended to take a pork leg or a drumstick with a skin and add a beef leg to it. Then the jelly from pork and beef will harden well. When using only beef pulp, the result can be disappointing. The only way out is to use gelatin.

Ingredients required for cooking:

• pork legs - 4 pieces;
• beef tenderloin.

You will also need vegetables:

• carrots - 3 pieces;
• celery;
• bulbs - 2 pieces.

Spices:

• bay leaf - 6 pieces;
• black peppercorns - to taste.

The cooking time is also about 6 hours. The older the meat, the longer it needs to be cooked. For example, middle-aged tough beef should be boiled for 7-8 hours.

Jellied pork feet and shank:recipe

Usually, this recipe is based on pork knuckles and knuckles only.

You will need the following ingredients:

• shin and leg - 1 each;
• black peppercorns - 8 pieces;
• garlic - 1 small head or 4 large cloves;
• s alt - ½ teaspoon or according to hostess preference.

The process of making jellied meat is almost the same for all recipes. Only the time is different. This type of dish should be cooked for 5-6 hours, while the lid must be left closed.

Cooking right: step by step instructions

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

So, the cooking process includes the following steps:

1. To cook jellied meat, you will need a large deep pot of 10-12 liters. Water should be added in a volume of 8 liters, because the jelly will cook and boil for a very long time.
2. We lower the bulb into the container as a whole. It is not necessary to cut it, as it is needed for fat. We cut the carrot into three parts and send it to the bulb. It is also necessary for fat. Once cooked, the vegetables are thrown away with the bones.
3. Send the chicken to the pan as a whole. You don't need to cut it.
4. The pork feet should be cut into three pieces and added to the rest of the ingredients. We send a piece of pork into a container without chopping.
5. Put the pot with food on the fire and cook until the meat begins to separate from the bones. timeit will take quite a lot. But the result will justify the cost. The broth should cook for at least three to four hours.
6. During the cooking process, you need to periodically remove the emerging foam. Otherwise, the jelly will turn out cloudy.
7. 30-40 minutes before the end of cooking, add bay leaf and unground pepper (peas), and 20 minutes before the end, s alt the broth.
8. Next, pull the meat out of the broth and put it on a separate dish. After cooling, separate from the bones.
9. Strain the broth with a sieve into another pan. This is required so that the jelly turns out clean and small bones do not get into it. After all this is done, you can throw away the bones and vegetables (carrots and onions). What remains is the meat that was previously chopped, and the strained broth.
10. Now let's move on to pouring the jelly.
11. In advance, you need to prepare clean plates, put pieces of meat on the bottom in equal quantities. It is better that each plate contains chicken or beef, and pork. Next, fill the dish with broth. It should cover the meat completely.
12. After pouring all the jelly on plates, it must be transferred to a cold place to cool. In winter, you can take it out to the balcony, and put it in the refrigerator in summer.

Aspic decoration

Now that the hostess knows how to cook jelly from pork legs, the next question that will interest her is how to decorate the dish.

All kinds of delicious vegetables are used for decoration,pickles, eggs.

Here are some tips:

1. You can put decorations both on the bottom of the jellied container and on the meat.
2. The dish turns out to be especially beautiful if the correct cooking process is followed and the broth is as transparent as possible.
3. Boil eggs and carrots, cool and cut into thin circles. Care must be taken when working with eggs, the yolks may crumble or fall out.
4. Pickled cucumbers and lemon are also cut into thin circles.
5. You can also use greens for decoration: dill or parsley.
6. Sweet red pepper, canned corn, cranberries are suitable for brightening.
7. Many housewives try to make flowers from strips of vegetables or cut vegetables of a special shape: hearts, triangles and the like.

What to serve with?

How to cook jelly from pork legs and shank, as well as how to decorate it - described above. Let's figure out how to properly serve the dish.

Jolodets can be prepared both in standard dishes - pots, plates, and in unusual, for example, muffin tins.

Serve the finished dish with:

• mustard for a savory taste;
• horseradish or adjika - for lovers of hot spices;
• sour cream;
• vinegar;
• lemon juice;
• pickles or sauerkraut.

Usually, in addition to jelly, vegetable salads are also served on the table, on a separate dish - garlic, green onions and herbs - in addition toaspic.

Useful tips for hostesses

To know how to cook jelly from pork legs, chicken or beef, you should take into account some of the nuances in cooking.

Some helpful tips:

1. If you want to decorate the jellied meat with carrots, then towards the end of cooking, add whole vegetables to the jellied meat. From boiled carrots, you can then cut out beautiful figures to decorate the dish.
2. If you add s alt to the jelly beforehand, then in the process of boiling water it may happen that the saturation of the broth will increase. And if you add s alt at the very end, then the meat will not have time to soak it.
3. During the entire time when the jelly is cooking, it should not be stirred.
4. The shelf life of jelly in the refrigerator is two to three days. But the best option would be to eat on the day of serving.
5. What action should be taken if the jelly is not frozen? First of all, don't get upset. We'll fix it all. In order for the jelly to still thicken, it is worth pouring it into a saucepan and boiling for several minutes, then add a little gelatin (according to the instructions).
6. It should also be remembered: the more decorations added to the jelly, the less its shelf life will be, so you should not overdo it with decoration.

What can I substitute for pork?

Pork leg jelly is he althy, but many people have gastrointestinal problemstract, and such a dish becomes a “heavy” product. Beef is considered a less fat analogue.

You can also make jelly with chicken, fish, rabbit, turkey or game. In these cases, it is necessary to additionally add gelatin, because the gelling components in the composition of the bones of these animal species are not enough.

In addition to gelatin, offal can be used: ears, lips, tails or head.

Reviews of hostesses

Undoubtedly, jelly from pork legs, shank and beef is a favorite dish of many. The hostesses leave such feedback and recommendations on the preparation of goodies:

1. It is better to choose meat with cartilage and veins. They help the joints recover. It turns out that jelly has a healing effect.
2. Modern recipes involve cooking jellied meat not only on the stove. You can cook meat in the oven, pressure cooker, slow cooker - it's practical and takes less time.
3. For cooking, you need to choose the freshest meat, otherwise it will take a very long time to cook and may still remain harsh.
4. The product must be fresh, chilled. Under no circumstances should you freeze. There is a risk of getting not only old meat, but also spoiled meat.
5. There is an opportunity to experiment with decorations, to give the dish a special look.
6. Better is jelly from minced meat than minced meat.
7. The main nuance is the right recipe. Since the taste preferences of each person are different, then the recipe needs to be selected or improved "for yourself".
8. Recommendedrefrain from frequent consumption of the dish, it is high-calorie and quite fatty.

Pig's feet jelly is loved to cook in almost every family. Cooking this dish during the New Year and Christmas holidays has become a pleasant tradition. Aspic is a very tasty, nutritious, and most importantly he althy addition to any table.