Pork shank aspic recipe. How to cook jellied meat from shank and chicken

10.03.2020 Bakery products

Soon we will begin to prepare for the New Year and Christmas holidays and plan the menu for the New Year. The traditional pork shank jellied meat, the recipe of which we will consider in detail, will give odds to the most modern appetizers with its taste. There is no need to worry about the broth hardening - an excellent result is ensured by the presence of gelling substances in the veins and bones of the legs!

In fact, the recipe for pork shank jellied meat is not difficult to implement if you know small secrets and have patience. We will reveal the secrets in the process of studying the recipe. So, how to cook jellied meat from a shank?

The gastronomic quality of this dish depends on the quality of its ingredients - first of all, the drumstick itself. Therefore, it is important to choose the right main ingredient. It is better to buy meat in the market, from a butcher known to you. The pork drumstick should be pink on the inside and light on the outside, without spots, i.e. fresh, not frozen. The skin should be firm when pressed.

Delicious pork shank aspic

Ingredients

- 2 pcs. + -
- 2 pcs. + -
- 2 pcs. + -
- 3-4 pcs. + -
- 7-10 pcs. + -
— according to preferences + -
- 2-3 cloves + -

Preparation

Before preparing the shanks, rinse them thoroughly under a thin stream of water and put them in a saucepan for soaking. Soaking removes blood from the meat fibers, and makes the skin more pliable for cleaning.

After 2 hours, the legs are cleaned with a knife from tan marks and dark spots on the skin, etc. All of these flaws in raw materials can affect the taste of the finished dish.
Next, we cut off the meat from the bone along with the skin. This technique increases the saturation of the broth with gelling substances.
We place the prepared pieces of pork rolls in a spacious saucepan, fill them with water 2-3 cm above the raw meat and put them on medium heat.
Periodically go to the pan and remove the resulting foam from the curdled proteins with a slotted spoon.

How to make jellied shank more tasty and transparent

Experienced chefs advise to drain the first broth with foam. As soon as the water with the pork knuckles boils, drain the entire contents of the pan into a colander. We wash the shins and put them in a clean pot of water.

Firstly, the jellied meat after such a procedure will become more transparent.
Secondly, the broth will be freed from the bright greasy taste and smell. Thirdly, you will lower the calorie content of the dish.
Great welcome, isn't it?

How much to cook jellied meat in time

Cook the broth over very low heat for at least 5-6 hours. Salt and put vegetables and spices until you need it. The main thing is that the broth does not boil, but languishes with barely noticeable ripples on the surface. The longer the broth is cooked, the richer its aroma and taste will be. The optimal time is 6-8 hours.

After 5-6 hours, put two whole onions in the broth: we peel one of the husks, and wash the husk thoroughly (or remove the outer layer) and put the onion with the husk in the broth.
We also put coarsely chopped carrots (you can cut it in half along the root vegetable) and salt.
Add spices to the pan half an hour before the end of cooking - these are pepper and laurel leaves.
Add some salt if necessary!

Before turning off the jellied meat, we check it for salt. If there is insufficient salinity, then add salt. The broth should taste good. Keep in mind that the salinity becomes slightly softer as it cools.
Before turning off the broth, we also test its ability to solidify. To do this, pour a third of a spoonful of the broth on a saucer, dip your thumb and forefinger in it and put them together. If your fingers stick, and you separate them with effort, then your jelly will freeze very well!
Strain the finished broth into a clean dish through a colander covered with 2-3 layers of clean gauze. With this technique, you will retain excess fat, and also filter out small bones and spices. If the broth is too fatty, then remove the excess fat with a spoon, otherwise in the frozen jellied meat it will cover the entire surface and the aesthetic appeal of the snack will be greatly affected (although this is a matter of taste!).
We disassemble the drumstick into separate pieces and lay it out in containers or plates in which the jelly will freeze.

If you prefer a more uniform structure of jellied meat, then you can cut the meat and the skin of the steering wheel into small cubes or scroll through a meat grinder with a large grid. This is a matter of personal preference.

Cut the garlic into thin slices or pass through a press. We lay it out in containers (plates).
Cut out flowers, leaves from boiled carrots, make roses, etc. elements. Place on top of the meat and carefully pour the broth into the meat with a ladle.

