How to cook jellied pork legs and shank - 7 delicious recipes

On numerous winter holidays, many will have jellied meat on the table. Traditionally, it is made from pork legs and shank, but the hostesses have come up with a lot of ways to prepare it. I think that jellied meat with shank and legs in its taste is in no way inferior to the most modern snacks.

Delicious jellied pork legs and knuckles at home

We bring to your attention a recipe for homemade jellied meat from a shank and pork legs. It is prepared only from meat and without unnecessary products. The dish is delicious, hearty, suitable for both a holiday and an everyday menu. To prepare it, you just need patience and time.

Cooking time - 14 hours.

Servings - 8-10.

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  Soak pork legs and knuckle overnight or for several hours in cold water. Then, thoroughly and with the help of a metal washcloth, remove all dirt from them and wash well. Place the prepared legs and shank in a large, up to 7 liters, saucepan and fill it with completely cold water. Put the saucepan over high heat and bring the contents to a boil.
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  Always remove the foam that appears on the surface so that the broth is transparent. You can drain the boiled broth, rinse the meat, add cold water and continue to cook. Cook the jellied meat over low heat under a closed lid for 5 hours.
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  After this time, add peeled carrots and onions to the jellied meat, add salt, peppers to your taste and put a few leaves of laurel. Cook the jellied meat with spices for another 1 hour.
• 
  During this time, the legs and shank are well boiled and the meat can be easily separated from the bones. Transfer the entire contents of the saucepan to a large bowl.
• 
  Strain the broth in a colander to remove small seeds and spices. Use a ladle or spoon to remove any fat from the broth.
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  Remove all bones from cooked meat. Cut large pieces with a knife or separate by hand.
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  Place all meat in a saucepan with broth and stir.
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  Peel the head (you can take more) of garlic and chop it on a garlic or chop it finely, after crushing it with a knife. Place the garlic in a saucepan and stir again.
• 
  Cut the boiled carrots into beautiful figures and place them in a bowl into which you will pour the jellied meat. Also add 4-5 green parsley leaves to make it look pretty.
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  Pour the aspic with a ladle, spreading evenly over all plates.
• 
  Cool the jellied meat at normal home temperature, and then put it in the refrigerator overnight. Cut the finished jellied meat into portions and serve grated horseradish or mustard to it.

Eat to your health!

A simple recipe for jellied pork legs and shank with gelatin

In this recipe, you are invited to cook a delicious jellied meat with the addition of gelatin. Such jellied meat will quickly solidify, it will perfectly hold any shape, and less time is needed for cooking. The calculation of gelatin is as follows: for 1 liter of broth, 20 g of gelatin is taken.

Ingredients:

• Pork legs - 4 pcs.
• Medium shank - 1 pc.
• Gelatin - 50 g (or 3 tbsp. L.).
• Onions - 1 pc.
• Black pepper - 1 tsp
• Garlic and salt to taste.

Cooking process:

1. Soak the legs and shank for jellied meat for several hours in cold water. Then wash them thoroughly with a kitchen sponge.
2. Place all pieces of meat in a large saucepan and cover completely with cold water.
3. Put the saucepan over high heat and bring to a boil.
4. Then pour this first broth with foam, rinse the legs and shank and, pouring water, continue to cook.
5. Cook the jellied meat over low heat under a closed lid for 4 hours. This time is enough for the meat to boil well.
6. An hour before the end of cooking, put an unpeeled onion, black peppercorns in the jellied meat and salt the dish to your liking.
7. Soak the required amount of gelatin in a glass of cold water for 50 minutes.
8. Remove the cooked meat from the broth, remove all bones and cut it into small pieces across the fibers. Divide the meat from the legs into pieces with your hands.
9. Strain the broth through a sieve.
10. Transfer the soaked gelatin to the broth and stir well to dissolve completely. For better dissolution, put the broth on a small fire, just do not boil.
11. Place the minced meat in the gelatin broth and add the finely chopped garlic.
12. Pour the prepared jellied meat into molds or plates and cool at home temperature. You can decorate it with boiled egg slices and fresh herbs.
13. Then put the jellied meat in the refrigerator overnight. Before serving, carefully remove the fat from the surface of the jellied meat.

Bon Appetit!

How to cook delicious jellied meat without adding gelatin?

