Meat is one of the most important foodstuffs that has excellent culinary qualities. It goes well with vegetables, cereals, pasta, cooked as a side dish. Delicious dishes are obtained not only from the first grade meat, but also from offal. Baked pork legs can be served on the table and on holiday.
It is necessary
-
- 4 pork legs;
- 1 carrot;
- 1 onion;
- water;
- salt;
- black peppercorns;
- 4 cloves of garlic;
- Bay leaf;
- 2 tablespoons of mayonnaise.
Instructions
Step 1
Scald fresh pork legs with boiling water, dry and rub with flour. Singe the pork legs over an open fire. This will help remove any remaining hairs. If you purchased well-finished pork legs that are free of stubble, you can skip this step.
Step 2
Rinse the prepared pork legs thoroughly. Make two longitudinal cuts on them, slightly separating the meat from the bones.
Step 3
Put the pork legs in a large saucepan, fill them with water so that it is 5 cm higher than the legs. Close the saucepan with a lid and put on high heat.
Step 4
As soon as the water in the saucepan boils, remove the lid and reduce the heat. Use a spoon to scoop the foam off the broth.
Step 5
Peel 1 carrot and 1 onion. Put them whole in the broth. Add bay leaves and a few black peppercorns to a saucepan. Continue simmering the legs until tender. Do not forget to add salt to the broth while cooking. As soon as the meat is well separated from the bones, the legs are ready.
Step 6
Turn off the heat and leave the pork legs in the broth until they cool.
Step 7
Peel 4 cloves of garlic, grate and mix with 2 tablespoons of mayonnaise.
Step 8
Remove the still warm boiled pork legs from the broth. Separate the meat from the bones completely. Thoroughly brush the meat with the mayonnaise-garlic mixture. Place the legs on a baking sheet and place in a preheated oven. Bake the pork legs until golden brown.
Step 9
Garnish with baked pork legs with mashed potatoes or stewed cabbage. Serve adjika, horseradish or mustard.