We put containers with jellied meat in the refrigerator for at least 5-6 hours, and preferably at night. In the morning you can have a tasting!

Whichever shank jellied recipe you choose, your appetizer will be in the spotlight! But you can increase your gastronomic stakes if you can present your creation in an original way!

Serve horseradish and mustard in vases with any jellied meat, with a spoon.
Pour the jellied meat into deep small soup bowls. Before serving, lower the bottom of the plate in boiling water for 20-30 seconds and gently turn it over onto a serving dish.
To make it very, very aesthetically pleasing, first put design elements from carrots and boiled eggs, fresh leaves of spicy herbs into soup bowls, and pour the broth into a couple of sentiments of the height of the plate.

We put in the refrigerator for solidification for 30-40 minutes. And already on the frozen layer of broth we spread the meat and again put it in the cold for final solidification.

It is very nice to serve jellied meat in the form of all kinds of figures. Molds for cutting figures can be taken from the ones we use for baking cookies. In this case, pour the jellied meat into small plates or shallow containers. After the jellied meat has completely solidified, cut out the figures.

Another option is to pour the broth meat into small silicone muffin tins.

If you have prepared a snack in standard containers, then such forms can also be aesthetically pleasing. We lower the bottom of the container into boiling water, turn over the broth frozen with meat on a board and cut beautifully. Put each piece on a leaf of green lettuce and put it on a serving dish.
Design elements can be: curly slicing of carrots and eggs, roses from lemon, cucumbers and tomatoes, canned green peas or corn, fresh herbs. Don't overlook olives and olives, cranberries and viburnum, canned pineapples and capers.

Pork shank jellied meat, the recipe of which we have considered in such detail, is prepared so easily that we can transfer it from the category of festive dishes to the category of everyday dishes. Well, it's delicious!

Jellied meat is an irreplaceable dish on the festive table for many families. Most often it is prepared from the shank, which gives a good rich and very tasty broth. For variety, other meat products are included in the recipe.

We propose to consider several popular options.

How to cook jellied meat from a pork knuckle?

This "shaking" dish is not only tasty, but also very healthy, especially for people who have joint problems. To get a good and tasty product, you must follow the instructions provided.

This dish contains the following products: 1.25 kg shank, 625 g pork shoulder, 1 tbsp. a spoonful of salt, 2.5 heads of garlic, 8 peppercorns, laurel, onion and carrots.

Stage 1 - preparation of food, for this, wash the leg thoroughly, and then scrape the skin with a knife to remove excess. Remove bones and skin from the shoulder blade, and then rinse and dry. Take a 4.5 liter pot. Put in it meat products, onion, laurel, carrots, and also salt and pepper. Pour in water so that its level reaches almost to the top;
place the pot on the stove, bring to a boil, remove the froth, and then reduce the heat to a minimum. You need to cook under the lid for at least 6 hours. It all depends on the meat, which should be easily separated from the bone at the end of the process;
at this time, peel the garlic and chop it on a fine grater. At the end of cooking, taste the broth and add salt if necessary. Turn off the heat, remove the meat, remove the bones, and cut the flesh into small pieces. If desired, you can use a meat grinder. Take the forms in which you plan to serve the jellied meat, and put the meat in them, and also add the garlic;
pour the broth gently. If it is still cloudy, you can strain it through several layers of gauze. Place the molds in the refrigerator or on the balcony and wait until everything hardens. If you want, you can remove the resulting fat. Serve best with horseradish and mustard.

Pork shank jellied recipe with gelatin

To be sure that the liquid hardens with precision, you can use gelatin. This is a budget option, since meat will not be used.

For cooking, you should take: 6 legs, 3 kg shanks, a couple of carrots and onions, 1 tbsp. a spoonful of gelatin, salt, pepper, laurel, 5 liters of water and 3 heads of garlic.

You need to cook as follows:

first deal with the legs and shank, which need to be washed, scraped, and then chopped into pieces. Place them in a large saucepan, add water and place on the stove. After boiling, add the previously peeled and coarsely chopped vegetables, garlic cloves and laurel. Boil the jellied meat from the shank and pork knives over low heat for 3 hours. During this time, the meat should become soft;
put salt and pepper in the finished broth. Remove vegetables and discard. Remove the meat, separate the bones from the flesh and, if desired, cut off the skin as well. Separately combine water with gelatin, and then put on the stove, adding broth, and heat, stirring until dissolved;
to make the liquid clear, strain it through several layers of gauze 4 times. Cut the separated flesh from the pork legs into small pieces and put it into molds so that the layer is about 1-1.5 cm. It remains to pour the broth and put in a cold place to solidify. This process usually takes a couple of hours.

