Recipe for making jam from green pine cones. Cone jam: benefits, harm and calorie content

In ancient times, jellied meat was prepared from pork legs. They contain a lot of gelling agents, so the broth hardens without adding gelatin.

Classic jellied pork feet

How to cook jellied meat according to the standard - read below.

Let us warn you in advance: you will have to stock up on time and patience. The appetizer will have to be cooked several times.

Ingredients:

carrot;
medium bulb;
2 kg. legs;
3 bay leaves;
6 peppercorns;
5 cloves of garlic.

Preparation:

Soak your feet for 2 hours cold water, then scrape it well from the skin with a knife. top layer. The quality of the broth depends on this.
Chop the legs into several pieces, add water and cook. Water should cover the legs by 6 cm.
Skim off the foam during cooking so the jellied pork legs will not be cloudy.
After boiling, reduce the heat and cook for another 3 hours. Peel the carrots and onions and add to the broth, continue to cook the jellied meat for another 4 hours.
Add bay leaves and peppercorns, salt, and leave on the fire for half an hour. Add crushed garlic and remove from heat.
Separate the bones, skin and meat, cut into pieces and place on plates or molds.
Strain the broth; there should be no peppercorns or sediment in the liquid.
Place fresh herb leaves, carrots on the meat and pour in the broth. Leave to harden.

The dish is ready and your family and guests will definitely enjoy it.

Jellied meat with pork legs and knuckle

If you want more meat in the jellied meat, add meat in addition to the legs. Jellied meat made from pork legs and knuckles turns out to be satisfying.

Ingredients:

bay leaf;
garlic;
2 legs;
pork knuckle;
bulb;
carrot.

Preparation:

Clean the skin on the legs and shank, fill with water 5 cm above the ingredients. Place onions and carrots without peel, bay leaves there, and let them cook.
Do not bring the broth to a strong boil. As soon as the broth begins to boil, reduce the heat and add salt, remove the foam.
After 7 hours of cooking, collect fat from the surface of the cooled broth, cut the meat into pieces and separate from the bones, place in containers.
Add garlic to the broth and bring to a boil. Strain the cooled liquid, pour over the meat and refrigerate.

Ingredients:

several cloves of garlic;
500 gr. chicken thigh;
500 gr. pork feet;
parsley root;
bulb;
2 carrots;
peppercorns;
bay leaves.

Preparation:

Leave the washed meat in water for several hours. This way the broth for jellied meat will be clear and clean, and there will be less foam.
Peel the vegetables, make a cross-shaped cut at the end of the onion, cut the carrots into several large pieces.
Place spices and vegetables in a saucepan with meat, fill everything with water so that it covers the ingredients.
Cook jellied pork legs and chicken for 6 hours over low heat. Watch the foam, the broth should be clean. You should not cook jellied meat over high heat, the liquid will boil away too much, and you cannot top it up. This way the jellied meat may not freeze well.
Add chopped garlic to the broth and leave to simmer for 10 minutes, add salt. Strain the liquid.
Cut the meat into pieces, first separating it from the bones, put it in a mold, pour in the broth. Leave the finished jellied meat to harden in the cold.

You can pour the broth into different molds - this way the jellied meat will look more beautiful on the table.

Ingredients:

5 peppercorns;
1 kilogram of beef with bone;
1 kilogram of pork legs;
bay leaves;
3 carrots;
garlic;
2 onions.

Preparation:

Fill the legs with water and cover with a lid. Cook for 2 hours over low heat, constantly skimming off the foam.
Add beef meat and cook for 3 hours.
Peel the vegetables, cut the onions and carrots into large pieces.
Add vegetables and peppers to the broth after 3 hours, cook for another hour.
Place bay leaves into the broth and remove from heat after 15 minutes.
Remove the meat from the pan, cool and chop finely. Strain the broth.
Place the meat in the pan and sprinkle finely chopped garlic on top. Fill everything with broth.

The aromatic and tasty jellied meat made from pork feet and beef is ready!

Pork leg jelly is a delicious rustic dish, which is no less popular today than baked knuckle or pork belly. This dish will take time to prepare. You should start by choosing meat for the jelly; it is advisable to take non-frozen pork from the market: ask the butcher for the front and back legs, the back is meatier. Boil the legs for jelly for 2 to 3 hours, depending on their size. Spicy roots and dried herbs are added to the broth for flavor.

