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➠ Pork shank aspic in a slow cooker

Pork shank aspic in a slow cooker

1573

Kitchen Russian

Calorie content 142.2 kcal

Portions 10 port.

Cooking time 21 h.

Proteins * 8.4 gr.

Fats * 11.8 g

Carbohydrates* 11.6 gr.

Content

Today I want to share a recipe for a great meat appetizer that can be prepared both for a festive celebration and any family feast. Fragrant pork shank jellied meat cooked in a slow cooker will appeal to absolutely everyone.

Ingredients

Cooking process

Wash the pork knuckle thoroughly and clean it with a knife. Rinse the chicken legs well. Put the meat in a container and cover with cold water, leave to soak for 4-6 hours. Then rinse well again.

Put the prepared meat in a multicooker bowl. Peel the onions. Wash the carrots and peel them with a vegetable peeler. Put the vegetables in the multicooker bowl, add the bay leaf and the peppercorn mixture.

Season with salt and pour cold water so that it completely covers the meat. Close the lid of the multicooker. Set the Stew program on the appliance panel, the cooking time is 6 hours.

Open the lid of the multicooker after an hour. Use a spoon or slotted spoon to remove the resulting foam and close the lid of the multicooker. Cook until the end of the program.

After the beep, turn off the device and open the lid of the multicooker.

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.

Peel the garlic and rinse. Cut into thin slices and place on the bottom of the containers into which you will pour the jellied meat. Cut the carrots into slices and place them on the bottom as well. Add green peas to taste. Pour in some broth.

Then lay out the prepared meat and distribute it evenly.

Pour the prepared broth over the meat so that the broth completely covers it. Cool the jellied meat, and then cover the containers with lids and place in the refrigerator to freeze for 8 hours, but best of all overnight.