Pork shank and chicken aspic recipe

If there is no clean meat nearby, which is not cheap, especially before the holidays, then you can use more affordable chicken. The taste of the dish will turn out to be unsurpassed, and the leg will do its job and everything will freeze. The prepared food will last for about 10 servings.

For jellied meat, you should take such a set of ingredients: 3 kg shanks, 1 kg of chicken, a couple of carrots and the same amount of onions, 3 large cloves of garlic, 4 bay leaves, 0.5 tsp each allspice, ground and peppercorns, 7 sprigs of green onions, 2 tbsp. tablespoons of table salt and 4 liters of water.

You need to cook as follows:

wash the main ingredient, scrape and rinse again in running water. Then cut it into 3 pieces. Place it in a large saucepan to simmer. Wash the chicken and cut it in half. Send it also to a saucepan, pour in water and put on fire. After boiling, it is recommended to drain the water, and rinse the meat thoroughly. Fill with new water so that the level covers the meat. Place the saucepan on the stove, boil, reduce heat to minimum and cook for 5 hours. It is important that the broth does not boil too much, otherwise it will become cloudy;
wash the vegetables, cut the carrots into 4 parts, and leave the onion whole. Place them in a saucepan with the meat and cook for another half hour. After that, turn off the fire, and sue. Take out the pieces of the shank, separate the flesh from the bone and cut it into small pieces. Chop the peeled garlic on a grater and put it in the broth. Leave to infuse for 15 minutes. Try it and add spices if you like;
all that remains is to strain the broth and remove the fat that has formed on the surface. Put the meat in the molds, garnish with slices of boiled carrots, pour in the broth and sprinkle with chopped green onions.

Pork knuckle jellied recipe in a slow cooker

A delicious dish that will not differ in any way from the version cooked in a saucepan on the stove can also be made in a multicooker. The technique greatly simplifies the cooking process.

For this pork shank jellied recipe, take: shank, 2 carrots, onion, 3 cloves of garlic, salt, a couple of bay leaves and peppercorns.

You need to cook as follows:

for jellied meat, wash the leg, scrape and cut it into pieces, sending it to the multicooker bowl. Top with chopped onions, carrots and garlic cloves. Pour in water so that it covers the contents a little;
in the multicooker select the "Stew" mode, and set the time to 6.5 hours. After the sound signal, remove the meat, remove the bones and chop the pulp. Add minced garlic to it. Mix and distribute to containers. Strain the broth and pour into the molds. You can decorate the jelly with herbs and carrots. Leave in a cool place until solid.

Chinese jellied meat recipe

We offer you to pay attention to this original recipe, which allows you to prepare a spicy jellied meat, which will surprise all guests and relatives at the holiday.

This recipe includes such products: 2 kg shank, 325 g pork skin, a couple of onions, 3 cloves of garlic, 3 tbsp. spoons of soy sauce, 0.5 l of chicken broth, 1 tbsp. a spoonful of wine and salt.

You need to cook as follows:

prepare the shank and soak it in cold water for an hour. After the time has elapsed, remove the leg, dry it with napkins, cut it in half and remove the bones. Peeled onion, cut into small cubes;
put meat and bones in a saucepan with broth. Add onion, wine, leather, salt and cook over low heat for an hour after everything boils. As a result, the meat should become soft. Cut the pulp into pieces, and strain the broth through cheesecloth folded in several layers. It remains only to lay out everything according to the forms and send it to the refrigerator until it solidifies. Combine the grated garlic with soy sauce and serve with the jellied meat.

Now you know how to make delicious jellied meat from the available ingredients. By following the suggested instructions, there should be no problems with cooking.

Filling can be done in different ways. Someone makes it from beef legs, someone adds chicken meat, and someone complements it with pork. And how to make a delicious aspic, which will appeal to everyone, without exception?

