How to cook jellied pork legs and knuckles

Jellied pork legs and knuckles are a classic appetizer for the New Year's table. On numerous winter holidays, many people will have jellied meat on their table. Traditionally it is made from pork legs and knuckles, but housewives have come up with a lot of ways to prepare it. I think that jellied meat with knuckles and legs is in no way inferior in taste to the newest snacks.

Delicious jellied pork legs and knuckles at home

We present to your attention a recipe for homemade jellied meat made from knuckle and pork feet. It is prepared only from meat and without unnecessary products. The dish is tasty, satisfying, suitable for both holidays and the everyday menu. To prepare it, you just need patience and time.

1. 
   Soak pork legs and knuckles for jellied meat in cold water overnight or for several hours. Then carefully remove all dirt from them using a steel wool and wash them well. Place the prepared legs and shanks in a large, up to 7 liters, pan and fill completely with cold water. Place the pan over high heat and bring the contents to a boil.
2. 
   Constantly skim off any foam that appears on the surface so that the broth is clear. You can drain the boiled broth, rinse the meat, add cold water and continue cooking. Cook the jellied meat over low heat with the lid closed for 5 hours.
3. 
   After this time, add peeled carrots and onions to the jellied meat, add salt and pepper to your taste and add a few bay leaves. Cook the jellied meat with spices for another 1 hour.
4. 
   During this time, the legs and shanks have boiled well and the meat can be easily separated from the bones. Transfer the entire contents of the pan to a large bowl.
5. 
   Strain the broth into a colander to remove small seeds and spices. Remove fat from the surface of the broth with a ladle or spoon.
6. 
   Remove all bones from cooked meat. Cut large pieces with a knife or separate them with your hands.
7. 
   Place all the meat in a saucepan with broth and stir.
8. 
   Peel a head (you can take more) of garlic and chop it in a garlic press or finely chop it, after crushing it with a knife. Place the garlic in the pan and stir again.
9. 
   Cut the boiled carrots into beautiful shapes and place them in a bowl into which you will pour the jellied meat. Also add 4-5 leaves of green parsley to make it pretty.
10. 
    Pour the jellied meat using a ladle, distributing it evenly among all the plates.
11. 
    Cool the jellied meat at normal home temperature, and then put it in the refrigerator overnight. Cut the finished jellied meat into portions and serve with grated horseradish or mustard.

Eat for your health!

A simple recipe for jellied pork legs and knuckles with gelatin

This recipe invites you to prepare delicious jellied meat with the addition of gelatin. This jellied meat will quickly harden, will hold any shape perfectly, and requires less time for cooking. The calculation of gelatin is as follows: 20 g of gelatin is taken per 1 liter of broth.

Ingredients:

• Pork legs – 4 pcs.
• Medium size knuckle – 1 pc.
• Gelatin – 50 g (or 3 tbsp.).
• Onion – 1 pc.
• Black pepper – 1 tsp.
• Garlic and salt - to taste.

Cooking process:

1. Soak the legs and shanks for jellied meat for several hours in cold water. Then wash them thoroughly with a kitchen sponge.

2. Place all pieces of meat in a large saucepan and cover completely with cold water.

3. Place the pan over high heat and bring to a boil.

4. Then pour out this first broth with foam, rinse the legs and shanks and, adding water, continue cooking.

5. Cook the jellied meat over low heat with the lid closed for 4 hours. This time is enough for the meat to cook well.

6. An hour before the end of cooking, add an unpeeled onion, black peppercorns to the jellied meat and salt the dish to your taste.

7. Soak the required amount of gelatin in a glass of cold water for 50 minutes.

8. Remove the cooked meat from the broth, remove all the bones and cut it into small pieces across the grain. Separate the leg meat into pieces with your hands.

9. Strain the broth through a sieve.

10.Place the soaked gelatin into the broth and stir well until it is completely dissolved. For better dissolution, place the broth on low heat, just do not boil.

11. Place the chopped meat in the broth with gelatin and add finely chopped garlic.

12. Pour the prepared jellied meat into molds or plates and cool at home temperature. You can decorate it with boiled egg slices and fresh herbs.

13. Then put the jellied meat in the refrigerator overnight. Before serving, carefully remove fat from the surface of the jellied meat.

Bon appetit!

How to cook delicious jellied meat without adding gelatin?