IN old recipes We didn’t use gelatin, but with gelatin the jelly will harden faster and be more elastic, so I always add it, my grandfather taught me this way.

The jelly hardens in the refrigerator for about 10 hours, and if the bowl is deep, it may take longer. The dish can be stored in the refrigerator for several days, so you can cook the jelly in advance if you are preparing it for the holiday table.

Cooking time: 12 o'clock
Number of servings: 10

Ingredients for pork leg jelly

2 kg pork legs;
150 g onions;
100 g parsley with roots;
150 g carrots;
5 cloves of garlic;
dill umbrellas;
5 bay leaves;
20 g gelatin;
black pepper, salt.

Method for preparing pork leg jelly

When you buy a pork leg for jelly, ask the butcher to chop off the hooves; cutting off this part of the leg with your own hands is quite difficult.

Carefully scrape the skin, singe the bristles (if any), wash the pork cold water. At this stage, I advise you to check the place of the cut so that bone fragments do not get into the broth, which can cause you a lot of trouble later.

Place the pork in a deep pan, pour in cold water so that it completely covers the meat. You need a really large saucepan with a tight-fitting lid.

Add seasonings to the broth. Cut the onion heads in half, wash the parsley thoroughly, add bay leaves and dill umbrellas. Let's pour rock salt to your liking.

Place the pan on the fire and bring to a boil. Close the lid tightly and cook for 2-2.5 hours over low heat.

We scrape the carrots, wash them, and cut them into large pieces. Peel the garlic cloves and cut them in half. In addition to carrots and garlic, you can put celery root in the jelly.

20 minutes before it’s ready, throw the carrots and garlic into the pan.

Remove the finished dish from the heat and leave for 1 hour.

Separate the skin, remove fat and meat from the bones. Chop the skin, meat and fat finely. Cut the boiled carrots into cubes and mix everything in a deep bowl.

Heat 200 ml of pork broth to a boil, dissolve the gelatin. Pour the broth with gelatin into a bowl, add the remaining broth, mix the contents with a spoon so that all the ingredients of the jelly are evenly distributed.

Cool the jelly about room temperature, then put it on the bottom shelf of the refrigerator compartment for 10-12 hours.

Sprinkle the finished pork jelly with freshly ground black pepper. Serve the jelly with horseradish, mustard and boiled potatoes in their jackets. Bon appetit!

1 kg pork pulp;
3-4 pcs. pork feet (hooves);
1 onion;
1.5 tsp. salt;
3-6 black peppercorns;
1-2 bay leaves.

Preparation time: 07:00
Cooking time: 12:00
Number of servings: 3
Complexity: light

Preparation

Pork jelly is a classic and quite popular recipe because... not very complex and tasty. Almost no holiday is complete without delicious, rich jellied meat. Next, consider a recipe for jellied meat made from pork pulp and pork legs. The recipe with photos will describe step by step the entire process of preparing jelly with pork.

For a long time in Rus', jelly was considered the signature dish, which was most often prepared from pork: shanks, legs, heads, ears, etc. This gorgeous dish is very tasty and nutritious. At its core, jellied meat is a frozen, strong, rich meat broth. You can add beef, chicken or turkey to the pork. For taste, garlic, spices, carrots, onions and other ingredients are also added to the jellied meat.

Pork and beef jelly

Pork leg jellied meat freezes well and holds its shape for a long time. In addition, the snack is very tasty, nutritious and healthy.

Number of servings: 10-12.

Cooking time: 10 hours.

Calorie content: 65 kcal per 100 g.

Ingredients:

1 pork leg;
1 kg beef leg;
0.5 kg of beef back;
2 onions;
5-6 peppercorns;
3 bay leaves;
1 tbsp. chopped garlic;
a little salt.

