How to cook jelly from the shank. Pork knuckle jelly - two recipe options. Video on how to cook jelly from pork knuckle and legs

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

How to cook jelly from pork knuckle

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

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

Pork leg jelly - recipe

The classic version of creating a treat involves using only pork ears, hooves, tails, but sometimes high-quality fillets are added to the components. The pork leg jelly recipe involves a slow boil of the broth over a fire with all the other ingredients. A small flame will not allow the composition to turn cloudy so that it does not have to be further clarified.

The traditional pork knuckle recipe includes hard-boiled eggs, herbs, carrots, but the composition can be changed based on personal wishes. This treat gives you plenty of room for imagination, so don't be afraid to add your favorite ingredients. For the festive table, the jelly is poured into molds. Aspic should not stand in the room on the table for too long, it will lose its shape and spread.

Pork leg and beef jelly recipes

Cooking time: 10 hours
Servings: 10 persons.
Calorie content of the dish: 100 kcal / 100 g.
Purpose: snack.
Cuisine: Russian.

All recipes for 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 appetizer will solidify, so don't be put off by the long cooking times. 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:

Rinse the shanks well, if necessary, scrape with a knife. Soak in cold water for 2 hours. Then rinse again. Put all the meat in a saucepan, cover with cool water, boil over low heat, constantly remove the foam from the surface.
Drain the water, rinse the pan, meat. Pour another 6-7 cm of liquid into the dishes, boil over medium heat along with the legs. beef. When it begins to boil, reduce the heat to a minimum, put the onion, cook for 2 hours.
Take the beef out of the pan, disassemble it into fibers. At this time, the broth continues to boil for another 3 hours.
Next, remove the shank, disassemble into fibers, arrange in molds. Pass the broth through a sieve, put bay leaves, garlic, black pepper, salt to taste. Cook another 40 min. broth, then pour it into the dishes.
Wait until the jellied molds have cooled completely, refrigerate overnight. In the morning your snack will be ready.

Jellied pork and chicken shank

Cooking time: over 3 hours.
Servings: 10 persons.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

The recipe for jelly from pork knuckle and chicken is usually remembered by the hostess in winter. This is the time for meats and pickles. The process of creating treats is long, you have to cook a lot and spend time at the stove, but the result is delicious. An appetizer is perfect for both everyday and festive tables. Below is a step-by-step recipe for jelly chicken and shank.

Ingredients:

carrots - 2 pcs.;
bay leaf - 4 pcs.;
onion - 2 pcs.;
chicken - 1 kg;
black peppercorns - 0.5 tsp;
garlic - 3 pcs.;
shank - 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:

Rinse the pork component thoroughly under water, cut into 2-3 parts. Remove the skin with a knife, rinse again and place in a cooking bowl.
Clean, rinse the chicken, divide the meat into two parts, also send it to the pan, fill it with water and send it to the fire.
Bring the contents to a boil, drain the liquid, rinse the meat components again, return to the bowl. Pour water just above the meat, send it back to the stove, bring to a boil and reduce the heat to a minimum. Leave to languish for 5-6 hours, remove the foam from the surface. There shouldn't be a lot of bubbling.
After 5 hours, peel the onion, rinse and divide the carrots into 4 parts. Put them in the broth (whole onion).
Immediately put the spices (to taste), bay leaf. Simmer the broth over low heat for 30 minutes, then turn off and let cool.
Then separate the meat from the liquid.
Grate the garlic on a fine grater. Throw it into warm broth, stir. After 15 min. Taste and add more spices if needed.
Strain the broth through a double cheesecloth, collect excess fat with a spoon.
Lay the meat on the trays, decorate with boiled carrots on top.
Pour in the liquid, sprinkle with chopped green onions and send the treat to the refrigerator to harden.

Jellied pork legs in a slow cooker

Cooking time: over 10 hours.
Servings Per Container: 10-12.
Calorie content of the dish: 91 kcal / 100 grams.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

This is a great appetizer to brighten up any holiday table. Cooking jelly from pork legs in a slow cooker is somewhat easier than just on the stove. By setting the desired mode on the device, you can leave and go about your business without worrying about the dish. You can make a snack only from pork, but if you wish, you can combine this meat with chicken or beef.

Ingredients:

pork shank (knuckles) - 2 pcs.;
onion - 2 pcs.;
pork - 500 g;
garlic - 1 head;
carrot;
spices;
salt;
Bay leaf;
greenery.

Cooking method:

Rinse the hooves thoroughly, then soak them for 2-3 hours in cold water. It is recommended to replace it several times.
Dense, lay meat, legs in several layers. Whole put the carrots, onions, bay leaf, allspice (peas), salt the ingredients.
Pour liquid up to the maximum mark, close the lid, set the “Extinguishing” mode for 5 hours.
When the timer beeps, remove the meat, let cool slightly. Strain the decoction. If needed, you can also add salt and pepper to taste.
Cut the meat into small pieces. Mince the head of garlic with a knife.
Put chopped meat in suitable containers, sprinkle with herbs and garlic.
Pour the broth evenly over the workpiece, put it in the refrigerator to solidify.
If you want to present a snack beautifully, use a silicone container. The jellied meat will easily fall out of it onto a plate.

