The question of how to cook pork legs has never occurred to me before. They have a direct road to jellied meat. Today is about how to cook pork legs differently.

Once upon a time, I wrote about cooking “a serious part of a pork leg” in a recipe. This dish was to the taste of both my parents and friends. And when it is prepared (and, you yourself understand that autumn and winter are suitable for such a hearty dish), then to eat it you need company and beer. And then one day in the store I caught my eye on pork legs and remembered the French recipe for preparing them.

Like the Germans, the French are connoisseurs of such delicacies as pork feet. And there is a simple dish called

Pork knuckles Lyonnaise style

This recipe is simple.

Ingredients

• 1-2-3 etc. pork legs (according to your desire, size of company and pan)
• 1-2 carrots
• Green part of leek
• 1-2 onions (pricked with several clove buds)
• Salt, black peppercorns
• Half a celery tuber
• 1 bay leaf
• Mustard
• Breadcrumbs

Preparation

• First of all, wash the pork legs under water with a brush or sponge. To make them easier to wash, you can pre-soak them in water for several hours. Then fill them with clean water and cook for 15 minutes.

• While the legs are boiling there, we don’t waste time and can get on with the vegetables. They need to be washed, the onions peeled, and pricked with several clove buds. Peel and wash the carrots and half of the celery tuber. And for this broth, you can use the well-washed green part of the leek, if you have it. But you can do without it.

• After the pork legs have been cooked in the first water, drain the water, wash the legs again and fill with clean water. After this, you can add all the ingredients, except mustard and crackers, of course, into a pan with new clean water and legs, to cook the leg in such a broth over low heat for an average of two to three hours, depending on the size of the legs and the age of the pig. By the way, if you want the skin not to tear too much, you can initially tie the legs with thread around the circumference. But it seems to me that this is unnecessary.

• After cooking, remove the legs from the broth, cool, then coat them liberally with mustard, place in a suitable container, cover with cling film and put in the refrigerator to marinate the legs (ideally, at least 12 hours). If you don't have that much time, then at least a few hours.

• Then, after the legs are marinated, roll them in breadcrumbs and deep-fry. I didn’t follow the latest recommendations, but baked it in the oven without breadcrumbs. Once the pork legs are cooked, they can be cut in half lengthwise. Then they will lie more steadily on the baking sheet.

• You can serve with stewed cabbage or just lettuce. If you love beer, be sure to include it in the menu, then you will have pork legs to go with your beer.

Well, you can also make a terrine from pork feet.

Pork leg terrine with red wine

Ingredients

• 1 onion (with clove buds)
• 1 leek
• 1 celery tuber
• 1 carrot
• 0.5 liters of dry red wine
• Salt, pepper, bay leaf

Preparation

• With the legs, do the same cleaning procedure as in the first recipe. Boil them for 15 minutes, and, as in the first recipe, fill with clean water and add peeled and washed vegetables and the white part of the leek. To make the legs cook better and faster, you can cut them in half lengthwise. By the way, this is not as difficult as I initially imagined (you won’t cut the bone along the length).

• If you are using a pressure cooker, then one hour will be enough. And if you have a regular saucepan or casserole, then the legs need to be cooked for two to three hours (depending on the size). After this time, remove the legs from the broth and, after cooling, cut into small pieces and discard all the bones. This should only be done with your hands (I don’t know any other way).

• After the meat has been cut into pieces, pour half a liter of red wine and half a liter of strained broth in which the legs were cooked. And in the same pan where the broth was cooked, cook over low heat for another 60 minutes. 15 minutes before the end of cooking, add salt and pepper.

• Then turn off the heat, cool the pieces of pork legs and pour them into a special rectangular form lined with cling film. A mixture of broth and wine, of course, is also sent there. If you don’t have a rectangular shape, you can use any other one. Since our pork leg terrine is essentially similar to jellied meat. Place in the refrigerator to harden overnight.

• After you take it out of the refrigerator, you will need to cut it into small pieces. And you can serve.

