Jellied pork feet

Pork leg jellied meat is a classic version of a delicious snack. This is one of the most favorite dishes for every man. Nourishing, rich in taste, it’s impossible to imagine a holiday table without it! After such a snack, compliments will not be spared!

How to cook jellied pork legs without gelatin?

Cooking jellied pork legs without gelatin means preparing a traditional Russian appetizer according to an old recipe. That’s why this dish has its own secrets. The jellied meat turns out to be very rich, nutritious and incredibly tasty. Guests will be pleasantly surprised!

1. 
   Soak pork feet in cold water overnight. After the time has passed, wash the pork legs and scrape them with a knife. Let's boil the water first. Place the legs in a saucepan and pour boiling water over them so that the water completely covers them.
2. 
   Place the pan on the stove and cook the legs on the lowest heat for 5 hours.
3. 
   Now let's get to the vegetables. Peel the onions, carrots and garlic. And wash the vegetables.
4. 
   When the pork legs are well boiled (make sure that the meat is well separated from the bone), salt the broth and add vegetables to it without cutting, add a bay leaf. And continue cooking for another hour.
5. 
   Now we take out the meat and cool it a little, then remove all the bones from the legs. But onions, garlic and carrots are no longer useful to us. Finely chop the pork with veins with a knife.
6. 
   Place everything in a mold or deep plate, add salt to your taste and mix.
7. 
   Now strain the broth to get rid of small bones. Pour broth over meat.
8. 
   We wait for the dish to cool down and put it in the refrigerator until it hardens completely.

Bon appetit!

How to make jellied pork legs with gelatin?

Pork leg jellied meat is not only a traditional dish on the winter holiday menu, but also a good appetizer for any table. In this recipe we prepare jellied meat only from pork legs with the addition of herbs, spices and add gelatin for quick hardening and a stable jelly texture of the dish. The average calculation of gelatin is 20 g per 1 liter of broth.

Cooking time: 6 hours.

Cooking time: 1 hour.

Servings: 5.

Ingredients:

• Pork legs – 1 kg.
• Carrots – 1 pc.
• Onion – 2 pcs.
• Garlic – 4 cloves.
• Sweet peas – 5 pcs.
• Bay leaf – 2 pcs.
• Gelatin – 25 gr.
• Water – 2.5 l.
• Salt – 1 tbsp.

Cooking process:

Step 1. Wash the pork legs thoroughly under running water. Then put them in a large saucepan, fill with cold water and bring to a boil. We drain the water.We wash the legs again, refill with clean water and cook under the lid and over low heat for 5 hours. Remove the foam from the surface of the broth with a slotted spoon.

Step 2. After 3 hours from the start of cooking, pour a spoonful of salt into the broth. We put in it peeled carrots, onions with peels, bay leaves, peeled garlic cloves, allspice peas and other spices to taste.

Step 3. Soak gelatin in 50 ml of cooled broth.

Step 4. Remove the cooked legs and carrots from the broth into a separate bowl, and strain the broth through a sieve.

Step 5. Then we divide the legs into small pieces by hand and remove all the bones. Cut the carrots into circles and place them either in the broth or at the bottom of a bowl for jellied meat. Place pieces of pork legs evenly among the containers.

Step 6. Transfer the swollen gelatin into the broth and mix well. The fat on the surface of the broth can be skimmed off with a paper towel.

Step 7. Then pour the broth with gelatin over the pork legs.

Step 8. Let the jellied pork legs with gelatin cool on the table, and then put it in the refrigerator to completely harden the dish. Bon appetit!

Homemade jellied pork legs and knuckles

Homemade jellied pork legs and knuckles is a delicious holiday appetizer, the recipe of which was known to our grandmothers. For jellied meat, it is customary to choose meat rich in veins and bones, so it will be richer and tastier. But the main thing is to approach this difficult dish with soul, then the praise of the guests will not be long in coming!

Portions:12

Cooking time: 8 ocloc'k

Ingredients:

• Pork leg - 2 pcs.
• Pork knuckle – 1 pc.
• Onion – 1 pc.
• Carrots – 1 pc.
• Garlic – 2 teeth.
• Bay leaf – 1 pc.
• Salt, pepper - to taste

Cooking process:

1. Scrape the pork legs with a knife and rinse well.

2.Wash the knuckle well; if it is large, cut it in half. Boil water (about 2.5-3 liters) and place the legs and pork knuckle in the water. Salt. Cook over low heat for 5.5-6 hours.

3. Peel the carrots, onions and garlic cloves. Add them to the pork. We also add a bay leaf. (Vegetables can be added to the broth immediately or 2.5 hours after cooking).

4. Remove the foam from the surface of the broth and remove it with a spoon. We take out the meat, pork legs and vegetables.

5. Separate the pork legs and knuckle from the bones and cut into small pieces. Place everything in a container for aspic.

6. Cut ½ of the carrots into circles, divide large circles into halves.

7. Add carrots to pork, pepper and mix. Pour the broth strained through a sieve over everything. Leave it on the counter to cool at room temperature, and then put it in the refrigerator for several hours so that the jellied meat hardens.

