Pork leg aspic - 10 step by step recipes

Pork leg jellied meat is a classic version of a delicious snack. This is one of the most favorite dishes for every man. Hearty, with rich taste, it is impossible to imagine a festive table without it! After such a snack, no compliments are spared!

How to cook pork leg jellied meat without gelatin?

To cook jellied meat from pork legs without gelatin means to cook a traditional Russian appetizer according to an old recipe. Therefore, this dish has its own secrets. Jellied meat turns out to be very rich, nutritious and incredibly tasty. Guests will be pleasantly surprised!

Servings: 8

Cooking time: 6 o'clock

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  We wash the pork legs, scrape with a knife. Boil water first. We send the legs into a saucepan and fill them with boiling water so that the water completely covers them.
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  We put the pan on the stove and boil the legs over the lowest heat for 5 hours.
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  Now let's get down to vegetables. Peel onions, carrots and garlic. And we wash the vegetables.
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  When the pork legs are well boiled (see that the meat separates well from the bone), salt the broth and add vegetables to it without cutting, put the bay leaf. And we continue to cook for another hour.
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  Now we take out the meat and cool it a little, then remove all the bones from the legs. But onions, garlic and carrots are no longer useful to us. Finely chop the pork with veins with a knife.
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  We put everything in a mold or a deep plate, salt to your taste and mix.
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  Now strain the broth to get rid of the small bones. Fill the meat with broth.
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  We wait for the dish to cool down and put it in the cold until it solidifies completely.

Bon Appetit!

How to cook pork leg jelly with gelatin?

It will not be difficult even for a novice housewife to prepare jellied meat from pork legs with gelatin. In addition, such a dish is prepared faster, which means there is time for other delights. After all, jellied meat is traditionally prepared as a festive dish, and guests are simply delighted with it!

Servings: 12

Cooking time: 4 hours

Ingredients:

• Pork - 1 kg.
• Gelatin (instant) - 15 gr.
• Water - 2.5 liters.
• Garlic - 3 teeth.
• Bay leaf - 1 pc.
• Salt - ¼ tsp
• Pepper to taste

Cooking process:

1. We wash the pork and cut into several pieces.
2. We set the water to boil, and when it boils we throw pork into it. Cook for 3 hours.
3. Now salt the broth and add the bay leaf. We continue to cook for another 15 minutes.
4. We take out the meat, let it cool a little to cut it into small pieces.
5. The broth for the jellied meat must be filtered through a strainer.
6. Pour gelatin with a glass of chilled boiled water. Pour it into the broth and put it on the fire again, until the gelatin dissolves, making sure that the mass does not boil.
7. Take a deep bowl and put the pieces of pork in it, sprinkle with pepper to taste and mix. Pour broth on top and leave to cool at room temperature. Then we put it in the refrigerator.

Bon Appetit!

Homemade jellied pork legs and shank

Homemade jellied meat from pork legs and shank is a delicious festive snack, the recipe of which was known to our grandmothers.For jellied meat, it is customary to choose meat rich in veins and bones, so it will be more rich and tasty. But the main thing is to approach this difficult dish with heart, then the guests' praise will not be long in coming!

Servings:12

Cooking time: 8 ocloc'k

Ingredients:

• Pork leg -2 pcs.
• Pork knuckle - 1 pc.
• Onion - 1 pc.
• Carrots - 1 pc.
• Garlic - 2 teeth
• Bay leaf - 1 pc.
• Salt, pepper - taste

Cooking process:

1. Scrape the pork legs with a knife and rinse well.
2. We wash the shank well, if it is large, cut it in half. Boil water (about 2.5-3 liters), put the legs and pork knuckle in the water. Salt. Cook over low heat for 5.5-6 hours.
3. Peel carrots, onions and garlic cloves. Add them to the pork. We also put the bay leaf. (Vegetables can be added to the broth immediately or 2.5 hours after boiling).
4. We remove the foam from the surface of the broth, remove it with a spoon. We take out meat, pork legs and vegetables.
5. Separate the pork legs and shank from the bones and cut into small pieces. We put everything in a jelly container.
6. Cut ½ part of the carrots into circles, divide the large circles into halves.
7. Add carrots to pork, pepper and stir. Fill everything with broth strained through a sieve. We leave it on the table to cool at room temperature, and then put it in the cold for several hours to freeze the jelly.

Bon Appetit!

Delicious chicken and pork leg jellied meat

Delicious pork and chicken jellied meat is one of the most popular dishes for the festive table. Its preparation takes time and patience, but the taste will justify all efforts. And hearty, and mouth-watering, and beautiful - not a dish, but delicious!