Here's how to cook pork trotters using French recipes.

As you know, there are many different ways to cook pork - it can be boiled, salted, fried, stewed and even smoked. As for the legs, they are often baked and served with vegetables. Even more often, pork legs are used when cooking jellied meat. Pork leg dishes are very popular in almost all cuisines of the world, as they are very tasty, nutritious and high in calories. Now we will try to figure out how to cook pork legs using jellied meat as an example.

Pork legs - jellied meat recipe

How to make jellied pork legs?

1. So, if you purchased uncooked pork feet, you will have to prepare them before you cook them. To do this, scorch the pig's legs with a blowtorch or on gas, carefully scrape out the skin, and remove the hooves. Then rinse the legs thoroughly in water and scald with boiling water.
2. After this, you need to place them in a saucepan and fill with cold water. Attention, the water should cover your feet by two to three centimeters. Next you need to bring them to a boil over medium heat. But at the same time, you should not move too far from the stove. You will need to carefully monitor the foam that appears on the surface of the broth and use a special spoon to remove it in time.
3. While you're in the kitchen watching the foam and cooking the pork legs, you can cut the vegetables in half. They need to be baked in a dry frying pan until a golden brown crust forms.
4. Once whatever's in your pot starts to simmer, you can add the roasted vegetables to the pork feet. Then reduce the heat to low so that the liquid in the pan is just barely on the surface. Now you can safely leave the pork legs to cook for four to five hours.
5. After this time, you need to add the rest of the meat to the broth with the pork legs, salt, pepper and bay leaf to taste, and turn up the heat. Now you should wait until the broth boils again. After this, reduce the heat again. Next, the jellied meat should be cooked for another two hours.
6. How can you tell if pork feet are cooked? Remember that the finished meat from pork legs should be perfectly separated from the bones and easily disintegrate into fibers. At this stage, remove the legs from the broth and thoroughly clean them of all seeds. The meat that you have left must be cut into small pieces, add pre-chopped garlic to it, put it in molds and, of course, pour in the broth.
7. Now cover the molds with cling film and place in a cool place so that the contents can cool. After 3-4 hours, the pork leg jellied meat is ready.

A huge number of delicacies are prepared from smoked pork. But many young housewives are wondering how to cook pork legs so that the dish turns out tasty and original.

Pork legs in beer recipe

To prepare this recipe you will need:

• 4 pork limbs,
• 0.5 liters of beer,
• spices,
• 50 milliliters of bee honey,
• 50 milliliters soy sauce,
• 70 milliliters mustard,
• 400 grams of fresh cabbage,
• 400 grams of sauerkraut,
• 3 onions,
• 2 carrots,
• 50 milliliters of vegetable oil.

How to cook pork legs in beer?

1. Pre-washed and dried pork legs should be immersed in a pan of water and cooked over low heat for 4 hours with carrots and onions. If you are interested in how to cook pork legs so that the meat does not separate from the bones during cooking, you need to tie them with a harsh thread. Then such problems will not arise.
2. To prepare pork legs, carrots and onions should be cut into cubes and fried in a frying pan. Mix sauerkraut and fresh cabbage, then add to the stewed vegetable mixture. Remove the pork legs from the broth and remove the threads. To make pork legs tasty, they need to be lubricated with a special compound before baking in the oven. It is made from beer, soy sauce, mustard and honey. These ingredients must be mixed and beaten using a mixer. Then let the pork feet soak for 20 minutes.
3. Place the pork legs in a heat-resistant dish along with the vegetable mixture and bake for forty minutes in an oven preheated to 200 degrees. Then the pork legs can be placed on a wide plate and served with potatoes or as a separate dish.

Baked pork feet recipe

To prepare this recipe you will need:

• 4 pork legs,
• 4 cloves of garlic,
• 1 teaspoon pepper,
• 1 teaspoon salt,
• 20 liters of water.

How to cook baked pork legs?