Bon appetit!

Delicious jellied chicken and pork feet

Delicious jellied pork legs and chicken is one of the most popular dishes for the holiday table. Its preparation requires time and patience, but the taste will justify all the efforts. And nourishing, and appetizing, and beautiful - not a dish, but a delight!

Portions: 15

Cooking time: 30 hours

Ingredients:

• Chicken – 1.5 kg.
• Pork legs – 1 kg.
• Onion – 1 pc.
• Carrots – 1 pc.
• Garlic – 3 teeth.
• Pepper, salt - to taste
• Bay leaf – 1 pc.

Cooking process:

1. Wash the chicken with water, and clean the pork legs separately with a knife.

2. Cover the chicken and pork legs with water and leave them overnight. In the morning, drain the water and rinse the meat again.

3. Now divide the chicken into several parts. Place the meat in a saucepan with the pork legs and add three liters of water. Salt, add pepper and set to cook on the fire.After the water boils, reduce the heat to low. Cook the chicken and pork legs for 5-5.5 hours until the meat easily separates from the bone.

4. After 3 hours, add carrots and onions to the broth, having previously peeled them. Add bay leaf to the water.

5. During the cooking process, remove the foam from the surface of the broth.

6. Take out all the vegetables, chicken, legs and remove all the bones.

7. Cut the meat into small pieces. Mix chicken and pork in equal proportions and place in a container for aspic.

8. Strain the broth.

9. Grind the garlic cloves through a press. Add them to the broth. Mix.

10. Pour broth over meat. We wait until it cools down and put it in the refrigerator for a couple of hours.

Bon appetit!

Step-by-step recipe for making jellied pork legs and beef

Jellied pork legs and beef is a delicious appetizer, the taste of which everyone knows from childhood! This delicacy will require your time and patience. But its rich, juicy taste will delight not only household members, but will also pleasantly surprise guests.

Portions: 12

Cooking time: 7 o'clock

Ingredients:

• Pork legs – 1 kg.
• Beef -1.5 kg.
• Water – 3 l.
• Onion - 1 pc.
• Carrots – 1 pc.
• Garlic – 3 teeth.
• Bay leaf – 3 pcs.
• Salt - to taste
• Pepper (peas) – 10 pcs.

Cooking process:

Tip: to make the jellied meat transparent, soak the meat in cold water and leave it like that overnight.

1. Wash the meat and divide it into a couple of pieces.

2. Pour water into the pan and bring to a boil. Now put the beef and pork legs into the water and add salt. Reduce the heat to low and cook for 6 hours. Periodically you need to remove the fatty foam that will form on the surface, otherwise the broth will not be transparent.

3. Peel the onions, carrots and garlic.

4.2 hours before the meat and legs are ready, add the vegetables to the broth along with pepper and bay leaf.

5. Remove the meat, pork legs and vegetables from the water. The broth must be thoroughly strained through a sieve or cheesecloth, folded in several layers, to remove boiled pieces of meat and bones.

6. Finely chop the meat into pieces. Mix beef and pork.

7. Place the meat in a bowl for aspic. Pour broth on top. When the broth has cooled completely, place the dish in the refrigerator until it hardens.

Bon appetit!

How to cook delicious jellied pork legs in a slow cooker?

Pork leg jellied meat in a slow cooker is an easy way to prepare a delicious and festive snack. Cooking jellied meat in a slow cooker is much easier, because you have to look after it less. This miracle technique will help you prepare a delicious snack without much effort. But the guests will be delighted!

Portions:10

Cooking time: 6 hours

Ingredients:

• Pork legs – 2 pcs.
• Onion – 2 pcs.
• Garlic - 1 pc.
• Pork -0.5 kg.
• Carrots – 1 pc.
• Salt - to taste
• Pepper – 8 peas
• Bay leaf – 2 pcs.

Cooking process:

1. We thoroughly wash the pork legs with water, and if necessary, clean them with a knife.

2. Soak the legs in cold water for 2-3 hours. During this time, the water must be changed at least twice.

3. Peel the onions and carrots and rinse with water.

4. Place the meat and vegetables in the multicooker bowl. Fill with water so that the food is completely covered. Add bay leaf and pepper. Salt the water and set to cook in the “stew” mode for 5 hours.

5. We take out the meat and vegetables (we won’t need them anymore). Cut the meat into very small pieces. Place them in a bowl for aspic.

6. Strain the broth, taste it and add salt and pepper if necessary.

7.Grind the garlic using a press and mix it with the broth.

8. Pour the broth over the meat and stir. Let the jellied meat freeze in the refrigerator for several hours.

Bon appetit!

Proper jellied pork head and legs

Proper jellied pork head and legs are prepared without gelatin, based on natural collagen, which is rich in bones and cartilage. Therefore, those parts of the carcass that contain a lot of gelling base are chosen for it. This jellied meat turns out to be especially tasty and rich. A real homemade delicacy!

