The jelly from the pork legs for many is a must-have dish of the New Year's, Christmas table. However, in order to enjoy your favorite taste, do not necessarily wait for regular holidays, you can cook the food and just like that, without any reason.
How to cook a jelly from pork legs?
Those who do not yet know how to cook a transparent chill from pork should initially learn some basic points that accompany each of the numerous recipes:
- Meat products are thoroughly washed using a brush, cut through the joints, soaked for a while and poured clean water to cover and another 7-10 cm.
- In the process of boiling, foam is removed.
- Do not allow a violent boil, and immediately reduce the heat to maintain a barely noticeable movement of liquid in the vessel and languishing content.
- Further on, how much to cook a jelly from pork. For an ideal result, the brew should languish under the lid for at least six hours. Water at the same time can not be poured.
- In the middle of the cycle, salt is added to the contents, whole bulbs, roots, spices are added, among which the laurel leaf and peppercorns should traditionally be present.
- After cooling, the fillets are separated from the bones, laid out on plates or trays, poured with filtered broth, and allowed to freeze.
Jelly from pork legs - recipe
Decorating a pancake from a cold, it is often added to it with a pinch, less often ears, parts of the head and flesh. Typically, when cooking on the surface, a lot of melted fat is released, which is preferably collected in a separate bowl and used for cooking other dishes. The process of creating a meal is not fast and taking into account the time for soaking and hardening it will take about a day.
Ingredients:
- pork legs - 3 pcs .;
- pork - 1 kg;
- carrots, bulbs - 1 piece;
- garlic - 4 teeth;
- seasonings.
Preparation
- Prepared foods are pressed in water until soft.
- Throw spices, roots, cook some more time.
- Separate the flesh from the bones, spread out into plates.
- Broth filtered, flavored with chopped garlic, poured over filleted sliced.
- After the complete cooling and freezing on the shelf of the refrigerator, a cold from the pork legs can be tried.
Chicken and pork chill
Extremely popular is the cold from the shank of pork and chicken, which fills the snack with an amazing taste and transforms its characteristics for the better. Ideally suitable for making yarns is a young young cock, but for lack of it you can take a factory broiler carcass. In any case, the bird must be osmolated over fire and thoroughly washed. In a day, 8 portions will be ready.
Ingredients:
- pork legs and shank - 1 pc .;
- Rooster - 1 piece;
- carrots, onions - 1 pc .;
- spice.
Preparation
- The jellyfish is allowed from the pork legs until half cooked.
- They lay a bird, give a boil and tantalize the same time, adding the roots along the course and seasoning the broth to taste.
- When ready, the fillets are separated from the bones and distributed over a suitable container.
- Fill with a strained liquid base, leave to freeze.
Recipe for a cold from pork legs with beef
The following recommendations will help to comprehend the preparation of the cold from the pork legs and beef. In this performance, the dish is surprisingly rich and aromatic. Piquancy will add the root of parsley, added with other products. It is preferable to use beef meat on the bone: the brisket is perfect. For a day you can make a snack for 8 people.
Ingredients:
- pork legs and shin - 2 and 1 pc .;
- beef - 1,5 kg;
- carrots, onions, parsley root - 1 pc .;
- seasonings.
Preparation
- The ingredients used are prepared and cooked until half-ready.
- Throw spices, vegetables, continue to languish.
- Lay the sliced fillets on plates, fill with a strained liquid base and leave a delicious cold from the pork legs to cool and freeze.
Cold from turkey and pork legs
The recipe for a cold from turkey and pork legs will delight the adherents of dietary dishes. Although pork does not belong to the products used in dietary nutrition, due to the additional use of the pulp of turkey, the food is more easily and wholesome. To obtain the desired result, all the fat is collected from the surface at the end of cooking. 8 servings will be ready in 24 hours.
Ingredients:
- pork legs - 3 pcs .;
- turkey - 1,5 kg;
- carrots, bulbs - 1 piece;
- spice.
Preparation
- The legs are prepared and cooked for 180 minutes.
- They lay a bird and weigh the same number, adding vegetable components and spices in the middle of the cycle.
- Lay the sliced fillets into vessels, pour the broth.
- Leave the jelly from the pork legs to freeze in the cold.
Jelly from the duck and pork legs
Next, you will learn how to prepare a cold from pork legs with a duck. This nutritional variation of the brew will be more delicious if you take poultry. It must be osmolit, washed thoroughly and cut into large parts. Be sure to cut the sebaceous glands over the tail and goose, which can give the broth an undesirable taste. To issue 8 portions it will be possible for a day.
Ingredients:
- pork legs - 2-3 pcs .;
- duck - 1 piece;
- roots.
Preparation
- Prepared meat components are allowed for 7 hours.
- In the process, the brew is cooked with spices, vegetables.
- Separate the pulp from the bones, lay out on the containers, cover with strained broth, let it freeze.
Jelly from pork legs with gelatin - recipe
It happens that the broth does not want to freeze and get the right dense structure. This happens if the meat parts were cooked in a large volume of liquid or not enough in time. To reduce the risk of failure to a minimum, you can weld a pork chop with gelatin or add the latter in a diluted form to a non-frozen dish. 8 servings will be ready in 16 hours.
Ingredients:
- pork legs - 2-3 pcs .;
- meat pulp - 1 kg;
- gelatin - 20 g
- roots, garlic, seasonings.
Preparation
- The jelly is made out of pork legs and loin, adding carrots, onion heads and spices in the process.
- Lay meat on plates.
- The diluted gelatin, garlic is poured into the liquid base and poured from above.
- Leave the snack freeze.
Chilled meat from pork legs in multivark
It's easy and simple to prepare a cold pork knuckle in a multivark. The device maintains the desired temperature regime and proper fretting, which prevents unwanted drilling and, as a result, provides a transparent and light broth. In addition, you can use any kind of meat or poultry. From the specified quantity for a day it is possible to make 8 portions.
Ingredients:
- pork legs - 2-3 pcs .;
- meat - 1 kg;
- onions and carrots - 150 g each
- garlic, spices.
Preparation
- All products are prepared, put in a multi-device with water.
- Prepare the food on the "Quenching" 6 hours.
- Distribute the fillets with broth over the vessels, leave in the cold to freeze.