1. Pork legs should be soaked for 30 minutes in hot water, then cleaned well. After this, soak for two to three hours in cold water, changing it from time to time.
2. Place the pork legs in a saucepan, add water so that it completely covers the legs and cook for 2-2.5 hours. There should always be enough water to cover all the legs.
3. After the pork legs are cooked, you need to take them out, rub them with crushed garlic, sprinkle with pepper and salt, place them on a baking sheet and put them in the oven. Bake pork legs at 180 degrees until golden brown.

Now you know how to cook pork legs. Be sure to please your family members and guests with this tasty and satisfying dish.

I have a rich inheritance. My grandmothers and my husband’s grandmother shared with me many now forgotten recipes. This is one of them.

We will need two pork feet per serving for men, and one each for women and children. This dish is eaten only freshly prepared. Then it didn't work.

In addition, you also need small heads of onions, parsley or celery root, garlic, carrots, bay leaves, peppercorns and other spices you like. For breading you need white stale or dried bread, an egg and butter.

I soak the legs for several hours in cold water and carefully clean and scrub them.

Each leg should be wrapped tightly with a bandage. For what? So that the skin does not burst during cooking and the legs retain their integrity. I decided to experiment and placed several legs in an elastic bandage. But as it turned out, it was in vain.

2

Cook the legs at low boil for 2-2.5 hours with all the roots and vegetables.

3

Cool without removing from the broth.

4

The photo shows that the leg, which was cooked in an elastic bandage, burst.

5

6

Grind the dried diced bread in a blender into coarse crumbs.

7

Dry the legs removed from the broth, dip in the egg and roll in bread crumbs. I try to stick crumbs as much as possible, the more the better.

Place on a baking sheet and place a piece of butter on top.

8

Bake in the oven as hot as possible or under the grill until golden brown.

Serve immediately with sauerkraut, horseradish, and mustard.

9

The dish has an amazing combination of crispy breading and the softest melting texture of the leg meat.

When going to the grocery store, most housewives completely ignore pork legs, believing that nothing tasty and original, with the exception of jellied meat, can be prepared from them. And absolutely in vain! Despite the fact that cooking pork legs takes longer than cooking, for example, pork ribs or knuckles, the variety of dishes made from pork legs and their taste make them a welcome guest on both our everyday menu and the holiday table. Today we invite you to learn and remember with us how to cook pork legs.

Today, in our kitchens, dishes made from pork legs are unfairly forgotten, but just recently our grandmothers knew how to prepare delicious snacks and delicious hot dishes from the legs. Even today, pork leg dishes are widely represented in many culinary traditions around the world. Just remember the well-known traditional dish of German cuisine, Eisbahn - pork legs baked with stewed sauerkraut and spicy hunting sausages. Italian Zampone - pork legs stuffed with minced meat with aromatic spices and herbs - are also highly valued by gourmets. The traditional snack Krubins is still popular in Irish bars today - boiled and then pickled or stewed pork legs. In Korean cuisine, pork legs are represented by the dish Partyogi - the legs are boiled with vegetables, herbs and spices and served hot or cold. Pork legs have not been forgotten in traditional Russian cuisine. Jellied meats and jellies were prepared from them, the legs were boiled and baked, fried and stewed.

Of course, at first glance, preparing dishes from pork feet may seem unreasonably time consuming. But only at first glance. Once you prepare delicious stewed, stuffed or baked pork legs, you will be surprised at how tasty and aromatic they turn out, and the pleasure and gratitude of your loved ones will be the most pleasant reward for your work.

Today, the Culinary Eden website has collected and recorded for you the most important secrets and tips, along with proven recipes for original dishes that will easily help even the most inexperienced housewives and tell you how to cook pork legs.

