Jellied pork shank – step by step recipes with photos. How to cook and how much to cook jelly from shank and legs

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This part of the pork carcass has an unattractive appearance, but is perfect for preparing rich jelly. There are several options for how to cook jelly from pork legs. In some cases, the housewives add a little chicken, turkey or beef meat to make the treat more satisfying and mouth-watering.

How to cook aspic from pork shank

The first step is to thoroughly clean all the ingredients. To cook jellied meat from a pork knuckle, you need to remove the skin from it with a knife, for the same purpose a brush is good. If you notice that the legs are not very clean, you can grind them over the stove burner and then clean them. Then the component should be soaked in cool water, then you can proceed directly to cooking.

How to cook shank on jelly? As a rule, it takes from 4 to 8 hours, but more often it turns out to be within 5-6. Remove foam from the surface if you want a transparent jelly layer. Next, it is necessary to cool the product, remove all bones, chop the pulp and mix with chopped garlic. The resulting broth is filtered, they pour meat. At a temperature of 1-6 degrees with a plus sign, the jelly freezes for about 10 hours.

Jellied pork legs – recipe

The classic version of creating a treat involves the use of only pork ears, hooves, tails, but sometimes high-quality fillet is added to the components. Recipe for jelly from pork legs implies slow boiling of the broth over a fire with all other components. A small flame will not allow the composition to turn cloudy, so that you do not have to lighten it further.

The traditional jelly pork shank recipe includes hard-boiled eggs, greens, carrots, but the composition can be changed based on personal wishes. This treat gives room for imagination, so do not be afraid to add your favorite components. For the festive table, the jelly is poured in molds. Jellied meat should not stand in the room on the table for too long; it will lose its shape and spread out.

Jellied recipes from pork legs and beef

  • Cooking time: 10 hours.
  • Servings Per Container: 10 Persons.
  • Calorie content: 100 kcal / 100 g.
  • Purpose: appetizer.
  • Cuisine: Russian.
  • Difficulty: medium.

All recipes of jelly from pork legs and beef will help you create a fragrant, tasty and satisfying treat for an everyday or festive table. Below is a step-by-step guide to help you create this treat. Most of the time the snack will harden, so do not be alarmed by the long cooking time. Jellied pork shank is prepared as follows.

Ingredients:

  • pepper in a pot – 6 pcs.;
  • pork knuckle – 1 pc.;
  • onions – 2 pcs.;
  • beef leg – 1 pc.;
  • bay leaf – 3 pcs.;
  • beef – 500 g;
  • minced garlic – 1 tbsp. l .;
  • salt.

Cooking method:

  1. Rinse the shanks well, if necessary, scrap with a knife. Soak for 2 hours in cold water. Then rinse again. Put all the meat in a pan, pour cool water, simmer over low heat, constantly remove the foam from the surface.
  2. Drain, rinse pan, meat. Pour 6-7 cm more liquid into the dishes, boil with the legs over medium heat. beef. When it begins to simmer, remove the heat to a minimum, put the onion, cook for 2 hours.
  3. Remove the beef from the pan, disassemble it into fibers. At this time, the broth continues to boil for another 3 hours.
  4. Next, remove the shanks, disassemble them into fibers, arrange them in tins. Pass the broth through a sieve, put bay leaves, garlic, black pepper, salt to taste. Cook another 40 minutes. broth, then pour it over the dishes.
  5. Wait until the jellied molds are completely cooled, put in the refrigerator all night. In the morning your snack will be ready.

Ready-made portioned jelly from pork legs and beef

Jellied pork and chicken shank

  • Cooking time: over 3 hours.
  • Servings Per Container: 10 Persons.
  • Calorie content: 150 kcal / 100 g.
  • Purpose: appetizer.
  • Cuisine: Russian.
  • Difficulty: medium.

Recipe for jellied meat from pork shank and chicken housewives, as a rule, is remembered in winter. It is time for meat snacks and pickles. The process of creating refreshments is long, you have to cook a lot and spend time at the stove, but the result is amazing. Appetizer is perfect for both everyday and festive table. Below is a step-by-step recipe for chicken and shank jelly.

Ingredients:

  • carrots – 2 pcs.;
  • bay leaf – 4 pcs.;
  • onions – 2 pcs.;
  • chicken – 1 kg;
  • black pepper peas – 0.5 tsp;
  • garlic – 3 pcs.;
  • shanks – 3 kg;
  • green onions – 6 arrows;
  • allspice – 0.5 tsp;
  • ground black pepper – 0.5 tsp;
  • salt – 2 tbsp. l .;
  • water – 4 liters;

Cooking method:

  1. Rinse the pork component thoroughly under water, chop into 2-3 parts. Remove the skin with a knife, rinse again and put in the cookware.
  2. Clean, rinse the chicken, divide the meat into two parts, also send it to the pan, fill it with water and put on fire.
  3. Bring the contents to a boil, drain the liquid, rinse the meat components again, return to the dishes. Pour water just above the meat, send again to the stove, bring to a boil and remove the heat to a minimum. Leave to languish for 5-6 hours, remove the foam from the surface. Strong drilling should not be.
  4. After 5 hours, peel the onions, rinse and divide the carrots into 4 parts. Put them in the broth (whole onion).
  5. Immediately put spices (to taste), bay leaf. Stew the broth over low heat for 30 minutes, then turn it off and let cool.
  6. Then separate the meat from the liquid.
  7. Rub the garlic on a fine grater. Throw it into a warm broth, mix. After 15 minutes taste if necessary, put extra spices.
  8. Strain the broth through double gauze, collect excess fat with a spoon.
  9. Arrange the meat in trays, garnish with boiled carrots on top.
  10. Pour with liquid, sprinkle with chopped green onions and send the food in the refrigerator to freeze.

