Pork legs are an ideal product for making jellied meat. There is very little fat in them, but a lot of a gelling substance, under the influence of which you can get an easily hardening elastic jelly without the addition of gelatin and other thickening agents.
It is necessary
-
- Pork legs
- Another kind of meat
- Bulb
- Carrot
- Bay leaf
- Salt
- pepper
Instructions
Step 1
Since there is not only little fat in pork legs, but also meat, take a small piece of some meat in addition to them. Focus on your taste and preferences. For jellied meat, you can take pork, beef, chicken legs, or all together. The more types of meat there are in the jellied meat, the more interesting its taste will become.
Step 2
If you bought untreated legs, prepare them yourself for cooking. Singe them with gas or with a blowtorch, scrape the skin thoroughly, remove the hooves, wash your feet well in water, scald them with boiling water.
Step 3
Place the legs in a saucepan, fill with cold water so that it covers them by 2-3 cm. On medium heat, bring the legs to a boil, do not go far from the stove, watch the foam that appears on the surface of the broth and remove it with a special spoon …
Step 4
While watching the froth, cut the vegetables in half and bake them in a dry skillet until golden brown.
Step 5
As soon as the contents of the pan boil, add the baked vegetables to it, reduce the heat to low so that the liquid in the pan only slightly shakes on the surface and leave to cook for 4-5 hours.
Step 6
Add the rest of the meat, bay leaf, salt and pepper to the broth, add heat, wait for a new boil. Then reduce the heat again and cook the jellied meat for another 2 hours.
Step 7
Finished meat should break down into fibers and separate well from the bones. Remove the legs from the broth, remove all seeds from them. Cut the remaining meat into small pieces, add chopped garlic to it, arrange in shapes, pour over broth.
Step 8
Cover the molds with cling film and send to a cool place to set. After 3-4 hours your jellied meat will be ready for use.
