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Pork shank jellied in a pressure cooker

0
1874
Kitchen Russian
Calorie content 117.1 kcal
Portions 8 port.
Cooking time 9 h.
Proteins * 5.4 gr.
Fats * 14.5 g
Carbohydrates* 5.6 g
* per 100 gr. product
Pork shank jellied in a pressure cooker
Content

Today I want to share a wonderful recipe for an incredibly tasty pork shank jellied meat cooked in a pressure cooker. The texture of the snack is dense and well-cured. A good option for a delicious and hearty lunch.

Ingredients

Cooking process

step 1 out of 6
Wash the pork knuckle and clean it with a knife. Rinse the chicken well as well. Place the prepared meat in a pressure cooker bowl. Peel the onions. Peel the carrots with a vegetable peeler. Put the vegetables in the bowl of the appliance, add bay leaves and black peppercorns.
step 2 out of 6
Season with salt and pour cold water so that it completely covers the meat. Close the lid of the pressure cooker and the steam release valve. Set the Stew program on the appliance panel, the cooking time is 45 minutes. Cook until the end of the program.
step 3 out of 6
After the beep, switch off the appliance and open the lid of the pressure cooker. 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 6
Peel the garlic and pass through a press. Add minced garlic to minced meat and mix well. Prepare containers for jellied meat. Then place the prepared meat and distribute it evenly over the containers.
step 5 out of 6
Pour the cooled 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.
step 6 out of 6
Aromatic jellied pork shank cooked in a pressure cooker, put on a serving dish and garnish with herbs and vegetables, and then serve.

Enjoy the meat appetizer!

 

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