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➠ Pork leg jelly and shank in a slow cooker

Pork leg jelly and shank in a slow cooker

2165

Kitchen Russian

Calorie content 129 kcal

Portions 6 port.

Cooking time 6 h

Proteins * 5.8 gr.

Fats * 16.8 g

Carbohydrates* 6.6 gr.

Pork leg jelly and shank in a slow cooker

Content

Before cooking, the pork legs and shank must be cleaned with a knife and soaked in water. So the skin will be completely clean, and the broth after cooking will be as transparent as possible. Before pouring into molds, filter it through cheesecloth to remove all spices and other fine suspension. When serving jellied meat, we recommend decorating its surface with greens - this will radically change the appearance of the snack.

Ingredients

Pork legs 2 pcs. Pork knuckle 2 pcs. Onion 1 PC. Carrot 1 PC. Bay leaf 3 pcs. Salt taste Pepper mix taste Garlic 4 tooth. Greens for decoration

Cooking process

Thoroughly wash the pork legs and shank in water, put them in a large container and fill them with cold water for three to four hours.

After that, we drain the water, and rinse the meat products again. We put the prepared meat in the multicooker bowl. Add washed peeled onions, washed carrots, bay leaves, peppercorns and salt to taste. Fill with water up to the maximum mark.

We put the bowl into the appliance, close the lid and select the “Stew” program for six hours.

After the program time has elapsed, remove the bowl along with the contents. Let cool until warm. We extract the meat, separate it from the bones and cartilage. Cut the carrots into thin slices.

Strain the broth through double-folded cheesecloth.

We lay out the boneless meat mass into shapes or deep plates. Peel and grind the garlic. Spread it over the meat in a thin layer. Next, lay out the carrot slices. Fill with strained broth. We put the jelly in the refrigerator.

After five to six hours, the dish will harden well and be ready to serve. Serve the ready-made jellied meat, turning it over from the molds onto flat plates, decorate with herbs.

Bon Appetit!