Cooking process:

Wash the pork and beef legs thoroughly. If necessary, scrape the surface with a knife. We fold meat products into a large saucepan, pour cold water over it for a couple of hours. Then rinse all the meat again under running water. Place in a saucepan, add water, bring to a boil over low heat. Remove any foam that floats to the surface with a slotted spoon.
After this, pour out the water, thoroughly rinse the dishes and the meat itself. We return the meat products to the saucepan, fill it with water so that its level exceeds the level of the meat by 6-7 cm. We put it on the fire, wait until it boils. Then turn the heat down to low and cook for 2-2.5 hours. Open the lid on the pan a little to allow steam to escape.
Peel the onions and place them whole in the broth immediately after the liquid boils.
After 2 hours, remove the beef pulp from the broth, and cook the broth with the rest of its contents for another 3 hours over very low heat. Break the cooled meat into fibers by hand or using two forks.
Remove the finished legs from the broth and cool until warm. Then we disassemble them, and also divide the meat into fibers. Place the shredded meat on the bottom of each mold.
Strain the broth itself into a clean saucepan, add bay leaves, black pepper, salt, and finely chopped garlic. Return the broth to the heat and cook for another 40 minutes.
Remove the pan from the stove. We take a fine sieve in one hand and place it over the form with meat. With the other hand, use a ladle to pour the broth into the mold through a strainer.
Place the jellied meat in the refrigerator overnight. Serve ready-made beef and pork jelly with horseradish or mustard.

Real jelly hardens without adding gelatin, thanks to natural gelling agents from the connective tissues of pork legs (in our case, knuckles). But for the meat part, let's take chicken.

Number of servings: 10.

Cooking time: 4 hours.

Calorie content: 149 kcal per 100 g.

Ingredients:

3 kg shank;
2 carrots;
2 onions;
1 kg chicken;
3 garlic cloves;
0.5 tsp each black and allspice;
4 bay leaves;
0.5 tsp freshly ground black pepper;
6 stalks of green onions;
2 tbsp. table salt;
4 l. some water.

Cooking process:

Wash the knuckle thoroughly in water, scrape the skin, and chop it into 2-3 parts. Rinse with water again and place in a saucepan. We also rinse the chicken thoroughly, chop it into 2 halves, and send it to the shank. Fill the meat with water, wait until it boils, then pour out the boiling water. Wash the meat and dishes thoroughly, refill the pan with water, and boil.
The water level should be slightly higher than the level of the meat.
Cook the jellied meat at a low simmer for about 5 hours. However, the chicken must be removed earlier so that the bird does not overcook.
Peel the onion and carrot. Half an hour before the end of the jellied cooking process, add the whole onion, and add the carrots, cutting the root vegetable into 3-4 parts. At this stage we also add spices.
After half an hour, turn off the burner, cover tightly with a lid, and let the jellied meat brew for a while.
Remove the chicken and leg from the warm broth. Peel the garlic, grate it on a fine grater, and put it in warm broth. Cover the pan and let it brew for a quarter of an hour. Then we strain the broth and collect it from above excess fat OK. Taste and add salt and spices if necessary. We disassemble and chop the meat.
Divide the meat into deep plates or trays and place boiled carrots cut into pieces on top. Pour broth over everything, sprinkle with chopped green onions, and put in the refrigerator to harden. After 10-12 hours the jelly is ready for use. Bon appetit!

Video:

A wonderful dish of jellied pork legs is prepared without gelatin: with chicken, knuckle, beef, and vegetables. Choose the best recipe!

Leg - 1 pc. pork
Pork knuckle - 1 kg
Knuckle - 1 kg beef
Chicken leg - 1 pc.
Carrots - 2 pcs.
Onions - 6 pcs. average
Black pepper - 1 tsp. peas
Bay leaf - 6 pcs.
Salt - to taste
Water - 3 l
Garlic - 3 teeth.

The most important guarantee that the jellied meat will harden without additional addition of gelatin is the presence of pork legs in it (the same ones with hooves).

You can choose the rest of the meat to your taste, different - pork, beef, chicken, rabbit. It is desirable that it be fresh, not frozen, and have a pleasant smell and color.

Jellied meat can be cooked from one type of meat, of course, but it’s still better V son in law assorted different meats- this way the taste of the dish will be richer. The main condition is that these are “gelatinous” parts of the meat (legs, ears, shanks, wings... in general, everything with bones and veins) - it is from these that you can cook a sticky, well-hardened broth.