Servings: 15

Cooking time: 30 hours

Ingredients:

• Chicken - 1.5 kg.
• Pork legs - 1 kg.
• Onions - 1 pc.
• Carrots - 1 pc.
• Garlic - 3 teeth.
• Pepper, salt - to taste
• Bay leaf - 1 pc.

Cooking process:

1. We wash the chicken with water, and clean the pork legs separately with a knife.
2. Fill the chicken and pork legs with water and leave them overnight. In the morning we drain the water and rinse the meat again.
3. Now we divide the chicken into several parts. Put the meat in a saucepan near the pork legs and fill it with three liters of water. Salt, add pepper and cook on the fire. After the water boils, reduce the heat to the lowest. Cook chicken and pork legs for 5, 5.5 hours until the meat is easily separated from the bone.
4. After 3 hours, add carrots and onions to the broth, having previously peeled them. Add bay leaf to the water.
5. In the process of cooking, remove the foam from the surface of the broth.
6. We take out all the vegetables, chicken, legs and remove all the bones.
7. Cut the meat into small pieces. Mix chicken and pork in equal proportions, put in a container for jellied meat.
8. Strain the broth.
9. Grind the garlic cloves through a press. Add them to the broth. We mix.
10. Fill the meat with broth. We wait until it cools down and put it in the refrigerator for a couple of hours.

Bon Appetit!

Step-by-step recipe for making jellied meat from pork legs and beef

Pork leg and beef jellied meat is a delicious appetizer, the taste of which everyone knows from childhood! This delicacy will take time and patience from you. But its rich, juicy taste will delight not only households, but also pleasantly surprise guests.

Servings: 12

Cooking time: 7 o'clock

Ingredients:

• Pork legs - 1 kg.
• Beef -1.5 kg.
• Water - 3 liters.
• Bow -1 pc.
• Carrots - 1 pc.
• Garlic - 3 teeth.
• Bay leaf - 3 pcs.
• Salt to taste
• Pepper (peas) - 10 pcs.

Cooking process:

Tip: to make the jelly transparent, soak the meat in cold water and leave it that way overnight.

1. Rinse the meat and divide it into a couple of pieces.
2. Pour water into a saucepan and bring to a boil. Now we put the beef and pork legs into the water, salt. Reduce the fire to low and cook for 6 hours. Periodically, you need to remove the fatty foam that will form on the surface, otherwise the broth will not be transparent.
3. Peel the onions, carrots and garlic.
4. 2 hours before the meat and legs are ready, throw the vegetables into the broth along with the pepper and bay leaf.
5. We take out meat, pork legs and vegetables from the water.The broth must be well filtered through a sieve or cheesecloth, folded in several layers, from boiled pieces of meat and bones.
6. Finely chop the meat into pieces. We mix beef and pork.
7. We lay out the meat in a bowl for jellied meat. Pour broth on top. When the broth is completely cool, we send the dish to the refrigerator until it solidifies.

Bon Appetit!

How to cook delicious pork leg jellied meat in a slow cooker?

Pork leg jellied meat in a slow cooker is an easy way to prepare a delicious and festive snack. Cooking jellied meat in a slow cooker is much easier, because you will have to look after it less. A miracle technique will help you prepare a delicious snack without much effort. But the guests will be delighted!

Servings:10

Cooking time: 6 o'clock

Ingredients:

• Pork legs - 2 pcs.
• Onions - 2 pcs.
• Garlic -1 pc.
• Pork -0.5 kg.
• Carrots - 1 pc.
• Salt to taste
• Pepper - 8 peas
• Bay leaf - 2 pcs.

Cooking process:

1. Thoroughly rinse the pork legs with water, and if necessary, clean them with a knife.
2. Soak the legs in cold water for 2-3 hours. During this time, the water must be changed at least twice.
3. Peel and rinse the onions and carrots with water.
4. We put meat and vegetables in the multicooker bowl. Fill with water so that the products are completely covered. Add bay leaf and pepper. Salt the water and set it to simmer for 5 hours.
5. We take out meat and vegetables (they will no longer be useful to us). Cut the meat into very small pieces. We put them in a bowl for jellied meat.
6. Strain the broth, taste it and add salt and pepper, if necessary.
7. Grind the garlic with a press and mix it with the broth.
8. Pour the broth to the meat and stir. We put the jellied meat in the refrigerator for several hours.

Bon Appetit!

The right jellied pork head and legs

The correct jellied meat from a pork head and legs is prepared without gelatin, on the basis of natural collagen, which is rich in bones and cartilage. Therefore, for him, those parts of the carcass are chosen in which there is a lot of gelling base. Such jellied meat turns out to be especially tasty and rich. A real homemade delicacy!

Servings: 12

Cooking time: 5.5 hours

Ingredients:

• Pork head - ½ pc.
• Pork legs - 3 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Pepper (peas) - 6 pcs.
• Salt to taste
• Mustard - for serving
• Water - 4 liters.
• Garlic - 3 teeth.