In order for the jellied shank and legs to freeze well without adding gelatin, it is important to cook it in a small amount of water and not add water during the cooking process. Let there be less broth, but the jellied meat will be excellent.

Ingredients:

• Pork legs – 2 pcs.
• Knuckle – 1 pc.
• Carrots and onions – 1 pc.
• Laurel leaf – 3 pcs.
• Black peppercorns, salt and garlic - to taste.

Cooking process:

1. Rinse the legs and knuckle thoroughly with water using a brush to remove all dirt.

2. Place them in a large saucepan and cover completely with water.

3. Bring the broth to a boil over high heat, remove the foam from its surface and cook the jellied meat over low heat for 5 hours under a covered lid so that some of the water evaporates.

4. The legs and shanks can be turned over periodically to help them boil better.

5. After 5 hours, put peeled onions, carrots, bay leaves into the jellied meat, add salt to your taste and cook for another 1 hour.

6. Remove the cooked meat from the broth into a separate bowl. Cool it a little and select all the seeds.Cut large pieces of meat with a knife, and separate the meat from the legs with your hands.

7. Strain the broth through a sieve to remove small seeds, pepper and bay.

8. Remove the layer of fat from the surface of the broth with a spoon or ladle, as it spoils the appearance and taste of the jellied meat. Remaining fat can be easily removed with a paper towel.

9. Place the chopped meat into the broth.

10. Add minced or finely chopped garlic to it to your taste.

11. Stir the jellied meat and pour into plates. You can decorate the jellied meat with fresh herbs or a boiled egg.

12. Cool the dish first at normal temperature, then put it in the refrigerator for several hours.

Bon appetit!

Jellied pork legs, knuckles and beef

Of the many recipes for jellied meat, you are offered the option of preparing it with the addition of beef. Take boneless beef, because we have both legs and pork knuckle. You will get a hearty and tasty dish for the holiday table.

Ingredients:

• Pork legs – 4 pcs.
• Beef – 0.5 kg.
• Small pork knuckle – 1 pc.
• Onions and carrots – 2 pcs.
• Salt, pepper, garlic - to taste.
• Fresh herbs for decoration.

Cooking process:

1. Soak pork legs for one hour in warm water with vinegar. This will help remove dirt better.

2. Then rinse the legs and knuckle and remove any remaining dirt with a knife. Rinse the piece of beef. Cut the pork legs lengthwise to better cook, and chop the knuckle into pieces.

3. Place all the prepared meat in a large saucepan and fill it completely with cold water.

4. Place the pan over high heat and bring to a boil.

5. Then drain the hot cloudy broth with foam, rinse the pieces of meat with cold water and put them back into the pan.

6.Re-fill the meat with cold water and cook over low heat with the lid closed for 5 hours.

7. Then put the peeled onions and carrots into the jellied meat, add black peppercorns and bay leaves, add salt to your taste and cook the jellied meat for another hour. In the finished jellied meat, cartilage and meat should be freely separated from the bones.

8. Remove the cooked meat from the pan and place in a separate bowl.

9. Then sort it, removing all the seeds. Divide the legs into pieces with your hands, and cut the beef and meat from the shank with a knife across the grain.

10. Strain the hot broth through a sieve to remove any remaining bones and peppers, and then use a ladle or spoon to skim off any fat from the surface.

11. Place the chopped meat into the broth and add finely chopped garlic. Mix everything well and taste it.

12. Pour the jellied meat into the container of your choice, decorate it to your liking and leave to harden: first at room temperature, then in the refrigerator.

Bon appetit!

Step-by-step recipe for jellied pork legs, shanks and chicken

Jellied meat prepared according to this recipe from pork products with the addition of chicken meat will turn out very tender and tasty and will not melt at home temperature. The only drawback is that it takes a lot of time to prepare, although the process is very simple.

Ingredients:

• Pork legs – 2–4 pcs.
• Pork knuckle – 1 pc.
• Chicken – 1 or ½ pcs.
• Onion – 1 pc.
• Garlic – 1–2 heads.
• Laurel leaf – 4 pcs.
• Salt - to taste.

Cooking process:

1. Rinse the pork legs, pre-soaked for several hours in cold water, and the knuckle thoroughly and remove all dirt with a knife.Cut the legs in the middle, cut the shank in half, cut the chicken into two parts.