In order for the jellied meat from the shank and legs to freeze well without adding gelatin, it is important to cook it in a small amount of water and not add water during the cooking process. Let the broth turn out to be less, but the jellied meat will be excellent.

Ingredients:

• Pork legs - 2 pcs.
• Shank - 1 pc.
• Carrots and onions - 1 pc.
• Laurel leaf - 3 pcs.
• Black peppercorns, salt and garlic to taste.

Cooking process:

1. Rinse the legs and shank thoroughly with water using a brush to remove all dirt.
2. Place them in a large saucepan and cover completely with water.
3. Bring the broth to a boil over high heat, remove the foam from its surface and cook the jellied meat on low heat for 5 hours under a covered lid so that some of the water evaporates.
4. The legs and shank can be turned over from time to time to cook better.
5. After 5 hours, put the peeled onion, carrot, laurel leaves into the jellied meat, salt to your liking and cook for another 1 hour.
6. Remove the cooked meat from the broth into a separate bowl. Chill it a little and select all the bones. Cut large pieces of meat with a knife, and separate the meat from the legs with your hands.
7. Strain the broth through a sieve to remove small seeds, pepper and laurel.
8. Remove the layer of fat from the surface of the broth with a spoon or ladle, because it spoils the look and taste of the jellied meat. Residual fat can be removed well with a paper towel.
9. Transfer the chopped meat to the broth.
10. Add chopped garlic or finely chopped garlic to your taste.
11. Stir the jellied meat and pour into bowls. You can decorate with jellied meat, fresh herbs or a boiled egg.
12. Chill the dish first at normal temperature, then put it in the refrigerator for several hours.

Bon Appetit!

Jellied pork legs, shank and beef

Of the many recipes for jellied meat, you are offered the option of cooking it with the addition of beef. Take beef meat without pits, because we have both legs and pork knuckle. You will get a hearty and tasty dish for a festive table.

Ingredients:

• Pork legs - 4 pcs.
• Beef - 0.5 kg.
• Small pork knuckle - 1 pc.
• Onions and carrots - 2 pcs.
• Salt, pepper, garlic to taste.
• Fresh herbs for decoration.

Cooking process:

1. Soak the pork legs for one hour in warm water with the addition of vinegar. This will help remove dirt better.
2. Then rinse the legs and shank and remove the remaining dirt with a knife. Rinse a piece of beef.Cut the pork legs lengthwise to boil better, and chop the shank into pieces.
3. Place all prepared meat in a large saucepan and cover it completely with cold water.
4. Place the saucepan over high heat and bring to a boil.
5. Then drain the hot cloudy broth with foam, rinse the pieces of meat with cold water and put back in the saucepan.
6. Re-pour the meat with cold water and cook over low heat with the lid closed for 5 hours.
7. Then put peeled onions and carrots in the jelly, add black peppercorns and laurel leaves, salt to your liking and cook the jellied meat for another hour. In the finished jellied meat, cartilage and meat should be freely separated from the bones.
8. Remove the cooked meat from the pan and transfer to a separate bowl.
9. Then iterate over it, removing all the bones. Divide the legs into pieces with your hands, and cut the beef and meat from the shank with a knife across the fibers.
10. Strain the hot broth through a sieve to remove any remaining bones and peppers, then use a ladle or spoon to scoop all the fat off the surface.
11. Transfer the chopped meat to the broth, and add the finely chopped garlic. Mix everything well and taste.
12. Pour the jellied meat into the dish of your choice, decorate it to your liking and leave to solidify: first at room temperature, then in the refrigerator.

Bon Appetit!

Step-by-step recipe for jellied pork legs, shank and chicken

Jellied meat prepared according to this recipe from pork products with the addition of chicken meat will turn out to be very tender and tasty and will not melt at home temperature. The only drawback is that it takes a long time to prepare, although the process is quite simple.

Ingredients:

• Pork legs - 2-4 pcs.
• Pork knuckle - 1 pc.
• Chicken - 1 or ½ pc.
• Onions - 1 pc.
• Garlic - 1-2 heads.
• Laurel leaf - 4 pcs.
• Salt to taste.