Jellied pork knuckle with gelatin

Cooking time: 20-24 hours.
Servings: 10-12 persons.
Calorie content of the dish: 150 kcal / 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

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

Ingredients:

carrots - 2 pcs.;
salt;
pork knuckles - 3 kg;
onions - 2 heads;
pork legs - 6 pcs.;
gelatin - 30 g;
water - 5 liters;
garlic - 3 heads;
black pepper.

Cooking method:

Rinse the legs, shank, soak in cool water for 1 hour.
Clean the feet of dirt with a knife.
Cut the pork parts with a knife into 2-3 parts.
Put the meat components into the pan, fill with water, put on fire.
Peel the onions, rinse, peel the carrots.
Free the garlic cloves from the husk.
When the liquid boils into the pan, put the large chopped vegetables in boiling water. On low heat, the dish should cook for 3 hours.
Put a few pinches of ground pepper, salt to the broth.
Remove vegetables from broth and discard.
Leave the meat to cool.
Put a separate gelling agent in water, mix with a decoction, put on the stove.
Stir regularly while cooking to break up all the gelatin, bring to a boil.
Strain the liquid through cheesecloth, folding it 2 times. This will help make the broth clear.
Cut the meat from the bones, cut into small slices, spread on the dishes. Pour all the broth with gelatin.
Remove the containers to cool in the refrigerator.

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

It is necessary to cook jelly from pork legs so that the liquid does not boil much. From this, readiness will not come faster, but the broth will be spoiled. The broth will turn out cloudy, and the result will look ugly.
Be sure to soak all meat for a couple of hours. This will save him from the remnants of blood, the broth will be light.
For a cold snack, the best spices are: bay leaf, allspice black and peas. All other seasonings should be added only to your own taste.

Video: Pork knuckle jelly

Traditionally, in the winter season, it is customary to cook jelly. It is made from various types of meat or fish. Pork knuckle jelly is very popular - the dish turns out to be rich, rich, satisfying.

pork knuckle - 1 unit;
garlic - 1 head;
salt pepper;
medium carrot - 1 unit;
onion - 1 unit;
peppercorns, lavrushka leaf.

Wash the meat tenderloin under running water. With a knife, we clean off the remnants of the skin, pile (if necessary, if any). Immerse in a container of ice water for 12 hours. Every 3-4 hours you need to change the water.

We collect a little water in a saucepan - so that the meat is well covered with it. Bring to a boil, wait a quarter of an hour, drain the resulting broth along with the foam. Rinse the meat, pour a new portion of water, wait for the boil again, cook for 2 hours. Half an hour before the end of cooking, add vegetables - grated carrots, chopped onions. Let's not forget the spices. At the end of cooking, remove the shank from the broth, let it cool, and cut into pieces.

We take forms for jelly, spread the meat evenly, pour the broth so that the vegetables evenly fall into each container. You can use one capacious vessel. Leave to harden for several hours by placing in the refrigerator.

With the addition of beef

knuckle - 1.7 kg;
beef tenderloin - 1.2 kg;
onions - 2 units;
carrots - 1 large or 3-5 medium tubers;
celery stalks;
Lavrushka - 5-6 sheets;
large a head of garlic;
1-1.5 st. l. salt with a slide;
a bunch of greens;
allspice - 5-8 peas.

Rinse the meat. We put pieces of meat in a saucepan, on top of vegetables, spices. Carrots, onions and celery only need to be peeled, no need to cut. Leave one carrot for garnish.

Fill with water so that all the contents are covered. We put on a strong fire. When the water boils, reduce the fire to a minimum, collect the foam. The first time the meat is cooked, the foam will continue to form. It is important not to make a strong fire, otherwise it will not be possible to collect all the foamy mass, and the broth will be cloudy. After collecting the foam, add salt, taste the broth and add more if necessary.

Vegetables should be removed an hour after boiling the broth. The meat, if it is young, cook for another 2-2.5 hours after removing the vegetables. If the tenderloin belonged to a middle-aged carcass, you need to continue cooking for 4-5 hours.

Take the meat out and let it cool down a bit.

Strain the finished broth from possible lumps of foam. Allow to cool slightly, collect a film of fat, so that later a layer of fat does not gather on top of the jelly. Boil for a few more minutes, add chopped garlic.

Arrange the meat tenderloins disassembled into fibers in the vessels. Put a few leaves of parsley / dill on top, a mug of carrots, left for decoration. Pour in broth. Allow to cool and send to the refrigerator for solidification.

On a note. The meat is not cut into small pieces before cooking: the jelly is cooked for a long time, and the taste of the product can be boiled out of small meat slices.

