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Pork shank jellied with gelatin

0
1527
Kitchen Russian
Calorie content 111.5 kcal
Portions 20 port.
Cooking time 13 h.
Proteins * 9.6 gr.
Fats * 8.8 g
Carbohydrates* 3.4 gr.
* per 100 gr. product
Pork shank jellied with gelatin
Content

Aspic is a national dish of Russian, Belarusian and Ukrainian cuisine. Jellied meat is an appetizing dish made from thickened meat broth with pieces of meat. Today I want to share a wonderful recipe for a hearty rich jellied pork shank with gelatin. Be sure to prepare a snack and treat your loved ones.

Ingredients

Cooking process

step 1 out of 13
First, prepare all the necessary ingredients for making the jellied meat. Wash the pork knuckle thoroughly and clean it with a knife. Rinse the chicken breast, wings and drumsticks well. Peel the onions. Wash the carrots and peel them with a vegetable peeler.
step 2 out of 13
Put the pork knuckle in a deep saucepan with a thick bottom, and cover with cold water so that it completely covers the meat.
step 3 out of 13
Put on moderate heat and bring to a boil. Use a spoon or slotted spoon to remove the resulting foam, reduce heat to low and cook under the lid for 1 hour.
step 4 out of 13
Add chicken breast, drumsticks and wings as time passes. Place the peeled onions and carrots. Top up with hot water as needed. Add bay leaves and black peppercorns. Salt well. Cover the pot with a lid and simmer for 4 hours over minimum heat.
step 5 out of 13
Strain the hot broth gently into a separate container.
step 6 out of 13
Place the meat in a bowl and cool completely.
step 7 out of 13
Separate the cooled meat from the bones and finely chop or disassemble into fibers by hand.
step 8 out of 13
Pour a glass of broth and cool. Add the required amount of gelatin to the cooled broth. Peel the garlic and rinse.
step 9 out of 13
Squeeze the peeled garlic into most of the broth using a press. Dissolve the swollen gelatin in a water bath or in a microwave oven and pour into the main broth. Stir until smooth.
step 10 out of 13
Prepare containers in which you will pour the jellied meat. Place the prepared meat on the bottom of the containers and distribute it evenly.
step 11 out of 13
Pour the prepared broth over the meat so that the broth completely covers it.
step 12 out of 13
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.
step 13 out of 13
Serve the appetizing aromatic jellied pork shank with gelatin on the table in portions.

Enjoy the meat appetizer!

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