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6 recipes for jelly pork legs

Jellied pork legs is a rather specific dish, but if you choose the right recipe, you will end up with a delicious snack.

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Jellied pork legs - a classic recipe

This is the standard cooking option without additives.

First you need to pour the legs with hot water well, then put them in a large pot, pour cold water and bring to a boil.
Prepare vegetables: cut into halves and lightly fry in a dry frying pan on both sides. Then place them in a pan to the legs and cook together for about five hours over low heat.
In a pan with all the ingredients, drop bay leaf and other spices. After everything boils, boil for about two hours and get all the products. Do not pour the broth.
Place vegetables in special forms, pour in the broth and put in the refrigerator. When the contents thicken, remove excess fat formed on top.

You can cook jelly from pork legs with another type of meat, for example, chicken.

Chicken is best cut into small pieces.
Prepare a large pot, put pork legs, chicken and pour water in it. Wait until everything boils, slightly reducing the heat, cook the dish for about 5 hours.
When about 3 hours have passed, add chopped carrots and onions to the meat, as well as salt and spices. After 60 minutes, you can lower the bay leaf.
After the end of the full cooking time, the resulting broth must be cooled, and this is done separately from the meat: it must be removed from the pan.
In the cooked jelly dish, place the meat pulp and pour in the cooled broth. Put the resulting mixture in the refrigerator, preferably at night.

This method allows you to cook a very dense jellied meat for cutting.

For several hours, lower the legs and knuckle into the water and let them stand.
After the allotted time, change the water and put the meat to cook for four hours.
After two hours of cooking, you can add chopped onions and spices.
After cooking, get the meat, cut into small pieces and mix with garlic. Broth - cool.
In a cooked dish, first place a certain amount of meat, then pour the broth and set to cool until completely solidified.

You can cook jellied meat in a slow cooker, and to do this is quite simple.

It is good to clean the legs of dirt, fill them with water and let stand for about 60 minutes.
After that, place them in the multicooker bowl, drop the chopped chicken, vegetables there and add a third of the water. Switch on the “Extinguishing” mode for 6 hours
When the operating mode is almost over, open the lid, add finely chopped garlic, salt, bay leaf and other seasonings to the broth.
Then get the meat and let it cool. Then remove all unnecessary, clean meat chopped into small pieces. Spread in beautiful pans and pour the broth. Keep the dish in the refrigerator for at least six hours so that it freezes well.

This option is for those who like more hearty dishes.

Soak the legs in cold water for about an hour. Then bring them together with beef to a boil and cook for at least five hours.
About two hours before the end of cooking, add all the spices, garlic and bay leaf to the pan.
When everything is ready, cool the broth, and disassemble the meat into small pieces.
Prepare a deep dish, lay out the main component and fill the remaining meat with broth. Then put the molds in the refrigerator until morning.

An interesting recipe “Jellied language” will surely appeal to lovers of aspic.

The legs need to be cleaned well and all that is superfluous and dirty should be removed, then brought to a boil in a large pan.
There, after everything has boiled, add onions and carrots - all whole.
Leave the broth to cook over low heat for at least five hours. About two hours after boiling, you can salt everything, add spices and chopped garlic in small pieces.
While preparing the legs, you need to boil the tongue in a separate bowl for about two hours.
After everything is ready, cool the pork leg broth. The tongue needs to be cleaned while it is still hot, otherwise it will be difficult to do.
Cut all the boiled meat into small pieces, place in the selected dishes, pour the broth and send in the cold for at least three hours.
Additionally, jelly can be decorated with sliced boiled eggs, olives, sprigs of fresh herbs. This must be done before filling.

Like any other dish, aspic has its own characteristics and nuances of cooking. If you know these secrets, then you can easily cook a delicious snack.

If you want to cook aspic without gelatin, you will definitely need legs or heads. Both pork and beef will do. Please note that the color of the pork dish is more cloudy than that of beef.
For cooking, you can use absolutely any meat. The most delicious option is when several types of product are used.
As vegetables, onions and carrots are always used, you can add more, for example celery or greens. Putting vegetables for meat is necessary either at the very beginning or about 2 hours before the end of cooking - these two methods are considered optimal and in their own way slightly change the taste of the prepared dish. As spices, bay leaf and peppercorns are used.
Remember that the more you weld the broth, the tastier the result. It is generally recommended that this be done for at least six hours. Before pouring the finished broth into plates, it must be allowed to cool.
Horseradish is usually served with horseradish or very hot mustard to spice it up.
Jelly is considered the most tender, which is prepared on the basis of pork legs and chicken.
Grind boiled meat is best with your hands. Then it is possible to precisely exclude hit of any undesirable parts, for example, small bones or cartilage.