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➠ Jellied pork legs, shank and ears

Jellied pork legs, shank and ears

1807

Kitchen Russian

Calorie content 125.3 kcal

Portions 6 port.

Cooking time 4 h

Proteins * 7.2 gr.

Fats * 14.2 g

Carbohydrates* 5.9 gr.

Content

An excellent dish both for a daily menu and for a festive table. You will have to tinker with the preparation, but a plate with a ready-made hearty snack can then be served at any time. Do not forget to use herbs for decoration, and mustard or horseradish are ideal as a flavoring accompaniment.

Ingredients

Cooking process

Wash pork legs, knuckle and ears in plenty of running water. We carefully clean the skin with a knife until it is completely light. Cut the legs and shank into smaller pieces for convenience when cooking. Place the prepared meat in a saucepan. Fill with enough water to cover the contents. Add peeled onions, whole peeled carrots, bay leaves, black and allspice peas and salt to taste.

We send the pan to the stove and bring the future jellied meat to a boil. We remove the foam on the surface, reduce the temperature of the stove and cook for four hours, maintaining an inactive boil. After cooking is complete, remove all pieces of pork from the broth, let them cool to a comfortable temperature. Strain the broth. We do not use spices, onions and carrots further.

Separating the meat fibers from the bones. Finely chop the ear and the resulting pulp with a knife.

We mix the resulting meat mass with broth. Peel the garlic, pass it through a press and also put it in the resulting mass, mix. We taste and add salt if necessary.