To make the broth appetizing, transparent and with a rich taste, be sure to add spices, carrots and onions during cooking. Moreover, at least one onion can be inserted with the husks not completely peeled off, which will give the broth a pleasant, yellowish tint.

You need to cook the jellied meat over low heat - this way the liquid evaporates more slowly and there is no need for topping up. If this happens and you need to add water, use boiled rather than raw water. hot water. It is believed that this will help the broth remain clear and not cloudy.

All the meat must be thoroughly washed, placed in a large saucepan, filled with cold water for (at least) 3 hours - during this time the water will “pull out” the coagulated blood from the meat.

Then drain this water, rinse the meat and, if necessary, remove hair and scorch marks.

Place back into the pan. Pour in cold water and place over medium heat.

As soon as the first water boils, it is drained. The meat can be washed and filled with fresh cold water. It is believed that this removes some portion of fat (read: cholesterol) and coagulated protein (blood).

As soon as the second water begins to boil, foam will begin to appear. It must be carefully removed with a slotted spoon - the transparency of the broth depends on this.

During this time, you should prepare the vegetables. Peel and wash the onions and carrots; one onion can be left with the peel if desired.

As soon as all the foam has been removed, reduce the heat to minimum. Add prepared vegetables, bay leaf and black pepper. Add salt, but not a lot, about 1 tablespoon per 6 liter pan.

Well, then... you'll have to be patient - let it all simmer over a small fire (so that a slow boil is maintained), cover with a lid and forget for 6-7 hours, no less. During this time, the meat will become incredibly soft and will separate very easily, literally jumping off the bones.

By the way, if you have such a miracle device as a pressure cooker, then the cooking time can be reduced to 2-3 hours. Just be sure to follow the rules of use.

After the allotted time has passed, you will need to take out the meat - let it cool at least a little, and...

strain the broth through a couple of layers of gauze.

Disassemble the meat into fibers or cut into small pieces - whatever you like, put it back in the pan. Pour in strained broth.

Then I put everything back on the fire and heat it up a little, while using a spoon to carefully remove the layer of fat from the surface - well, we don’t like it frozen. But this is a matter of taste - if you like a fatty layer, then you can skip this step.

Now is the time to taste the broth for salt. You need to add salt so that the broth seems even a little over-salted - you shouldn’t be afraid of this, in a frozen state everything will become moderately salty - the meat will “pull” some of the salt for itself.

Chop the garlic cloves finely and also add to the pan.

Immediately turn off the heat and pour into prepared pans. Ideally in those that can be displayed on festive table or in small, portioned molds. The portioned ones are also convenient because they come with lids—by cooling them in the refrigerator, we get rid of unnecessary odors, and they save space—it’s convenient to stack them one on top of the other.

You can also pour it in different ways. Most often, it is customary to first place meat pieces in molds, slightly compacting them, and then carefully pour in the strained broth - this creates a beautiful separation into layers.

If desired, you can decorate with openwork cut boiled carrots and parsley leaves.

Allow to cool at room temperature and only then put in the refrigerator to completely harden.

Jellied meat is traditionally served with mustard and horseradish. Bon appetit!

Recipe 2: how to cook jellied pork legs and knuckles

In addition to pork legs, you can use pork knuckle, tongue, chicken and other meats. The appetizer is served with horseradish, mustard or vinegar. Happy cooking!

Pork knuckle - 1 piece
Cold cuts - 500 grams
Pork leg - 1 piece
Garlic - 1 piece (head)
Salt and pepper - To taste
Carrot - 1 piece
Onion - 1 piece
Peppercorns - 1 piece
Bay leaf - 1 piece

We wash all the meat, removing excess skins and so on. Soak the meat in cold water for 12-14 hours. Every 3-4 hours you should completely change the water.

Boil the meat over medium heat and drain the water. Fill with new water and cook for 2 hours.

30 minutes before cooking, add chopped onion, grated carrots, chopped garlic, salt, peppercorns, ground pepper and bay leaf to the pan. After cooking, remove the meat and cut into small pieces.

Cover the form for jellied meat with cling film.

Place the meat in a mold and pour in the broth.

Place the jellied meat in the refrigerator overnight. In the morning, cut and serve with fresh herbs. Bon appetit!