1. When choosing pork legs in a store, pay close attention to their appearance and smell. Good pig's feet should be clean, well washed and thoroughly free of bristles. The skin should be smooth without damage, its color varies from white, slightly pinkish, to slightly yellow. But dark spots, a bluish or distinctly gray tint to the skin will tell you that the legs offered to you are no longer fresh. Inspect the cut of the pork leg; it should be smooth, clean, and slightly damp. You should not buy pork legs, the cut of which seems too weathered or dried out to you. Press your finger into the meatiest part of the pork leg: in a fresh leg, the resulting hole will immediately straighten out, but in a stale leg, it will remain for a long time. Be sure to smell the feet before purchasing. Fresh pork legs have a pleasant sweetish aroma. If the pork legs offered to you have a distinct foreign odor, the smell of ammonia, manure or rot, refuse the purchase; nothing good can be prepared from stale legs.

2. Before you start cooking, the pork legs must be properly prepared. First of all, rinse the legs under warm running water, scrape them with a knife or wire brush and rinse thoroughly again. Place the well-cleaned legs in a deep bowl or pan, cover with a mixture of water and milk, taken in equal proportions, and leave in a cool place for several hours or overnight. After thoroughly soaking the legs, rinse thoroughly again and lightly dry with a paper towel or napkins. Pork legs prepared in this way will require much less time for preparation and will have the advantage of a milder taste and delicate aroma with a slight milky note.

3. Most recipes for pork feet begin with boiling them. The success of further preparation of your chosen dish will depend on how correctly you cook the pork legs. Prepare, clean and soak the pork legs in advance. Pour enough water into a deep saucepan so that when the legs are immersed, it covers them by five to ten centimeters. Place the pan on the fire and bring the water to a boil. Place the pork legs into boiling water, bring to a boil again and carefully skim off the foam. Cook the legs, covered, for one hour over moderate heat. Once the time is up, add one whole peeled carrot, one large onion, a small piece of celery root, lava leaf, a pot of black pepper and a teaspoon of dry mustard powder. Cook everything together for another forty minutes, then add salt to taste and cook for another hour. Remove the pan from the heat and let the legs cool in the broth. Pork legs cooked in this way are very tender, juicy and tasty.

4. Armenian cuisine invites us to enjoy the original snack Mozhozh - pickled pork legs. It's not at all difficult to prepare. Thoroughly clean and rinse four pork legs, place them in a deep saucepan, pour boiling water over them and simmer, covered, over low heat for three hours. Meanwhile, prepare the brine and marinade. To make brine, dissolve six tablespoons of salt in two liters of hot boiled water. To prepare the marinade, mix three liters of cold boiled water, 200 ml. good wine vinegar, 4 tbsp. spoons of salt, 10 crushed cloves of garlic, half a bunch of dill (tear coarsely with your hands), three bay leaves, a teaspoon of black peppercorns. Once the pork feet are done, remove them from the broth and immediately submerge them in the brine. Leave for 10 minutes. Then remove the legs from the brine, carefully remove the bones and tough tendons and place the boned legs into the marinade. Leave for a day at room temperature, and then put in the refrigerator for another one to two days. Serve by chopping into small pieces and sprinkling with slices of hot pepper and finely chopped fresh herbs.

5. Do you prefer spicier snacks? Try making Panamanian pork trotters. Boil two pork legs until tender, cool slightly and carefully remove all bones. Cut the deboned legs into small pieces. Cut two fresh cucumbers into thin slices, cut 1 - 2 hot chili peppers into rings, chop four cloves of garlic, finely chop half a bunch of parsley, half a bunch of cilantro and several sprigs of green onions. Combine pork, herbs, garlic, peppers and cucumbers and place in a marinating bowl. Prepare the sauce separately. To do this, mix 200 ml. broth in which the legs were cooked, 100 ml. white wine vinegar, 100 ml. vegetable oil, juice of half a lime, 1 tbsp. a spoonful of sugar and 2 teaspoons of salt. Pour the prepared sauce over the pork legs and refrigerate for 12 hours. The finished snack can be served cold or preheated slightly in the microwave.

