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Pork shank aspic without gelatin

0
979
Kitchen Russian
Calorie content 101.4 kcal
Portions 16 port.
Cooking time 23 hours
Proteins * 2.9 gr.
Fats * 16.2 g
Carbohydrates* 5.9 gr.
* per 100 gr. product
Pork shank aspic without gelatin
Content

If you want to cook a hearty and tasty snack for your family, I suggest using an incredible recipe for pork shank jellied without the use of gelatin. This appetizer is sure to please men.

Ingredients

Cooking process

step 1 out of 5
Wash the pork knuckle thoroughly and clean it with a knife. Put in a deep saucepan and cover with cold water, leave to soak for 6-8 hours, if you have time, you can leave it overnight.
step 2 out of 5
Peel the onions and carrots. Put the pork knuckle in a saucepan and cover with water so that it covers the meat. Arrange the onions and carrots. Add bay leaves and black peppercorns. Salt well. Place over medium heat and bring to a boil. Remove the resulting foam, reduce heat and simmer under the lid for 6 hours.
step 3 out of 5
Strain the hot broth gently into a separate container. Place the meat in a bowl and cool completely. Separate the cooled meat from the bones and finely chop or disassemble into fibers by hand.
step 4 out of 5
Peel the garlic and rinse. Squeeze the peeled garlic into the broth using a press and mix. Prepare containers. Place the prepared meat on the bottom and distribute it evenly. Pour the prepared broth over the meat so that the broth completely covers it.
step 5 out of 5
Cool the jellied meat completely, and then cover the containers with lids and place in the refrigerator to freeze for 6-8 hours, but best of all overnight. Serve the rich aromatic jellied pork shank without gelatin on the table in portions. Decorate with herbs if desired.

Enjoy the mouth-watering jellied meat!

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