Recipe 3, step by step: jellied pork feet and chicken

Pork legs – 475 g
Pork shank – 730 g
Chicken legs – 450 g
Pork – 400 g
Chicken feet – 250 g
Water – 2.5 l
Salt - to taste
Ground black pepper - to taste
Garlic - to taste
Onions – 2 pcs.
Carrots – 1 pc.

Rinse and clean all meat ingredients thoroughly. Place everything except the chicken and pork in a suitable cooking pot. Pour in enough water to cover the meat products. Send to medium heat. Bring to a boil. As soon as the water boils, immediately reduce the heat to the lowest setting.

Cover with a lid and cook for 1.5-2 hours. Make sure that the broth does not boil too much, because the jellied meat will turn out cloudy. During this cooking time, the meat should fall away from the bone.

Collect foam during cooking.

After 1.5-2 hours add chicken leg, pork, onions and carrots. Bring to a boil. Simmer over low heat for 1-1.5 hours.

In the meantime, peel the garlic and grind it in a mortar or grate it on a fine grater.

After cooking, remove the meat products to a colander and leave to cool.

Cool the broth to room temperature. Gently spoon fat over top, if desired. Add salt, ground pepper and garlic to taste. Stir and leave for 20-30 minutes.

Strain the broth through cheesecloth.

Separate the meat from the bones and place in a suitable container. If desired, garnish with carrots.

Pour in the broth and refrigerate until completely frozen. You can sprinkle with chopped green onions or any greens.

Jellied pork legs and chicken is ready. Bon appetit!

Recipe 4: how to cook jellied pork legs and beef

pork legs - 2 pieces;
beef meat (300 - 400 grams);
bulb;
garlic 2-3 cloves;
salt;
bay leaf (several pieces);
carrot;
3 liters of water.

Clean the legs well, remove the bristles and rinse thoroughly. Place the meat and pork legs in a deep pan and fill them with water.

It is advisable to soak for at least 4 hours, after which we replace the water, add salt, put it on the stove, wait for it to boil and skim off the foam from the broth.

Peel the carrots, wash them, cut them in half and put them in the broth, and place the onion there.

It should be in the husk to give the broth transparency. Cover the pan with a lid and leave to cook for 4 hours.

Next, you need to do everything quickly so that the ingredients that make up the jellied meat do not harden ahead of time. Remove the meat from the bones, place it in a food processor or meat grinder, add garlic and carrots from the broth and grind everything thoroughly.

Place the crushed mass on the bottom of the prepared dish and pour in the strained broth.

The jellied meat must first cool, after which it must be placed in the refrigerator until it completely hardens. After 7 - 8 hours (hardening time directly depends on the thickness of the layer), the jellied meat can be cut and served, adding mustard to taste.

Recipe 5: cook jellied pork and beef legs

pork legs - 3-5 pcs.;
beef legs - 2-3 pcs.;
onion - 1 head;
carrots - 3-5 pcs.;
bay leaf - 4-5 pcs.;
greens - to taste;
spices - to taste

Wash the pork and beef hooves well, put them in a large two-bucket pan and fill with water, add onions, carrots, bay leaves, spices to taste and put on fire.

How long does it take to cook jellied pork feet? I usually leave it like this overnight on low heat, but you can also set it during the day for 8-10 hours.

I turn it off in the morning. I take out and throw away the onions and carrots, and take out the legs and let them cool a little, after which I “take them apart” and finely chop them, after which I strain the remaining (not boiled away) broth, pour in the finely chopped meat and put it on the fire so that it all boils for about 15 minutes -20.

After the jellied meat has cooled down a little, I take the garlic, finely chop it or squeeze it through a garlic press, put it in the jellied meat mixture, mix it and pour it into molds.

After that, I take it out onto the balcony (if it’s winter) or wait until it cools on the table and put it in the refrigerator.
Once it hardens, you can eat it. Bon appetit!!!

Recipe 6: how to cook jellied meat in a slow cooker (photo)

The recipe for jellied pork legs is simple, the main thing is to follow our description exactly and you will succeed.

pork legs – 2 pcs.;
pork (pulp) – 400 g;
onion – 1 pc.;
garlic – 1 head;
carrots – 1 pc.;
salt – 1 tbsp;
allspice peas – 10 pcs.;
bay leaf – 1-2 pcs.;
gelatin – 3 tbsp.