From the shank, legs with gelatin

knuckle - 1.2 kg;
pork legs - 2 units;
onion - 1 large;
carrots - 1 unit;
dry spices - 1 table. l.;
laurel - 3 leaves;
gelatin - 20 gr;
peppercorns - ½ tsp;
salt;
garlic - 3 cloves.

Wash the pork parts, peel and pour ice water for 3-4 hours to remove excess blood. Then drain the water, pour clean water, boil, cook over low heat for 5 hours. Add salt so that the broth seems a little salty.

Peel the vegetables, put (except garlic) in the broth 40 minutes before the end of cooking. Dilute gelatin in hot water until completely dissolved. Take out the meat and vegetables, add gelatin, stirring, boil for 10 minutes. Disassemble the meat into fibers, cut the vegetables into rings. Finely chop the garlic.

Arrange meat in bowls, sprinkle with garlic and garnish with vegetables. Pour in the broth and leave overnight to set.

How to cook with chicken?

You can cook jelly from pork knuckle with the addition of chicken meat - the jelly turns out to be rich and at the same time tender in taste.

knuckle - 4 pieces;
chicken - half a carcass;
onion - 1;
garlic - 5 cloves;
peppercorns - 10 pcs.;
laurel - 2 sheets;
salt.

Prepare the meat, clean the vegetables. Put in a saucepan, add salt, pour water so that the contents are completely covered with it. Cook for 5 hours, not forgetting to remove the foam first. When the flakes stop appearing, add spices. 40 minutes after the start of cooking, remove the cooked vegetables and leave to cool. Onion can be left for another hour, then thrown away - it is needed to give the broth its taste and aroma.

Ready meat to take out, cool, disassemble. Cut carrots into rings. Put everything in containers or silicone molds, which will then be turned over onto a dish. Pour in broth.

Turkey Recipe

The recipe for jellied meat from shank and turkey does not differ from the cooking option with chicken. Pork and turkey are recommended to be taken in the same amount.

Aspic with the addition of turkey turns out to be more rich than with chicken. The taste is very rich and delicate. After cooking, the meat is well behind the bone and is divided into pieces.

The bones secrete a gelling agent, and with prolonged cooking, the broth becomes quite rich. The jelly freezes within a few hours.

With pieces of meat

An interesting serving of jellied meat to the festive table is in the form of a pig. You can use any of the previously given recipes you like. Boiled and cooled meat should be chopped into pieces, mixed with garlic and pieces of boiled vegetables, put into an even one and a half liter bottle (or a liter from milk). Meat and vegetable mass should occupy almost the entire volume of the bottle. Pour in the broth and let it set for a few hours. There should be some broth left for decoration. Pour part of it into a rectangular shape, the rest will need to be slightly warmed up an hour before the jellied meat in the bottle is ready - so that the broth is liquid.

After carefully cut and remove the bottle. Using kitchen scissors or a knife, round off the part of the workpiece where the bottom of the bottle was, so that there is a more rounded shape. The frozen part of the neck can also be shortened.

Put the workpiece on a festive dish, pour a little broth on the bottom, previously slightly warmed up. Send for another couple of hours in the refrigerator - the broth frozen at the bottom will fix the round billet.

Cut out the ears and the patch from the sausage. From gelatin, you can prepare "glue" for patches and ears. Lubricate the details with them, draw the muzzle of a piglet from the side where the neck of the bottle was. You need to lubricate the parts at the junction with the workpiece, and after fixing, lubricate around. To temporarily fix the position of the parts, use toothpicks. Then they can be taken out. For the eye, you can use allspice peas or olives. On the other side of the workpiece, fasten the tail.

Jelly, frozen in a rectangular shape, remove and chop, put on a dish around the pig. Lubricate the glued parts with a jelly composition so that they do not become weathered while waiting to be served.

On a note. Aspic is served with horseradish and mustard.

In a slow cooker

Cooking jellied meat from shank in a slow cooker is practically no different from conventional cooking on the stove. The components are added to the multi-cooker bowl, the “Cooking” mode is turned on. Cook in time for 40-50 minutes based on a 5-liter volume. Follow the boil to remove the foam in a timely manner. When the broth boils and the flakes are removed, switch the mode to "Stew" or "Stew", cook for 5 hours. In half an hour, the broth is salted, and in 5-7 minutes, add garlic if desired. Readiness to check the condition of the meat - if it is easily separated from the bone with a spatula, then the dish is ready. If it still does not depart, then add another hour of cooking.

Filling can be done in different ways. Someone makes it from beef legs, someone adds chicken meat, and someone supplements it with pork. And how to make a delicious aspic that everyone will like without exception?

We suggest making it from pork knuckle. Moreover, pork meat will add richness, pleasant aroma and simply excellent taste to the jelly. It can be used for a daily menu, it can also be a wonderful decoration for a festive one.