2. Place the legs, shanks, and chicken in a large saucepan and cover them completely with water.

3. Bring the jellied meat to a boil over high heat and skim off all the foam from the surface.

4. Cook the jellied meat for 5–6 hours over very low heat and under a closed lid, so that it barely boils, that is, simmers.

5. Salt the jellied meat to your taste.

6. After an hour and a half from the start of boiling, remove the chicken from the broth. It should be boiled and the meat should separate well from the bones.

7. 1 hour before the end of cooking, add peeled onions and bay leaves to the jellied meat.

8. After 5-6 hours, remove all the meat from the pan and select the bones from it. Chop the pork and chicken with a knife or separate with your hands.

9. Add minced garlic to the broth and mix well.

10. Carefully remove all fat from the surface of the broth. You can cool the broth so that the fat hardens, then carefully remove it. You can then fry potatoes on it.

11. Place the chopped meat into the broth and stir.

12. Pour the jellied meat into plates or other molds and place in the refrigerator to harden. You can decorate with egg or fresh herbs according to your taste.

Eat for your health!

How to cook delicious jellied meat in a slow cooker?

A multicooker greatly simplifies the process of cooking jellied meat. Jellied meat prepared in it always turns out very strong and aromatic.

Ingredients:

• Pork legs – 2 pcs.
• Pork knuckle – 1 pc.
• Onions and carrots - 1 pc.
• Salt – 1 tbsp. l.
• Bay leaf and black pepper - to taste.

Cooking process:

1. Wash the pork knuckle and legs thoroughly with water using a brush and scrape off all the dirt with a knife.

2. Peel and rinse the onion and carrots.

3.Place all the washed products in the multicooker bowl and fill with cold water to the level of the top mark of the bowl.

4. Using the “Cooking” mode, with the lid closed, bring the jellied meat to a boil. Remove all foam from the surface and salt the dish.

5. Then close the lid and set the “Extinguishing” mode for 4.5 hours.

6. During this time, peel and chop the garlic and you can do other things.

7. One hour before the end of the program, add black peppercorns and bay leaves to the jellied meat.

8. 10 minutes before the timer rings, remove all the meat with bones from the jellied meat with a slotted spoon.

9. Add chopped garlic to the broth and bring the broth to a boil. Turn off the device.

10. Cool the meat a little, remove the bones from it and disassemble the meat into arbitrary pieces.

11. Place the resulting sliced ​​meat into any molds.

12. Add boiled carrots, eggs and canned corn to the decorative molds.

13. Pour the prepared broth into the molds.

14. Cool the jellied meat at room temperature and place it in the refrigerator for several hours.

Bon appetit!

Cook jellied pork legs and knuckles in a pressure cooker

This is a recipe for making jellied meat using a pressure cooker. Housewives have different opinions about the cooking time: you can cook from an hour to three hours. Determine the time based on your own experience. According to this recipe, you are invited to cook the jellied meat for 2 hours. You can change the set of meat for jellied meat to your liking.

Ingredients:

• Pork legs – 4 pcs.
• Pork knuckle – 1 pc.
• Onions and carrots - 1 pc.
• Salt, allspice and black pepper - to taste.
• Garlic – 1 head.

Cooking process:

1. Rinse the legs and knuckle well and carefully remove all dirt with a knife, especially on the legs.

2.Place these products in a simple saucepan, add water and boil.

3. Then drain the water along with the foam, rinse the legs and shanks again and put them in a pressure cooker.

4. Add onion with peel and peeled carrots to the meat. Add black and allspice peas and salt to your taste.

5. Pour water over the meat until it is completely covered.

6. Close the pressure cooker tightly and place it on the stove over high heat.

7. After the appearance of steam and a hissing sound, reduce the heat to minimum. Cook the jellied meat for 2 hours.

8. After this time, turn off the heat and open the lid according to the instructions - after cooling the pan or releasing steam through the valve.

9. Using a slotted spoon, remove all the meat with bones from the broth and place it on a plate.

10. Strain the broth into a colander.

11. Divide the cooled meat into arbitrary pieces, removing all the bones.

12. Place the meat in any molds or plates.

13. Cut the boiled carrots into slices and add to the meat. Also add chopped garlic and fresh parsley to each plate.

14. Pour the prepared broth over the meat.

15. Cool the molds with jellied meat at home temperature, then put them in the refrigerator overnight.

16. Serve this delicious dish with horseradish, adjika or garlic sauce and boiled potatoes.

Bon appetit!