The jellied meat will come out transparent and without additional impurities if you first soak the legs in cold water and scrape them well with a knife blade. Then fill the legs with water and bring to a boil. Drain the water and foam and rinse the legs again.

We transfer the ideally clean pork legs to the multicooker bowl, and place a piece of pork there, pre-washed and cut in half.

Add to the meat whole peeled carrots, onions, as well as allspice and bay leaves.

You don’t have to add pork pulp, but then the jellied pork legs will be very fatty.

Pour water into the multicooker to cover the vegetables and meat.

Set the mode to “cook” and bring to a boil under the lid. As soon as the water boils, remove the resulting foam with a slotted spoon.

Set the “simmer” mode for 4 hours and close the lid. At this time, you can forget about jellied meat. If the meat is from a young pig, the meat may be cooked earlier.

Ten minutes before the end of cooking, remove the meat, pork legs and vegetables. Place on a plate to cool.

Do not add gelatin a large number water, let it swell. Add finely chopped garlic to the hot meat broth.

Then add gelatin and mix with a spoon until the gelatin is completely dissolved.

Cut the meat into cubes or disassemble into fibers, leaving the carrots for decoration.

Place the meat in small containers, the number of which depends on the volume of boiled broth. Add carrots for color, you can also add canned corn, parsley or egg slices. Looks very colorful quail eggs boiled and cut in half.

The broth with garlic should stand for about 10 minutes so that the garlic imparts its aroma to the broth.

Then strain the broth through a strainer

Then pour the broth into the containers and leave to cool at room temperature.

Place the chilled pork jelly in the refrigerator for several hours.

Recipe 7: how to cook jellied legs with beef

Pork legs - 2 pcs.
Chicken - 1 pc.
Beef shanks - 2 pcs.
Carrots - 3 pcs.
Onions - 2 pcs.
Garlic - 2 heads
Bay leaf - 4 pcs.
Allspice - 3 peas
Black pepper - 15 peas
Salt - 2 tbsp. l.
Water - 7 l

The meat must be pre-processed. Pork legs and beef shanks (if they have skin) must be scraped well with a knife. If there are remnants of stubble on the skin, then it is best to oil it. Pork legs do not contain meat, therefore, to make the cold meat more meaty, you can also take pork shanks, or other meat of your choice.

I decided not to use the whole chicken, so I removed the fillet, legs and offal, and all that was left was used as jellied meat.

In order to minimize noise in the broth, I pre-boil the meat for 2-4 minutes.

To do this, take a suitable pan, bring water to a boil and put the meat there. After the water boils again, boil it for 3-4 minutes, the meat should be completely covered with water. Then rinse the meat very well with running water.

Place the pre-cooked meat in a saucepan in which we will cook the cold meat. Ideally, this should be a 7-9 liter pan. If you don’t have such a large pan, then you can cook the broth in several pans, as I had to do :)

The chicken will be ready faster than other types of meat, so it will need to be removed from the broth earlier (if you cook cold meat in several pans, you can cook it separately).

It is best to place washed meat in already boiling water, so the protein remaining on the surface will coagulate faster and there will be less noise.

So, put the meat in a saucepan (ideally in boiling water) and bring to a boil. The water should cover the meat by 5-7 fingers (if the pan is high).

As the water boils, noise will form, which must be carefully removed using a slotted spoon or spoon.

After you have removed all the foam from the surface of the broth, cover it loosely with a lid and set to simmer over low heat. You need to cook the broth for about 5 hours.

It is important that the water does not boil, but only moves slightly. During the cooking process, the water should evaporate minimally.

If the broth boils, then after 5 hours you will have no liquid left in the pan and will have nothing to pour the cold stuff into. If you add water to the pan, there is a risk that the jelly will not harden.

As a last resort, you can add a little boiling water to the broth.

1-1.5 hours before cooking rigor, add salt, pepper, bay leaf and vegetables to the broth.