Cooking process:

1. The meat must be washed very well, it is best to take a brush and rub the head and legs thoroughly.
2. We cut the pork head into several smaller parts. We transfer it to a saucepan with salted water. We also send peeled pork legs there. We put on fire and wait for it to boil. After that, remove the foam that has formed, add pepper, bay leaf and be sure to reduce the heat to the smallest one. Cook for 5 hours.
3. Peel the onions and carrots and add them whole to the pan 2 hours before cooking.
4. We take out all the products. Cut the meat into small pieces.
5. Pass the broth through cheesecloth.
6. Squeeze the garlic through a press, add to the broth, mix.
7. We spread the meat in a bowl, where we will cook the jellied meat, pour the broth there.
8. We put in the refrigerator for several hours so that it freezes well.

Serve on the table with mustard. Bon Appetit!

A simple and delicious recipe for pork legs and turkey jellied meat

Pork and turkey jellied meat is a delicious festive appetizer. It is customary to cook classic jellied meat from pork, but if you add other types of meat to it, then the dish only benefits from this! Its taste will become even richer, and the texture will be rich. This dish is better than any delicacy!

Servings: 10

Cooking time: 9 o'clock

Ingredients:

• Pork legs - 2 pcs.
• Turkey legs - 1 pc.
• Carrots - 1 pc.
• Onions - 1 pc.
• Garlic - 3 teeth.
• Pepper, salt - to taste
• Bay leaf - 3 pcs.
• Water - 3 liters.

Cooking process:

1. We wash the meat thoroughly. Thoroughly clean the pork legs with a brush. Soak them in water for 1.5 hours. We drain the water and rinse them again.
2. We boil the water, put the meat in a saucepan and fill it with boiling water, put it on low heat. Salt, pepper and add the bay leaf. Boil the legs for 6 hours.
3. Peel the onions and carrots.
4. Two hours before cooking, add vegetables to the broth.
5. Pass the garlic through a press and add to the broth half an hour until tender.
6. We take out meat and vegetables. The vegetables can be thrown away, and the meat must be cut into small pieces, after removing the bones.
7. Pass the broth through a strainer. We taste and add spices and salt to taste.
8. Put the meat in a jellied meat dish and fill it with water.
9. We put in the cold until it solidifies.

Bon Appetit!

Delicious jellied pork legs and ears

Aspic meat from pork legs and ears is a real delicacy of East Slavic cuisine. A fragrant, rich meat dish based on natural jelly is simply impossible not to love! It will take time and patience to prepare it, but your festive table will sparkle with new colors!

Servings:10

Cooking time: 6 o'clock

Ingredients:

• Pig ears -2 pcs.
• Pork legs -2 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Pepper (peas) - 6 pcs.
• Salt to taste
• Bay leaf - 3 pcs.
• Water - 3 liters.

Cooking process:

1. We wash the meat, fill it with water and put it on the stove. After the water boils, remove the resulting foam. We salt the water, and set the fire to minimum. Cook meat for 5 hours.
2. Peel the onions, carrots and garlic, rinse with water and put in a saucepan after 3 hours. Add pepper and bay leaves.
3. We take out the meat, remove the bones and cut into small pieces. We throw away the vegetables.
4. We pass the broth through cheesecloth to get rid of small particles. Fill the meat with broth and refrigerate.

Tip: For taste and beauty, you can cut half of the carrot into circles and stir in the meat, then pour over the broth.

Bon Appetit!

How to cook the right jelly in a pressure cooker?

Pork leg jellied recipe in a pressure cooker is an easy way to quickly, while retaining the maximum of nutrients, prepare an incredible snack. This is a real lifesaver when you do not have time, but you really want to surprise your guests!

Servings:8

Cooking time: 1 hour

Ingredients:

• Pork legs - 2 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Garlic - 2 teeth
• Dill - to taste
• Pepper (peas) - 6 pcs.
• Salt to taste
• Bay leaf - 2 pcs.
• Water - 2.5 liters.

Cooking process:

1. Thoroughly rinse the surface of the pork legs with a brush.
2. Peel the onion and carrots.
3. Squeeze the garlic through a press.
4. When cooking in a pressure cooker, immediately put all the ingredients in it, including pepper and bay leaf, fill everything with water, salt and bring to a boil. Then you need to continue cooking for 40-50 minutes.
5. We take out the meat, remove all the bones and cut it into small pieces. Pass the broth through cheesecloth.
6. We wash the greens and finely chop, add it to the broth.
7. We spread the meat in a form for jellied meat, fill it with broth. We put in the cold, preferably for the whole night.

Bon Appetit!