Recipe for jellied shank

How we will make jelly from pork knuckle:

Before starting cooking, put the pork knuckle into the water, leave it to lie down for 1 hour;
After that, we cut off the meat from it in large pieces, leave the skin and bones;
We spread the meat along with the skin, bones in a container and pour one and a half liters of water;
Peel the onion from the skin, put the whole peeled onion in a container along with the meat;
We place the container on the stove, kindle a medium fire and leave to cook;
Add salt, black peppercorns, bay leaf. We remove the foam from the surface;
After everything starts to boil, reduce the level of fire;
Let the meat cook for 4 hours. During this period, it will be completely cooked, the remains of the meat will move away from the bone;
Peel the skin from the garlic cloves, cut into thin slices;
After that, put the meat in a colander, leave to cool;
After that, it should be cut into small pieces, cut off the remains from the bone. If desired, it can be scrolled with a meat grinder;
Next, mix the pork with garlic, spread in cups;
After that, fill everything with strained broth;
For beauty, you can put a piece of carrot, halves of boiled eggs, green peas on the meat;
Leave to stand until completely cooled;
Then we remove until completely solidified in a cool place on the balcony or in the refrigerator.

How to cook jelly from pork and beef

For cooking, you will need the following components:

pork knuckle - 1 kilogram;
beef - 800 grams;
onion - 1 head;
carrots - 1 piece;
garlic cloves - 2-3 pieces;
spices to your liking.

We will cook for about a day, calorie content per 100 grams - 220 kcal.

How to do:

We thoroughly wash the shank, you can clean it from dirt. If its size is large, then it should be cut into two parts;
Put everything in a container, fill everything with two liters of water;
We place the pan on the stove, kindle the fire and leave to boil;
In the process of cooking, do not forget to remove the foam from the surface;
We wash the beef meat under cool water. If the piece is large, then it can be cut into several slices;
After two hours, put the beef in a container with a knuckle, leave to boil. Do not forget to periodically remove the foam from above;
Be sure to add salt to the broth;
We clean the onion from the husk;
We wash the carrots, peel them;
We spread the vegetables in a saucepan with all the ingredients;
Boil still for 2 hours;
15 minutes before the end of cooking, season the broth with spices;
After that, we take the meat out of the broth and leave to cool;
Next, we disassemble it into small pieces and lay it out on plates;
Peel the garlic cloves, cut into slices. Put on a plate on top of pork with beef;
Pour everything with broth, leave to stand until completely cooled;
Then we put it in a cool place until completely solidified.

Cooking jelly from pork legs and shank with gelatin

Ingredients for cooking:

pork knuckle 3 kilograms;
pork legs - 6 pieces;
carrots - 2 pieces;
onions - 2 heads;
gelatin - 30 grams;
some salt;
garlic - 3 heads;
black pepper, ground at your discretion;
water - 5 liters.

The cooking time will be 24-30 hours, the calorie content will be 240 kcal.

Let's start cooking:

First of all, we wash the legs and shank. It is better to soak the shank for 1 hour in cool water;
The legs need to be cleaned of dirt with a knife;
We cut the knuckle together with the legs into several parts;
We put all the meat components in a container, fill it with water, put it on fire;
In the meantime, we clean the bulbs from the husk, wash the carrots well, remove all dirt from its surface;
Garlic cloves are also peeled;
After the liquid in the pan begins to boil, put coarsely chopped vegetables into it;
We leave everything to boil over low heat for 3 hours. During this period, the meat should acquire a soft structure;
Pour salt into the finished broth, add a few pinches of black ground pepper;
All vegetables must be removed from the broth and discarded;
We spread the meat and leave to cool;
Separately, put gelatin in water, mix it with broth and put it on the stove;
Stir constantly during the cooking process to break up all the gelatin. Boil to a boil;
We filter all the liquid through gauze, rolled up in several layers. This will make the broth clear;
Cut the meat off the bones and cut into small pieces. We lay out the meat on plates;
Fill everything with broth with gelatin;
We remove the plates in a cool place until completely solidified.

How to cook jellied chicken and shank

For cooking, we will prepare the following products:

pork knuckle - 3 kilograms;
chicken meat - 1 kilogram;
two carrots;
two bulbs;
garlic cloves - 4-5 pieces;
bay leaf - 4 pieces;
allspice black pepper - ½ tsp;
7-8 pieces of allspice peas;
green onion - 7-8 stems;
table salt - 2 large spoons;
water - 4 liters.

Cooking time - 24-30 hours, calorie content will be 210 kcal.

How to do:

How to cook pork jelly in a slow cooker

What components will be needed:

It will take about a day to prepare, calorie content - 230 kcal.

Let's start cooking:

First of all, rinse the pork knuckle in cold water, be sure to clean the surface;
We lay it out directly in its entirety in the capacity of the multicooker;
Remove skins from onion and garlic. Cut the onion into several parts, chop the garlic into slices;
We wash the carrots, peel them from the skin. We cut it into several parts;
We spread all the vegetables on top of the meat;
Sprinkle everything with salt, lay out the peas of allspice, bay leaf;
We fill everything with water so that it covers the meat;
We select the extinguishing mode and leave to cook for 6.5 hours;
Then we take out the meat, cool;
Cut the cooled meat into small pieces, mix with garlic and arrange on plates;
We fill everything with broth;
We clean in a cool place until the jelly is completely solidified.