The chicken will be ready in 1.5-2 hours (if we are talking about homemade chicken, store-bought will be ready much faster), if you continue to cook it, the meat will be severely overcooked. Therefore, it must be removed from the broth. But in order for the meat to have a brighter taste, it is better to boil it a little with spices and vegetables.

If you cook the bird in a separate pan, then 30-40 minutes before the end of cooking, add salt, spices and vegetables to the broth.

Remove meat and vegetables from the finished broth.

Combine all the resulting broth in one container. Add salt, ground black pepper and pressed garlic to taste. I add quite a lot of garlic - 2-3 heads of garlic per 5 liter pan.

Let’s taste the broth, it should be a little salty and have a bright garlic flavor, although everything is up to your taste :)

Let the broth infuse.

At this time, we separate the cooled meat from bones, cartilage, and other unappetizing parts, I also remove all fat. There is no meat in pork legs, so for the jellied meat to be meaty enough, its other components must be meaty enough.

So, the meat was separated.

The infused broth must be very well strained through a cloth or gauze folded in 6-8 layers (the broth will contain remnants of garlic, bones, spices, etc.). If possible, remove all the fat from the surface of the strained broth, otherwise the surface of the jellied meat will be covered with congealed fat, and this is not very appetizing.

Place the meat randomly in deep containers (a bowl, a plate, a salad bowl...), if desired, decorate it all with boiled eggs, boiled carrots, herbs, cucumbers?..and fill it with broth.

After the container has cooled, put the cold one in the refrigerator for 6-8 hours or overnight, until completely frozen.

Bon appetit!

Recipe 8: delicious jellied pork legs (step by step)

pork feet— 2 pcs.
carrots - 1 pc.
onion - 1 pc.
garlic - 5 teeth.
bay leaf - 2 pcs.
black peppercorns - 5 pcs.
allspice - 5 pcs.
salt - to taste

We begin to clean the pork legs, which have been soaked in cold water in advance. Thoroughly scrape the top layer from the skin. Keep in mind that the more thoroughly you clean the legs, the more enjoyable the broth will be. We chop the pork legs in half so they cook faster.

We wash the chopped legs again and transfer them to a large saucepan. Pour water on top so that it covers the meat by 6 cm. Tip: as the broth boils, foam will form on the surface; collect it carefully. The main thing is not to get distracted, otherwise the foam will settle into the flakes. We managed to collect the foam, now we reduce the fire to a minimum.

At this time, place the pre-peeled onions and carrots whole into the broth. By the way, you don’t have to peel the onion, but just wash it thoroughly - then the onion peel will give the broth a golden color. We continue to cook the broth for 4-5 hours.

Half an hour before the end of cooking, add bay leaf, salt, peppercorns and cook. Turn off and let cool. Tip on how to check the readiness of jellied meat: rub a drop of broth between your fingers. In ideal jellied meat, your fingers will stick together a little.

We take out the meat and put it in a separate container, and start cutting it. We remove bones, cartilage, skin and excess fat. We disassemble the meat into small pieces.

Place beautifully chopped boiled carrots and herbs on the bottom of a portion mold or plate, and place the disassembled meat and crushed garlic on top. Pour the strained broth over everything. Place the plates with jellied pork legs in the refrigerator until completely frozen.

After about 5-6 hours, take the jellied meat out of the refrigerator, carefully turn it over onto a flat plate, decorate with herbs and serve.

Recipe 9: jellied meat with knuckle and at home

Pork feet are a must-have ingredient in this dish; they add a special flavor to the jellied meat and by adding them I don’t have to worry about it not congealing. The main thing is to maintain the proportions of meat and liquid, cook for at least 7 hours, then your jellied meat will definitely harden. Do not add gelatin as it will spoil the taste.

Pork knuckle 1 kg
Carrot 1 pc.
Pork legs 1–2 pcs.
Garlic clove 1 pc.
Chicken 1 pc.
Salt 26 g
Onion 1 pc.

Let's start preparing jellied pork legs and chicken according to the recipe with photo. The pork knuckle should be scraped with a knife, washed thoroughly, and trimmed off excess fat.

It is better to buy a soup chicken for jellied meat; you can buy a cockerel. I took one large pork leg, but if the legs are small, then you need two. I will definitely resin the legs over an open fire. If the legs are not treated with fire, then maybe bad smell in aspic.

