The right jellied pork legs and shank

Wash the pork legs and shank in a large amount of running water, place it in a deep container and fill it with cold water. We leave it to soak for at least three hours so that the blood comes out. After that, we drain the water, and wash the pork pieces again and clean them with a knife - the skin should become completely light and clean. We put the legs and knuckle in a saucepan and pour in water. The liquid should barely cover the meat. Bring the contents of the pan to a boil, remove the foam and reduce the temperature of the stove to a minimum. Cook for four hours, not allowing active boiling.

After the specified time has elapsed, add peeled onions and carrots, bay leaves, peppercorns and salt to taste into the pan. We continue to cook everything together for another hour. After that, remove the knuckle and legs with a slotted spoon in a separate dish and cool slightly so that it is comfortable to work. We separate the pulp, and discard all bones and cartilage. Save the carrots for decoration. Strain the broth through a fine sieve.

Cut the carrots into thin slices. We wash the green onions, dry them and chop finely with a knife. Peel the garlic, wash, dry and cut into thin slices. At the bottom of the form in which we will form the jellied meat, we put pieces of carrots, garlic and green onions in a chaotic manner.

Gently lay out the pork pulp on top. We also lay out pieces of carrots, garlic and herbs on it.

With the strained broth, gently pour the laid meat in the form. Cool and refrigerate for five to six hours.

After the specified time, the jellied meat completely solidifies and becomes dense.

Cut the jellied meat into portions and serve. The rich meaty taste of the dish is well set off by mustard, horseradish or vinegar.