Culinary tricks

in order for the broth to turn out transparent, it is necessary to remove foam and fat from the surface. Also, during the cooking process, it should not boil much;
after cooking, the broth can be filtered through gauze material, this will get rid of unwanted particles;
meat can be chopped with a knife, it can also be scrolled with a meat grinder;
for beauty, in the jelly during the cooking process, you can put half a boiled egg, a piece of carrot or a couple of sprigs of greens.

Jellied pork knuckle turns out much tastier than the same treat, only from the legs. It always has a lot of meat, so this dish is hearty and very tasty. Be sure to cook this appetizer, it will brighten up your everyday and festive table.

Recipe for jellied shank

What will be needed for cooking:

kilogram of pork knuckle;
two bulbs;
garlic cloves - 3-4 pieces;
half a teaspoon of allspice in peas;
3-4 leaves of lavrushka;
1 small spoon of salt.

It will take at least a day to prepare. Calorie content per 100 grams is 230 kcal.

How we will make jelly from pork knuckle:

Before starting cooking, put the pork knuckle into the water, leave it to lie down for 1 hour;
After that, we cut off the meat from it in large pieces, leave the skin and bones;
We spread the meat along with the skin, bones in a container and pour one and a half liters of water;
Peel the onion from the skin, put the whole peeled onion in a container along with the meat;
We place the container on the stove, kindle a medium fire and leave to cook;
Add salt, black peppercorns, bay leaf. We remove the foam from the surface;
After everything starts to boil, reduce the level of fire;
Let the meat cook for 4 hours. During this period, it will be completely cooked, the remains of the meat will move away from the bone;
Peel the skin from the garlic cloves, cut into thin slices;
After that, put the meat in a colander, leave to cool;
After that, it should be cut into small pieces, cut off the remains from the bone. If desired, it can be scrolled with a meat grinder;
Next, mix the pork with garlic, spread in cups;
After that, fill everything with strained broth;
For beauty, you can put a piece of carrot, halves of boiled eggs, green peas on the meat;
Leave to stand until completely cooled;
Then we remove until completely solidified in a cool place on the balcony or in the refrigerator.

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How to cook jelly from pork and beef

For cooking, you will need the following components:

pork knuckle - 1 kilogram;
beef - 800 grams;
onion - 1 head;
carrots - 1 piece;
garlic cloves - 2-3 pieces;
spices to your liking.

We will cook for about a day, calorie content per 100 grams - 220 kcal.

How to do:

We thoroughly wash the shank, you can clean it from dirt. If its size is large, then it should be cut into two parts;
Put everything in a container, fill everything with two liters of water;
We place the pan on the stove, kindle the fire and leave to boil;
In the process of cooking, do not forget to remove the foam from the surface;
We wash the beef meat under cool water. If the piece is large, then it can be cut into several slices;
After two hours, put the beef in a container with a knuckle, leave to boil. Do not forget to periodically remove the foam from above;
Be sure to add salt to the broth;
We clean the onion from the husk;
We wash the carrots, peel them;
We spread the vegetables in a saucepan with all the ingredients;
Boil still for 2 hours;
15 minutes before the end of cooking, season the broth with spices;
After that, we take the meat out of the broth and leave to cool;
Next, we disassemble it into small pieces and lay it out on plates;
Peel the garlic cloves, cut into slices. Put on a plate on top of pork with beef;
Pour everything with broth, leave to stand until completely cooled;
Then we put it in a cool place until completely solidified.

Cooking jelly from pork legs and shank with gelatin

Ingredients for cooking:

pork knuckle 3 kilograms;
pork legs - 6 pieces;
carrots - 2 pieces;
onions - 2 heads;
gelatin - 30 grams;
some salt;
garlic - 3 heads;
black pepper, ground at your discretion;
water - 5 liters.

The cooking time will be 24-30 hours, the calorie content will be 240 kcal.

Let's start cooking:

First of all, we wash the legs and shank. It is better to soak the shank for 1 hour in cool water;
The legs need to be cleaned of dirt with a knife;
We cut the knuckle together with the legs into several parts;
We put all the meat components in a container, fill it with water, put it on fire;
In the meantime, we clean the bulbs from the husk, wash the carrots well, remove all dirt from its surface;
Garlic cloves are also peeled;
After the liquid in the pan begins to boil, put coarsely chopped vegetables into it;
We leave everything to boil over low heat for 3 hours. During this period, the meat should acquire a soft structure;
Pour salt into the finished broth, add a few pinches of black ground pepper;
All vegetables must be removed from the broth and discarded;
We spread the meat and leave to cool;
Separately, put gelatin in water, mix it with broth and put it on the stove;
Stir constantly during the cooking process to break up all the gelatin. Boil to a boil;
We filter all the liquid through gauze, rolled up in several layers. This will make the broth clear;
Cut the meat off the bones and cut into small pieces. We lay out the meat on plates;
Fill everything with broth with gelatin;
We remove the plates in a cool place until completely solidified.