I carefully scrape the pork leg with a knife, removing the sooty areas. It is convenient to do this under running water. Then I cut the leg along the bone and cut off the tips of the hoof (you don’t have to cut the tips, but clean them well).

I cut the chicken in half, wash it thoroughly, removing all the dark particles near the ridge.

The meat must be soaked in water to get rid of the blood so that the jellied meat turns out transparent. I put the prepared, washed meat in a large saucepan and covered it with cold water for 3 hours. The water needs to be changed several times. You can leave the meat in the water overnight, placing the pan in a cool place, and cook in the morning.

Then I washed the meat well, placed it tightly in a tall pan and filled it with cold water. I usually put the meat that takes longer to cook at the bottom and the chicken on top. I pour water so that it covers the meat by about two fingers (3-4 cm).

Now you need to put the pan on the fire, bring to a boil, and remove the resulting foam with a slotted spoon. You must not miss the moment of boiling so that the foam in the broth does not mix with it.

Then you need to reduce the heat and cook the jellied meat under the lid over low heat. It is important to cook the jellied meat at a low simmer so that the liquid gurgles slightly. You need to constantly monitor not to let it boil too much, otherwise the jellied meat will turn out cloudy. You also need to know that you cannot add water to jellied meat during cooking. If the jellied meat did not boil too much, and the lid on the pan was tightly closed, then the water will not evaporate. I cook jellied meat for at least 7-8 hours.

When the jellied meat is ready, the meat comes completely off the bone. It is necessary to carefully observe how the pork legs and knuckle are cooked. In addition, if you drop broth on your index and thumb hands, and when connecting and separating the fingers they will stick together, then the jellied meat is ready. The more stickiness in the broth, the more the jellied meat freezes.

When answering the question of how to cook pork leg jelly according to a recipe so that it turns out tasty and aromatic, I always say that in this dish not only meat components are important, but also vegetables.

I peel and wash the carrots. I peel the onion, wash it, and cut it into two or four parts.

I put carrots and onions in jellied meat 1 hour before it is ready.

Now turn off the heat and leave the jellied meat to cool for 10 minutes. There is usually a lot of fat in the upper part. This fat must be removed completely or partially - it is a matter of taste. If you like the layer of white fat on top of the finished pork jelly, you can leave it.

If you want it to be transparent on top, then remove the fat with a spoon, and then place it on the surface of the broth paper napkin and removing it, you can collect the rest of the fat. Do this several times.

I always leave a little fat. Fat protects the jellied meat from weathering. If you don’t like it, you can simply skim off the fat from the frozen jellied meat with a spoon before eating.

I carefully remove the meat with a slotted spoon. The photograph shows how ready dish the meat comes off the bone easily.

It is necessary to remove all the bones and cut the meat into pieces. It is advisable to sort the meat with your hands, removing small bones. I chop the skins and cartilage finely and put them in the meat, as they help the jellied meat harden.

I carefully strain the broth through cheesecloth folded in half into a wide bowl. You need to pour it in carefully so as not to stir it up. At this stage I add salt and garlic to the jellied meat. I put a spoon with salt into the broth and dissolve the salt in the broth. Salt should be to taste and a little stronger, as the meat will absorb some of the salt. Finely chop the garlic clove and add it to the broth.

I pour the broth into the containers with the meat and stir carefully. You need to pour it into the containers taking into account that later, when you cover it with a lid, the lid does not touch the dish.

Next, I took the vessels out onto the glassed-in loggia to cool. Do not take it out onto the loggia if it is frosty there. When the jellied meat cooled and began to solidify, I brought it in and garnished it with parsley sprigs and carrots cooked in it. Then I covered the container with the jellied meat and put it in the refrigerator for further hardening.

If you do not have the opportunity to keep it on the loggia for it to harden, and you will immediately put it in the refrigerator, then do not immediately close the lids of the containers tightly to avoid condensation. Only after the jellied meat begins to harden, cover it tightly with lids.

If you follow exactly the recipe for jellied pork legs and chicken with the photo, cooking will not take you extra time and hassle and the dish will definitely harden and turn out very tasty. Bon appetit!