Portions: 12

Cooking time: 5.5 hours

Ingredients:

• Pork head – ½ pc.
• Pork legs – 3 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Pepper (peas) - 6 pcs.
• Salt - to taste
• Mustard - for serving
• Water – 4 l.
• Garlic – 3 teeth.

Cooking process:

1. The meat must be washed very well; it is best to take a brush and thoroughly rub the head and legs.

2. Cut the pork head into several smaller pieces. Transfer it to a saucepan with salted water. We also send cleaned pork legs there. We put it on the fire and wait for it to boil. After this, remove the foam that has formed, add pepper, bay leaf and be sure to reduce the heat to the lowest possible setting. Cook for 5 hours.

3. Peel the onions and carrots and add them whole to the pan 2 hours before they are ready.

4. We take out all the products. Cut the meat into small pieces.

5. Pass the broth through cheesecloth.

6. Squeeze the garlic through a press, add to the broth, stir.

7. Place the meat in a bowl where we will prepare the jellied meat, pour the broth into it.

8. Place in the refrigerator for several hours until it hardens well.

Serve on the table with mustard. Bon appetit!

A simple and tasty recipe for jellied pork legs and turkey

Pork leg and turkey jellied meat is a delicious holiday appetizer. Classic jellied meat is usually prepared from pork, but if you add other types of meat to it, the dish only benefits from it! Its taste will become even richer and its texture richer. This dish is better than any delicacy!

Portions: 10

Cooking time: 9 o'clock

Ingredients:

• Pork legs – 2 pcs.
• Turkey legs – 1 pc.
• Carrots – 1 pc.
• Onion – 1 pc.
• Garlic – 3 teeth.
• Pepper, salt - to taste
• Bay leaf – 3 pcs.
• Water – 3 l.

Cooking process:

1. Wash the meat thoroughly. Clean the pork legs thoroughly with a brush. Soak them in water for 1.5 hours. Drain the water and wash them again.

2. Boil water, put the meat in a pan and pour boiling water over it, put it on low heat. Salt, pepper and add bay leaf. Boil the legs for 6 hours.

3. Peel the onions and carrots.

4. Two hours before readiness, add vegetables to the broth.

5. Pass the garlic through a press and add it to the broth half an hour before it’s ready.

6. Take out the meat and vegetables. Vegetables can be thrown away, and the meat should be cut into small pieces, after removing the bones.

7. Pass the broth through a strainer. Taste and add spices and salt to taste.

8. Place the meat in a jellied dish and fill it with broth.

9. Place in the cold until it hardens.

Bon appetit!

Delicious jellied pork legs and ears

Jellied meat made from pork legs and ears is a real delicacy of East Slavic cuisine. It’s simply impossible not to love a fragrant, rich meat dish based on natural jelly! It will take time and patience to prepare it, but your holiday table will sparkle with new colors!

Portions:10

Cooking time: 6 hours

Ingredients:

• Pig ears - 2 pcs.
• Pork legs - 2 pcs.
• Onion – 1 pc.
• Carrot – 1 pc.
• Pepper (peas) – 6 pcs.
• Salt - to taste
• Bay leaf – 3 pcs.
• Water – 3 l.

Cooking process:

1. Wash the meat, fill it with water and put it on the stove. After the water boils, remove the resulting foam. Salt the water and set the heat to low. Cook the meat for 5 hours.

2. Peel the onions, carrots and garlic, rinse with water and place in a saucepan after 3 hours. Add pepper and bay leaf.

3. Take out the meat, remove the bones and cut into small pieces. We throw away the vegetables.

4. Pass the broth through cheesecloth to get rid of small particles. Pour the broth over the meat and put it in the refrigerator.

Tip: for taste and beauty, you can cut half of the carrots into circles and mix with the meat, and then pour in the broth.

Bon appetit!

How to cook the right jellied meat in a pressure cooker?

Pork leg jellied recipe in a pressure cooker is a simple way to quickly prepare an incredible snack while preserving the maximum of nutrients. This is a real lifesaver when you don’t have time, but really want to surprise your guests!

Portions:8

Cooking time: 1 hour

Ingredients:

• Pork legs – 2 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Garlic – 2 teeth.
• Dill - to taste
• Pepper (peas) - 6 pcs.
• Salt - to taste
• Bay leaf – 2 pcs.
• Water – 2.5 l.

Cooking process:

1. Thoroughly wash the surface of the pork legs with a brush.

2. Peel the onion and carrots.

3. Squeeze the garlic through a press.

4. When cooking in a pressure cooker, immediately put all the ingredients into it, including pepper and bay leaf, fill everything with water, add salt and bring to a boil. After which you need to continue cooking for 40-50 minutes.

5. Take out the meat, remove all the bones and cut it into small pieces. Pass the broth through cheesecloth.

6.We wash the greens and finely chop them, add them to the broth.

7. Place the meat in a jellied dish and fill it with broth. Place in the cold, preferably overnight.

Bon appetit!