How to cook jellied chicken and shank

For cooking, we will prepare the following products:

pork knuckle - 3 kilograms;
chicken meat - 1 kilogram;
two carrots;
two bulbs;
garlic cloves - 4-5 pieces;
bay leaf - 4 pieces;
allspice black pepper - ½ tsp;
7-8 pieces of allspice peas;
green onion - 7-8 stems;
table salt - 2 large spoons;
water - 4 liters.

Cooking time - 24-30 hours, calorie content will be 210 kcal.

How to do:

Pork should be washed under cool water. Be sure to clean the surface with a knife and rinse again;
Then the shank needs to be cut into three parts. We put everything in a saucepan;
We also wash the chicken meat and put it in a pan with pork;
We fill everything with water, put on fire and boil. Periodically remove the foam from the surface;
After the water starts to boil, remove the container from the stove, drain the water;
We thoroughly wash the meat, transfer it back to the pan, pour water;
We put on the stove, kindle a small fire and leave to boil for 5 hours;
We wash the carrot, clean all the dirt from its surface and cut it into several parts;
We remove the husk from the onion;
We spread the vegetables in a container with meat, add salt, parsley, peppercorns. Leave to boil for 30 minutes;
After that, remove the pan from the heat, put the vegetables with meat and leave to cool;
Remove the skin from the garlic, rub it with a grater and put it in the broth. We leave to stand for 15 minutes;
The meat is separated from the bones and cut into small pieces;
We wash the onion greens and chop into small pieces;
We spread the meat in cups, sprinkle the onion on top of the meat
We fill everything with broth;
We remove everything in a cool place until completely solidified.

How to cook pork jelly in a slow cooker

What components will be needed:

one rudder;
two carrots;
one head of onion;
3-4 garlic cloves;
some salt;
2 leaves of lavrushka;
allspice peas - 5-6 pieces.

It will take about a day to prepare, calorie content - 230 kcal.

Let's start cooking:

First of all, rinse the pork knuckle in cold water, be sure to clean the surface;
We lay it out directly in its entirety in the capacity of the multicooker;
Remove skins from onion and garlic. Cut the onion into several parts, chop the garlic into slices;
We wash the carrots, peel them from the skin. We cut it into several parts;
We spread all the vegetables on top of the meat;
Sprinkle everything with salt, lay out the peas of allspice, bay leaf;
We fill everything with water so that it covers the meat;
We select the extinguishing mode and leave to cook for 6.5 hours;
Then we take out the meat, cool;
Cut the cooled meat into small pieces, mix with garlic and arrange on plates;
We fill everything with broth;
We clean in a cool place until the jelly is completely solidified.

Culinary tricks

in order for the broth to turn out transparent, it is necessary to remove foam and fat from the surface. Also, during the cooking process, it should not boil much;
after cooking, the broth can be filtered through gauze material, this will get rid of unwanted particles;
meat can be chopped with a knife, it can also be scrolled with a meat grinder;
for beauty, in the jelly during the cooking process, you can put half a boiled egg, a piece of carrot or a couple of sprigs of greens.

Hello my beloved readers! Today I want to offer you some amazing recipes for pork jelly, or rather from pork legs, as they are the most popular ingredient for this snack.

The most popular and favorite holiday, the New Year, will soon come, and it’s hard for me to imagine your festive table without this dish, unless you are vegetarians. Therefore, I have 6 more great solutions in store for you. By the way, if you want to update your table with new salads, you can look at cool recipes from, and. There are also great snacks in .

But in the previous article, we looked at wonderful recipes for cooking jelly, but now I decided to go deeper and present you with some more delicious ways.

Together with the legs, the shank is most often boiled, less often the head. And you can generally combine meat with beef or chicken, so it even turns out even tastier. And there are a few more highlights to make our meat dish more transparent and beautiful.

First things first, you need to soak all the meat in cold water for at least a couple of hours. Then, when the broth has already boiled, you need to drain it and thoroughly rinse the food and the pan. And the third tip - at the end, you need to remove all the fatty film from the top of the broth, and I will describe how to do this below in the recipes.

I want to start today's story with a not very usual way. Read the recipe and you will understand for yourself what is its unusualness. Such a jellied meat will probably surprise your guests at the festive table.

Ingredients:

Pig's hooves - 2 pcs
Pork knuckle - 2 pcs
Onion - 1 pc.
Salt - to taste
Bay leaf - 5 pcs
Garlic - 5 cloves
peppercorns
Spices - to taste

Cooking:

1. Put the shank and legs in a large saucepan and soak in cold water for 2 hours. We need this so that all the blood comes out of the meat. Then drain the water and rinse the meat well. Scrub it with a brush or scrape it with a knife to remove all dirt and hairs.

