Kitchen appliances and utensils:
- 2 pans, with a capacity of 5 liters and 3 liters;
- sieve;
- cutting board;
- kitchen knife;
- kitchen scales;
- beaker.
Ingredients
| Title | amount |
| Pork knuckle | 1,5 kg |
| Onion | 1 PC. |
| Garlic | 3-4 teeth |
| Allspice peas | 5-6 pcs. |
| Common salt | 1 tbsp. l with a slide |
| Bay leaf | 2-3 pcs. |
| Drinking water | 3-3.5 l |
Step cooking
- Wash well 1.5 kg of pork shank. Take legs with plenty of meat. Put the shanks in a pan with a capacity of at least 5 liters. Add the peeled onion (1 piece), cut into 4 parts, and 2-3 bay leaves (wash in advance). Put 5-6 peas of allspice. Pour 3-3.5 liters of cold drinking water into the pan. The pork shanks should be completely covered with water. Put 1 tablespoon of table salt in water. Take ordinary rock (non-iodized) salt, you can use sea food salt.
- Place the pot over high heat. Bring to a boil, reduce the heat to low. Cook until the meat is ready, periodically removing the resulting foam. Boiling lasts about 3-4 hours. The exact time depends on the age of the animal from which the meat was obtained. Ready shanks are pierced effortlessly with a knife. The meat easily moves away from the bone. Put the cooled meat on a plate. Cool the meat and broth to room temperature (you can not wait, but begin to disassemble the meat at an acceptable temperature for you).
- Strain the broth through a sieve into another pan. Try the meat broth for salt. If necessary, add salt (to taste).
- Remove the bones from the handlebars. When disassembling meat, be careful not to leave small pieces of bone in the meat.
- Disassemble the pieces of meat into fibers. Transfer to a pot of broth. Grind skin and fatty meat with a meat grinder or a blender. You can just chop finely. Put the meat mass in the pan. Stir well.
- Peel and finely chop 3-4 cloves of garlic. Pour the chopped garlic into the pan with the billet. Shuffle.
- Pour the resulting mass into molds, plates. Put in a cold place to harden. Such jellied meat freezes for 2-3 hours. Gelatin is not used in this recipe.
- Cut the aspic into shapes into squares or rectangles of the size you need. Put in portions on a dish or in plates, decorate, serve.
If you do not like the cloudy jelly, then exclude item No. 12 from the recipe. Finely chop the meat with a knife, put it into shapes, carefully pour in a clear strained broth. Put it in the refrigerator. In this case, you get a layer of meat with a transparent layer of jelly from meat broth.
When cooking jellied meat use different herbs and spices, at your discretion. If you get more jellied meat than you need, the excess product can be frozen (in a bag, in a mold). For further use, aspic, pulled out of the freezer, is thawed in the refrigerator, heated and poured into molds again.Bring the dish to a boil or boil again - not. Jellied meat may not freeze.
Video recipe
One of the best recipes for cooking jelly from pork shank is given below. The culinary specialist shows and explains in detail each stage of cooking. After watching the video, even a completely inexperienced housewife can cook this delicious cold snack.
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