6. It’s not at all difficult to cook pork legs according to the Carpathian recipe. Boil two pork legs until tender, remove the vegetables and whole spices, and discard the broth, leaving only enough to lightly cover the legs. Pour 2 tbsp into the hot broth with legs. spoons of chopped garlic and leave for one hour. Meanwhile, prepare the sauce. To do this, mix ½ cup sour cream, 1 tbsp. a spoonful of tomato paste, one crushed clove of garlic, ½ teaspoon of ground paprika, a pinch of cumin, salt and red pepper to taste. Remove the pork legs from the broth, lightly drain, coat thoroughly with the prepared sauce, place in a baking dish and bake in an oven preheated to 180° for 30 minutes. Serve with boiled potatoes and fresh vegetables.

7. Pork legs baked with potatoes and mushrooms are very tasty. Boil two pork legs in advance and let them cool in the broth. While the legs are cooling, peel ten small potato tubers, cut one onion into rings and cut into 300 g slices. fresh forest mushrooms or champignons. Place the potatoes in a greased baking dish and drizzle with melted butter. Next add onion rings and mushroom slices. Place pork legs on top of the mushrooms. Mix half a glass of low-fat yogurt with half a glass of dry white wine, add two chopped cloves of garlic, a pinch of nutmeg and a pinch of cumin. Pour the resulting sauce over the pork legs with potatoes and mushrooms and bake everything in an oven preheated to 180° for one hour until the potatoes are ready. Before serving, sprinkle with chopped dill.

8. The traditional German dish Eisbahn - pork legs baked with cabbage - goes perfectly with a glass of good beer. Boil two pork legs in advance until tender, remove from the broth, place in a deep bowl, sprinkle with three tablespoons of chopped garlic, a pinch of black pepper and salt to taste. Lightly rub the garlic and spices into the legs, cover everything with cling film and put it in a cool place for 10 - 12 hours. Continue cooking when the legs are completely saturated with the aroma of garlic. Chop half a small head of fresh cabbage, cut five hunting sausages into circles, cut three tomatoes into slices, cut one onion into half rings. In a deep frying pan, heat 2 tbsp. spoons of vegetable oil, add the onion and fry until soft, then add fresh cabbage and simmer, stirring often, for five minutes. Mix stewed cabbage with 500 gr. sauerkraut, add tomatoes, hunting sausages, 1 tbsp. a spoonful of sugar, 0.5 teaspoons of dill seeds, 0.5 teaspoons of caraway seeds, 1 teaspoon each of dried marjoram and thyme. Add salt to taste, stir and place in a greased baking dish. Place pork legs on top, cover the dish tightly with foil and bake in an oven preheated to 180° for one and a half hours. 15 minutes before cooking, remove the foil and let the legs brown slightly.

9. Easy-to-prepare, breaded and fried pork legs are appetizing in appearance and incredibly tasty. Boil until tender, cool in the broth and cut two pork legs into portions into joints. Rub the legs with ground black pepper and dried garlic, drizzle generously with melted butter and roll in breadcrumbs. Place the legs prepared in this way in a greased baking dish, place a small piece of butter on top of each leg and bake in an oven preheated to 180° for 20 minutes until golden brown. Serve with mashed potatoes or stewed cabbage. Be sure to serve the fried legs with your favorite hot sauce.

10. Stuffed pork legs according to the Italian recipe, Zampone, will easily decorate both your everyday menu and your holiday table. Through a meat grinder with a medium grid, pass half a kilogram of pork neck and pork belly together. Add 1 teaspoon of sugar, 1 teaspoon of dry mustard, ½ teaspoon of white pepper, a pinch of nutmeg, marjoram, thyme and lemon zest to the minced meat, salt to taste. Mix everything thoroughly. Thoroughly scrape and rinse two pork legs, soak them in cool water for an hour and lightly drain. Using a stocking, carefully remove the skin from the pork legs, helping yourself with a very sharp knife, leaving it only on the hoof itself. Remove the bones with the remaining meat at the joint closest to the claw. Fill the pork skin prepared in this way tightly with minced meat with spices, and tie the top tightly or sew with thick thread. Pour four liters of meat broth into a deep saucepan, add 2 teaspoons of salt and two bay leaves, and then bring to a boil. Place the stuffed legs into the boiling broth, bring to a boil again and simmer over low heat for three hours. Remove the finished legs from the broth and cool. Before serving, cut the legs into circles.

