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Pork leg jelly and shank with gelatin

0
1988
Kitchen Russian
Calorie content 130.2 kcal
Portions 6 port.
Cooking time 5 h
Proteins * 4.8 gr.
Fats * 14.5 g
Carbohydrates* 4.7 gr.
* per 100 gr. product
Pork leg jelly and shank with gelatin
Content

Pork legs and shank are standard products for making jellied meat. The dish turns out with them rich, tasty and freezes well. We propose to arrange the jellied meat familiar to everyone in an unusual way: a little mayonnaise, gelatin and fantasy - and the jellied meat familiar to everyone simply does not recognize! All the details are in the recipe below.

Ingredients

Cooking process

step 1 out of 8
Wash the pork legs and knuckle and carefully clean it with a knife. We put it in a saucepan, fill it with water so as to cover the meat by half a centimeter and put it on the stove. Add peeled onions, carrots, bay leaves, peppercorns and salt to taste. Bring to a boil, remove the foam, lower the heat and simmer for five hours at a slow boil. After cooking, remove the meat from the pan and disassemble it into fibers, separating it from the bones. Strain the broth through cheesecloth or a fine sieve.
step 2 out of 8
We measure out two glasses of broth. Pour ten grams of gelatin into it, mix and leave to swell for fifteen minutes. After that, stir until completely dissolved. Add mayonnaise and mix actively again until completely homogeneous.
step 3 out of 8
Chop the meat with a knife, place in a bowl and mix with garlic passed through a press.
step 4 out of 8
We measure out a glass of broth and pour the remaining gelatin into it, leave for fifteen minutes and stir until dissolved. Pour the resulting liquid into the remaining broth, add the meat with garlic, mix well.
step 5 out of 8
For decorative filling of jellied meat, it is convenient to use a silicone mold with embossed recesses. Pour the prepared mayonnaise-gelatin liquid into them with a spoon, as in the photo. We put it in the refrigerator for half an hour so that the filling will set.
step 6 out of 8
Then carefully lay out the broth and meat mass with gelatin. Put it in the refrigerator again for half an hour so that the surface freezes a little.
step 7 out of 8
Finally, fill in the remaining mayonnaise-gelatinous liquid. We put it in the refrigerator for five to six hours to solidify.
step 8 out of 8
Before serving, turn the jellied meat onto a flat plate, carefully remove the form.

Bon Appetit!

 

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