Jellied pork shank with chicken

Jellied pork legs in a slow cooker

  • Cooking time: over 10 hours.
  • Servings Per Container: 10-12.
  • Calorie content: 91 kcal / 100 grams.
  • Purpose: appetizer.
  • Cuisine: Russian.
  • Difficulty: medium.

This magnificent snack will decorate any festive table. Cooking jellied pork legs in a slow cooker is somewhat easier than just on the stove. By setting the necessary mode on the device, you can leave and continue to do your own business without worrying about the dish. You can make an appetizer only from pork, but if desired, you can combine this meat with chicken or beef.

Ingredients:

  • pork drumstick (shanks) – 2 pcs.;
  • onions – 2 pcs.;
  • pork – 500 g;
  • garlic – 1 head;
  • carrot;
  • spice;
  • salt;
  • Bay leaf;
  • greenery.

Cooking method:

  1. Thoroughly rinse the hooves, then put them soaked for 2-3 hours in cold water. It is recommended to replace it several times..
  2. Dense, lay meat, legs in several layers. Put whole carrots, onions, bay leaves, allspice (peas), salt the ingredients.
  3. Pour in liquid to the maximum mark, close the lid, set the “Extinguishing” mode for 5 hours.
  4. When the timer runs, remove the meat, let it cool slightly. Strain the broth. If you need, you can still throw salt, pepper to taste.
  5. Cut the meat into small pieces. Chop the head of garlic with a knife.
  6. Put chopped meat in suitable containers, sprinkle with herbs, garlic.
  7. Pour the workpiece evenly with broth, put in the refrigerator for solidification.
  8. If you want to beautifully present a snack, use a silicone container. Jelly will easily fall out of it on a plate.

Ready-made pork leg jellied meat

Jellied pork shank with gelatin

  • Cooking time: 20-24 hours.
  • Servings Per Container: 10-12 Persons.
  • Calorie content: 150 kcal / 100 g.
  • Purpose: appetizer.
  • Cuisine: Russian.
  • Difficulty: medium.

There are many options for how to cook jelly from the shank, you can use different types of meat, cook in a pan or slow cooker. You can pick up additional spices, herbs (dry) to your liking. Jellied pork shank with gelatin is made to make the dish jelly-like, longer kept the desired shape on the table. Below is a step-by-step recipe for this treat.

Ingredients:

  • carrots – 2 pcs.;
  • salt;
  • pork shanks – 3 kg;
  • onion – 2 heads;
  • pork legs – 6 pcs.;
  • gelatin – 30 g;
  • water – 5 l .;
  • garlic – 3 heads;
  • black pepper.

Cooking method:

  1. Rinse legs, shank, soak in cool water for 1 hour.
  2. Clean the feet of dirt with a knife.
  3. Cut the pork parts with a knife into 2-3 parts.
  4. Transfer the meat components to the pan, fill with water, put on fire.
  5. Peel the bulbs, rinse, peel the carrots.
  6. Peel the garlic cloves.
  7. When the liquid boils in the pan, put the coarse chopped vegetables in boiling water. On low heat, the dish should cook for 3 hours.
  8. Put a pinch of ground pepper to the broth, salt.
  9. Remove vegetables from the broth, discard them.
  10. Put the meat to cool.
  11. Put the gelling agent separately in water, mix with the decoction, put on the stove.
  12. Stir regularly while cooking, so that all gelatin breaks, bring to a boil.
  13. Strain the liquid through cheesecloth, twisting it 2 times. This will help make the broth transparent..
  14. Cut the meat from the bones, cut into small slices, arrange in a bowl. Pour all the broth with gelatin.
  15. Remove to cool containers in the refrigerator.

Jellied jellied meat

How to cook aspic from pork legs – recommendations

Every housewife wants the dish to turn out appetizing, tasty and beautiful. To do this, you need to know how to cook jelly from pork shank correctly. The recipes indicate step-by-step actions, but is silent about such subtleties of the process:

  1. Cook the jelly from pork legs so that the liquid does not boil violently. From this readiness will not come faster, but the broth will be spoiled. The broth will turn cloudy, and the result will look ugly.
  2. Be sure to soak all the meat for a couple of hours. This will save him from the remnants of blood, the broth will be light.
  3. For cold snacks, the best spices will be: bay leaves, allspice black and peas. All other seasonings should be added only to your taste..
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