And on the pages of Culinary Eden you can always find even more proven recipes and interesting ideas that will definitely tell you how to cook pork legs.

Remove the skin from the pork leg if you bought it with skin (once again, please note that there must be a one or two centimeter layer of fat on the meat. Usually the fat is cut off, but without fat the meat will turn out dry). To remove the skin, turn the leg over, cut the skin along the leg with a knife and slip your fingers between the skin and the fat to separate the skin from the leg quite easily.

Without turning your leg over, feel part of the pelvic bone. It needs to be cut out; to do this, carefully start cutting the meat from it with a small knife. Turn the bone out and find the joint. Trim the sinew around the joint and continue trimming the meat from the hip bone.

Look closely at your foot. The remaining weight should be about 7-9 kilograms. Where there is a very thick layer of fat, it must be carefully cut off, leaving a one or two centimeter layer on the meat.

Turn the leg cut side down (i.e., fat side up). Peel all the garlic cloves (you can lightly hit one clove to make the skin peel off easier). Using a thin, long knife, make holes on top (3-10 centimeters deep, depending on the thickness of the meat) along the entire leg - about 8. Place a clove of garlic deep into each hole.

Mix salt, pepper, thyme, oregano, savory in a cup. Rub your leg all over with this mixture. Place your foot in a cold place overnight or for a day.

Place the leg, fat side up, in a deep, large baking tray. Start baking the leg at a temperature of 210 degrees for 10 minutes. Then reduce the temperature to 180 degrees.
After half an hour, pour the fat that has melted on the baking sheet over the leg (baste the entire surface very carefully, as the melted fat melts even more fat and the meat becomes saturated with it).
Baste with pan juices every half hour.
The leg will bake for about two and a half to three hours.
After two hours from the start of baking, pour wine over the leg. After that, baste with juice from the pan every fifteen minutes.
After two and a half hours from the start of baking, pierce the meat in the thickest place with a thin long knife to the middle and press to the side. If the juice released is pink but not clear, continue baking.
Prick the meat and check for juices each time you baste the meat with pan juices. As soon as the juice from the cut is clear, remove the meat to a plate. Leave on the plate for at least twenty minutes.
Pour all the juice and fat into a saucepan or frying pan. Scoop out all the fat and discard. Place the saucepan on the fire so that only half of the juice boils. The remaining fat will collect on the other half of the surface. Continue removing fat for five minutes. Boil the juice to a syrup. If there is still juice draining from the meat at this time, pour it into a saucepan.
Pour the juice through a sieve into a gravy boat or other cup.

Cut the meat into large thin layers and pour the resulting sauce over it.

Important.
By the way, you can buy a leg with leather at a significant discount - usually twenty percent cheaper. The skin can then be used in jellied meat - there is a lot of natural gelatin there.
Don't forget to smell the meat when purchasing. The smell should be pleasant. Do not buy meat if the muscles are of different colors - this means that the meat is either stale or it was not cut according to technology.
Despite the fact that there is a lot of fat on the meat, the meat turns out lean, but very juicy. At the same time, the lard turns into a thin, very tasty crust (though not always))). The main thing is to baste the meat as indicated above.
It is impossible to indicate the exact time, because... All ovens bake differently.
The wine must be good, otherwise you won't get the best results.
If you have a special meat thermometer, check the temperature inside the meat. It must be at least 75 degrees. Remember that after this the meat will cook inside for about twenty minutes. In this case, there is no need to check the color of the meat juice.
The sauce is very salty and concentrated (like soy sauce), so baste the meat carefully and a little at a time.
Serve wine and dark beer with meat. Vodka is also very good.