Pork leg jelly
Pork leg jelly is a delicious rustic dish, which is no less popular in our time than a baked shank or pork belly. It will take time to prepare this dish. You should start by choosing meat for the jelly, it is advisable to take non-frozen pork in the market: ask the butcher for the front and back legs, the back one is more meaty. Cook the legs for the jelly from 2 to 3 hours, depending on their size. For flavor add spicy roots, dried herbs to the broth.
In the old recipes gelatin was not used, but with gelatin the gelatin hardens faster and becomes more elastic, so I always add it, even my grandfather taught me that.
The jelly freezes for about 10 hours in the refrigerator, and if the bowl is deep, then maybe longer. The dish is stored in the refrigerator for several days, so you can cook the jelly in advance if you prepare it for the festive table.
- Time for preparing: 12 hours
- Servings Per Container: 10
Pork Leg Jelly Ingredients
- 2 kg of pork legs;
- 150 g of onions;
- 100 g of parsley with roots;
- 150 g carrots;
- 5 cloves of garlic;
- dill umbrellas;
- 5 bay leaves;
- 20 g of gelatin;
- black pepper, salt.
The method of preparation of jelly from pork legs
When you buy a pork leg for jelly, ask the butcher to chop off the hooves, it is quite difficult to cut this part of the leg with your own hands.
Carefully scrape the skin, singe the bristles (if any), wash my pork with cold water. At this stage, I advise you to check the place of the cut so that fragments of bones that can cause you a lot of trouble later do not get into the broth.
Put the pork in a deep pan, pour cold water so that it completely covers the meat. The pan needs a really big one and with a tight-fitting lid.
Add seasoning to the broth. Cut the onion heads in half, wash the parsley thoroughly, put the bay leaves and dill umbrellas. Pour rock salt to your liking.
We put the pan on the fire, bring to a boil. Close the lid tightly, cook for 2-2.5 hours on low heat.
We scrape the carrots, wash, cut into large bars. Peel the garlic cloves, cut in half. In addition to carrots and garlic, you can put celery root in jelly.
20 minutes before being ready, toss the carrots with garlic into the pan.
Remove the finished dish from the fire, leave for 1 hour.
Next, carefully get the boiled legs and carrots. Filter the broth through a sieve or gauze. We throw away greens, onions, and other seasonings, they have already served their service.
Separate the skin, remove the fat and meat from the bones. Finely chop the skin, meat and fat. We cut the boiled carrots into cubes, mix everything in a deep bowl.
Heat 200 ml of pork broth to a boil, dissolve the gelatin. Pour the broth with gelatin into the bowl, add the remaining broth, mix the contents with a spoon so that all the jelly ingredients are evenly distributed.
Cool the jelly about at room temperature, then remove it to the lower shelf of the refrigerator compartment for 10-12 hours.
Sprinkle the prepared jelly of pork legs with freshly ground black pepper. We serve jelly with horseradish, mustard and jacket-cooked potatoes. Enjoy your meal!