2. Refill the pot with water, put the clean meat in it. Add salt to taste, a pinch of peppercorns, peeled onion, bay leaf and peeled garlic.

3. Put the pot on the fire and bring to a boil. Remove the foam, reduce the heat to the smallest and cook under the lid for 4 hours. Periodically, do not forget to remove the foam so that the broth is more transparent.

4. Remove the meat from the broth and let it cool slightly. Then separate it from the bones and pass through a meat grinder. In other words, bring it to the state of minced meat.

5. Strain the broth through a sieve into another pan. This is necessary so that there are no small bones, onions and added spices left in it.

6. Put the minced meat in the prepared form and level it. Then fill it with broth. Leave to cool at room temperature and then refrigerate to harden further.

7. After a few hours, it will completely harden and it can be served at the festive table. And in order to make it look even more beautiful, you can decorate it with greens, or boiled carrots, or boiled eggs. It's like you have enough imagination.

How to cook jelly from pork legs and chicken

I always liked the combination of several types of meat in one recipe. We are currently combining pork and chicken. The jelly tastes just great. I recommend this option to you.

Ingredients:

Chicken - 1.8 kg
Pork legs - 1 kg
Onion - 1 pc.
Carrots - 1 pc.
Garlic - 10 cloves
Allspice peas - 6 pcs
Black peppercorns - 10 pcs
Bay leaf - 4 pcs
Salt - to taste

Cooking:

1. Wash the legs thoroughly and clean from dirt. Wash the chicken well too. Soak all the meat in a pot of water for several hours, you can even leave it overnight. Then drain it, and rinse the meat under running water.

2. If you have a whole chicken carcass, then divide it into several parts so that it is convenient to put it in the pan. Then, respectively, put all the meat together with the pork legs in a saucepan and fill with water so that it covers it completely. Put the pot on the fire. When foam appears, be sure to remove it.

3. Wait for the broth to boil and reduce the heat to low. From this point on, boil it for 5 hours, periodically removing the foam. You can cover the pan halfway with a lid.

4. After 3.5 hours, put the peeled carrots and onions in the pan. Salt and continue cooking. 15 minutes before the end, put black pepper and allspice, bay leaf and garlic.

5. Remove the finished meat from the broth, and strain the broth through a sieve. Let the meat cool slightly and then remove it from the bones. Cut the chicken into small or not very pieces. And finely chop the meat from the legs.

6. Spread it into the prepared containers and pour the broth strained through a sieve. Let cool and then refrigerate until completely cool.

7. We just have to bring it into a festive look. If you want to remove it from the container, then follow my prompts.

Dip the jellied dish for 1-2 minutes in warm water. Then, using a silicone spatula, carefully separate it from the walls of the dish. Turn the dish on a plate and it can easily move there. Decorate and put on the table.

Jellied pork legs in a slow cooker on the New Year's table

Cooking in a slow cooker is much easier. I have Redmond, so I focus on her program. But I think that other brands have similar modes. I bought it for myself relatively recently and I myself am still learning to cook various dishes in it. This year, for the New Year holidays, I will try what kind of jelly I get.

Ingredients:

Pork legs - 2 pcs
Pork knuckle - 1 pc.
Carrots - 3 pcs
Onion - 3 pcs
Bay leaf
Salt - 2 teaspoons
Garlic - 3 pcs
Ground black pepper (or any other spices) - 1 teaspoon

Rinse and clean the meat thoroughly before cooking. Soak it in cold water for 1 hour. It is desirable to clean the shank from the skin. Peel onions and carrots and cut into rings.

Cooking:

1. Put the meat in the multicooker bowl. Put onions and carrots to it. Add salt and pepper. Pour water up to the top of the bowl. Put the bowl in the slow cooker, turn on the “quenching” program for 5 hours and safely go about your business.

2. At the end of the program, remove the onions and carrots to a separate bowl. Take the meat out and let it cool down a bit. Strain the broth through a sieve.

3. Separate the meat from the bone and cut into small pieces. Put it in a deep dish. Finely chop the peeled garlic and put it to the meat. Then pour the broth into the dish. Then everything, as described in the first two recipes, wait for cooling and put in the refrigerator.

4. In the refrigerator, it will completely harden in a few hours. And then you can already try it or put this wonderful snack on the festive table.

Video on how to cook jelly from pork knuckle and legs

I want to show you clearly how you can cook our jelly without gelatin. I found the right video and now I'm showing you this recipe. The simplest and most classic. I think after watching you will have no questions.

Ingredients:

Pork knuckle - 1 pc.
Pork legs - 2 pcs
Bulb - 1-2 pcs
Allspice peas - 10 pcs
Bay leaf - 1-2 pieces
Garlic - 2 cloves
Salt - to taste
Ground black pepper - to taste

Now, after watching the video, all you have to do is purchase the products for cooking and start cooking our delicious meat dish.

Step-by-step recipe for delicious jelly from pork legs and beef

As I said, pork is often combined with beef and it turns out an excellent and very tasty jelly, as it is also called. And here is one of those recipes for you.

