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➠ Jellied pork legs and shank without gelatin

Jellied pork legs and shank without gelatin

1165

Kitchen Russian

Calorie content 107.2 kcal

Portions 6 port.

Cooking time 5 h

Proteins * 4.6 gr.

Fats * 11.4 gr.

Carbohydrates* 7.7 g

Jellied pork legs and shank without gelatin

Content

To make the jellied meat as transparent as possible, we recommend soaking the pork legs and shank in cold water before cooking - this way blood will come out of the meat and the broth will remain clean. If there are hairs on the skin of the pork parts, be sure to singe them over the fire, and then we clean the surface with a knife. There is no need to add gelatin to jellied meat with such a composition, it will harden perfectly and so on.

Ingredients

Pork legs 2 pcs. Pork knuckle 1.5KG Onion 2 pcs. Carrot 1 PC. Potato 1 PC. Bay leaf 2 pcs. Salt taste Black peppercorns 5 pieces. Garlic 2 tooth.

Cooking process

Wash the pork legs and knuckle and carefully clean it with a knife. We put it in a wide saucepan and fill it with cold water. We leave to soak for several hours. After that, we drain the water, and rinse the pork pieces again.

We return the legs and shank to the pan, pour in enough water to cover the meat by half a centimeter and put it on the stove, bring to a boil. Remove foam, reduce heat and cook for four hours. Then add the peeled onions, carrots, peeled potatoes, bay leaves, peppercorns and salt to taste. We cook everything together for another hour.

After cooking, remove the legs and shank from the pan, cool and disassemble into bones and pulp. We discard the bones, and cut the pulp into pieces and put in bowls. Peel and chop the garlic with a knife. Sprinkle garlic over the meat in bowls.