Cooking process:

1. Pork legs, previously soaked for several hours in cold water, and the shank thoroughly rinse and remove all dirt with a knife. Cut the legs in the middle, cut the shank in half, cut the chicken in two.
2. Place the legs, shank, chicken in a large saucepan and cover them completely with water.
3. Bring the jellied meat to a boil over high heat and remove all foam from the surface.
4. Boil the jellied meat for 5-6 hours over very low heat and under a closed lid so that it barely boils, that is, languishes.
5. Salt the jellied meat to your liking.
6. After an hour and a half from the beginning of the boil, remove the chicken from the broth. It should be boiled, and the meat should be well separated from the bones.
7. 1 hour before the end of cooking, put peeled onions and laurel leaves in the jellied meat.
8. After 5-6 hours, remove all the meat from the pan and select the bones. Chop pork and chicken with a knife or separate by hand.
9. Put the garlic chopped on a garlic in the broth and mix well.
10. Carefully remove all fat from the broth surface. You can cool the broth to freeze the fat, then carefully remove it. Then you can fry potatoes on it.
11. Put chopped meat in broth and stir.
12. Pour the jellied meat into plates or other tins and place in the refrigerator to harden. You can decorate with an egg or fresh herbs to your liking.

Eat to your health!

How to cook delicious jellied meat in a slow cooker?

The multicooker greatly simplifies the process of boiling jellied meat. Jellied meat cooked in it always turns out to be very strong and aromatic.

Ingredients:

• Pork legs - 2 pcs.
• Pork knuckle - 1 pc.
• Onions and carrots - 1 pc.
• Salt - 1 tbsp l.
• Laurel leaf and black pepper to taste.

Cooking process:

1. Wash the pork knuckle and legs thoroughly with water using a brush and scrape off all the dirt with a knife.
2. Peel and rinse the onion and carrots.
3. Put all the washed food into the multicooker bowl and fill with cold water up to the level of the upper mark of the bowl.
4. Bring the jellied meat to a boil on the "Cooking" mode with the lid closed. Remove all foam from the surface and add salt to the dish.
5. Then close the lid and set the "Extinguishing" mode for 4.5 hours.
6. During this time, peel and chop the garlic and you can do other things.
7. One hour before the end of the program, add black peppercorns and laurel leaves to the jellied meat.
8. 10 minutes before the timer rings from the jellied meat with a slotted spoon, remove all the meat with bones.
9. Put chopped garlic in the broth and bring the broth to a boil. Switch off the device.
10. Cool the meat a little, select bones from it and disassemble the meat into arbitrary pieces.
11. Put the resulting meat cuts into any molds.
12. Add boiled carrots, eggs, and canned corn to the decorating tins.
13. Pour the cooked broth into the molds.
14. Cool the jellied meat at room temperature and place in the refrigerator for several hours.

Bon Appetit!

Cooking jellied pork legs and knuckles in a pressure cooker

This is a recipe for making jellied meat using a pressure cooker. The hostesses differ on the cooking time: you can cook from an hour to three hours. Determine the time from your own experience. According to this recipe, you are invited to cook the jellied meat for 2 hours. You can change the set of meat for jellied meat to your liking.

Ingredients:

• Pork legs - 4 pcs.
• Pork knuckle - 1 pc.
• Onions and carrots - 1 pc.
• Salt, allspice and black pepper to taste.
• Garlic - 1 head.

Cooking process:

1. Rinse the legs and shank well and carefully remove all the dirt with a knife, especially on the legs.
2. Place these items in a simple saucepan, cover with water and bring to a boil.
3. Then drain the water together with the foam, rinse the legs and shank again and put them in the pressure cooker.
4. Put onion with husks and peeled carrots to the meat. Add black and allspice peas there and salt to your liking.
5. Pour water over the meat so that it is completely covered.
6. Close the pressure cooker tightly and place on the stove over high heat.
7. After the appearance of steam and a hissing sound, reduce the fire to a minimum. Boil the jellied meat for 2 hours.
8. After this time, turn off the fire, open the lid according to the instructions - by cooling the pan or letting off steam through the valve.
9. Use a slotted spoon to remove all the meat with bones from the broth and place it on a plate.
10. Strain the broth in a colander.
11. Divide the cooled meat into arbitrary pieces, removing all the bones.
12. Arrange the meat in any tins or plates.
13. Cut the boiled carrots into slices and add to the meat. Also add minced garlic and fresh parsley to each plate.
14. Pour the cooked broth over the meat.
15. Cool the molds with jellied meat at home temperature, then put in the refrigerator overnight.
16. Serve horseradish, adjika or garlic sauce and boiled potatoes to this delicious dish.

Bon Appetit!