Jellied pork legs cook for 4 hours.
How to cook jelly from pork legs
What you need
Pork legs – per 1 kilogram
Chicken leg – 300-400 grams
Onions – 1 head
Carrots – 1 large
Garlic – 3 cloves
Parsley and dill – 1 small bunch each
Salt – 1 tablespoon
Ground black pepper – 1 teaspoon
How to cook jellied pork feet
1. Soak pork feet in water for 2 hours. Thoroughly wash the pork feet, brushing off dirt with a food brush or knife.
2. Put the legs in a saucepan, fill with water so that the water level is 6-7 centimeters higher than the level of the pork legs.
3. Put the pan on a high heat, bring the water to a boil, reduce the heat to a minimum so that the water boils a little. Remove foam regularly.
4. Cook pork legs for 2.5 hours under a loosely closed lid, then add chicken legs, peeled carrots and peeled onions to the pan.
5. Cook aspic for another 1.5 hours.
6. Salt and pepper the jellied meat, add greens (right in bunches).
7. Peel the garlic, chop and add to the jellied meat.
8. Cook for 1 more hour, removing the foam.
9. Strain the broth through cheesecloth, remove vegetables.
10. Put the meat on a dish, separate the bones, finely chop the meat. Separate the cartilage from the bones and chop finely.
11. Arrange the meat in dishes for jelly.
12. Pour broth over jellied meat.
13. Cool the jelly and refrigerate for 8 hours.
– It is better to buy pork legs in already well-known butcher shops, where pork legs are definitely not frozen.
– It is necessary to sort out the meat of boiled pork legs as carefully as possible, preventing even the smallest bones from getting into the jelly . It is recommended to strain the broth.
– Served aspic of pork legs with horseradish or mustard.
– If the jelly from the pork legs is not frozen , you can add edible gelatin to the broth. For every 500 milliliters of warm (not boiling water!) broth, provide 10 grams of gelatin. In the broth, quickly stir the gelatin, leave for 10 minutes and then strain.
– To give a marinated flavor to the jelly from pork legs, add 1 teaspoon of vinegar 9% before pouring into molds.