Ingredients:

Pork legs - 1.3 kg
Beef - 0.5 kg
Onion - 1 pc.
Carrots - 1 pc.
Bay leaf - 3 pcs
Garlic - 2 cloves
Peppercorns - 1 teaspoon
Salt and ground pepper - to taste
Parsley greens - for decoration

Cooking:

1. Rinse the meat under cold running water. Clean the legs with a brush or scrape off all the dirt and hairs with a knife. You can cut them in half. Put everything in a saucepan and fill with clean water so that it covers everything by 1 cm.

2. Put the pot on the fire and wait for it to boil. When the water starts to boil, foam will appear, it should be completely removed so that we get a transparent and beautiful jelly.

3. Then close the pan with a lid and reduce the heat to a minimum. Boil it for 5 hours. When the right time has passed, put the peeled onions and carrots into the pan. Also put there bay leaf, peppercorns, salt and sprinkle with ground pepper to taste. Close the broth again with a lid and cook for another 1 hour.

Although the onion can also be put in the husk, this will give a slightly golden color.

4. After cooking, transfer the bay leaf and vegetables to a bowl. Set aside for now. Remove the meat parts too and put in a separate bowl and leave to cool slightly. And strain the broth through a fine sieve.

5. Remove the meat from the bones, remove the skin from the legs, carefully sort and remove any small bones that have fallen. Then cut it into pieces.

6. During this time, the broth will cool down a little and all the fat will rise to the surface. Remove it with a spoon. Although there is one more trick - put an ordinary paper napkin on its surface, it will absorb fat into the seed. Enough 3-4 pieces.

7. Then transfer the meat to the broth, taste it and add salt and pepper if necessary. Put the pan back on the fire until it boils, then immediately remove it from the stove. Squeeze the garlic through a press, add to the pan and stir.

8. Now let's prepare the products to decorate our dish. Carrots can be cut into shapes. Tear off a few parsley leaves. Put curly carrots and greens on the bottom of the dish. Then press down a little with meat so that the decoration does not float when you pour the broth.

9. Pour the meat with the broth into the mold, holding the decoration at the bottom with a spoon. Leave to cool at room temperature, then refrigerate for several hours.

10. A layer of fat can be removed from the surface of the frozen dish. Using a silicone spatula, carefully separate the jellied meat from the walls of the mold and invert onto a plate. And now look what beauty and deliciousness we should get.

Cooking jelly from pork legs, shank and beef with gelatin

As a rule, everyone makes jelly in their own way, adding vegetables and seasonings to the broth at different times of cooking. This recipe was shared with me by a friend of my husband after he treated us to it. And I can say that he got a very decent snack. Try it too.

Ingredients:

Pork legs - 2 pcs
Pork knuckle - 1 pc.
Beef - 1 kg
Peeled onion - 1 pc.
Peeled carrots - 1 pc.
Bay leaf - 5 pcs
Salt - to taste
Peppercorns - 15 pcs
Allspice - 5 pcs
Garlic - 5 cloves
Gelatin - 20 gr

Cooking:

1. Rinse and properly clean the meat from dirt, especially the legs and knuckle. Place tightly in a large saucepan. Fill with cold water and put on fire. When the water comes to a boil, cook for about 10 more minutes, foam should appear. Then drain all the water, rinse the meat and the pan from traces of scale.

2. Now that the meat and the pot have been washed, fill it again with clean water. Put carrots, bay leaf, allspice, black peppercorns and onion there. Salt 1.5 tablespoons of salt and put back on the fire, bring to a boil and reduce the heat to low. If the broth becomes foamy again, skim it off with a spoon. Remove the onion after 2 hours, you won't need it anymore. Then continue to cook for another 3-3.5 hours.

During the cooking process, when you remove the foam, you can remove the fat from above with a spoon.

3. When cooking has come to an end, remove the pan from the heat and transfer the pieces of meat to a separate dish. Set the carrots aside too.

4. Taste the broth for salt and, if necessary, add salt. Next, remove all the fat from the broth with a regular paper towel. Cover the surface with it, moisten with grease and pull it out. Do this 2-3 times with new napkins and all the grease will be absorbed into the paper. Then crush the garlic cloves with a wide knife and put them in the pan. Put it on fire again until it boils. Boil for 5-10 minutes and turn off the heat. Then dissolve the gelatin in it and stir.

5. Remove the meat from the bones, remove the skin and cut into pieces. Mix beef and pork, arrange in molds. If you wish, make a decoration out of boiled carrots. Now pour the broth through a fine strainer.

6. Leave to cool on the table, then set to harden in the refrigerator. You can leave it overnight, and in the morning already try this meat yummy.

Well, you have learned some more interesting recipes for cooking jelly and now I am calm at your holiday table. This dish, of course, takes a long time to prepare, but you don’t have to constantly stand over it. The main thing is to approach him in time during the cooking process and perform the necessary actions.

So get ready for your health! Good appetite.! Bye!