We suggest making it from a pork shank. Moreover, pork meat will add richness to the jellied meat, a pleasant aroma and simply excellent taste. It can be used for everyday menus, it can also be a wonderful decoration for a festive one.

Knuckle jellied recipe

How we will make pork shank aspic:

Before starting cooking, put the pork knuckle in water, leave it to lie there for 1 hour;
After that, we cut off the meat from it in large pieces, leave the skin and bones;
We spread the meat along with the skin, bones into a container and pour one and a half liters of water;
Peel the onion, put the whole peeled onion in a container along with the meat;
We place the container on the stove, light a medium heat and leave to cook;
Add salt, black peppercorns, bay leaves. Remove the foam from the surface;
After everything starts to boil, lower the fire level;
Leave the meat to cook for 4 hours. During this period, it will be completely cooked, the remnants of the meat will move away from the bone;
Peel off the skin from the cloves of garlic, cut into thin slices;
After that, put the meat in a colander, leave to cool;
After that, it should be cut into small pieces, we cut off the remnants from the bone. If desired, you can scroll it with a meat grinder;
Next, mix the pork with garlic, put in cups;
After that, fill in everything with strained broth;
For beauty, you can put a slice of carrots, halves of boiled eggs, green peas on the meat;
Leave to stand until completely cooled;
Then we remove until completely solidified in a cool place on the balcony or in the refrigerator.

How to cook pork and beef jellied meat

The following components will be needed for cooking:

pork shank - 1 kilogram;
beef - 800 grams;
onion - 1 head;
carrots - 1 piece;
garlic cloves - 2-3 pieces;
spices at your discretion.

We will cook for about a day, the calorie content per 100 grams is 220 kcal.

How to do it:

We wash the shank thoroughly, you can clean it from dirt. If its size is large, then it should be cut into two parts;
We put everything in a container, fill everything with two liters of water;
We place the pan on the stove, light the fire and leave to boil;
During the cooking process, do not forget to remove the foam from the surface;
We wash the beef meat under cool water. If the piece is large, then it can be cut into several slices;
After two hours, put the beef in a container with a shank, leave to boil. Do not forget to periodically remove the foam from above;
Be sure to add salt to the broth;
Peel the onion;
We wash the carrots, peel them;
We spread the vegetables in a saucepan with all the ingredients;
Boil still for 2 hours;
15 minutes before the end of cooking, season the broth with spices;
After that, take out the meat from the broth and leave to cool;
Next, we disassemble it into small pieces and put it on plates;
Clean the garlic cloves, cut into slices. Put it on a plate on top of the pork and beef;
Pour everything with broth, leave to stand until it cools completely;
Then we put it in a cool place until it solidifies completely.

Cook jellied pork legs and shanks with gelatin

Components for cooking:

pork knuckle for 3 kilograms;
pork legs - 6 pieces;
carrots - 2 pieces;
onion - 2 heads;
gelatin - 30 grams;
some salt;
garlic - 3 heads;
ground black pepper at your discretion;
water - 5 liters.

The cooking time will be 24-30 hours, the calorie content will be 240 kcal.

Let's start cooking:

First of all, we wash the legs and shank. It is better to soak the shank for 1 hour in cool water;
The legs need to be cleaned of dirt with a knife;
We cut the shank together with the legs into several parts;
We put all the meat components in a container, fill it with water, put it on the fire;
In the meantime, we peel the bulbs from the husks, rinse the carrots well, remove all the dirt from its surface;
We also peel the garlic cloves;
After the liquid in the pan begins to boil, put coarsely chopped vegetables into it;
We leave everything to boil over low heat for 3 hours. During this period, the meat should acquire a soft texture;
Pour salt into the finished broth, add a few pinches of ground black pepper;
All vegetables must be removed from the broth and discarded;
We spread the meat and leave to cool;
Separately put gelatin in water, mix it with broth and put it on the stove;
During the cooking process, stir constantly to break up all the gelatin. Boil until boiling;
We filter all the liquid through cheesecloth folded in several layers. This will make the broth clear;
Cut the meat off the bones and cut into small slices. We lay out the meat on plates;
Fill everything with broth with gelatin;
We remove the plates to a cool place until they solidify.

How to cook chicken and shank jellied meat

For cooking, we will prepare the following products:

pork shank - 3 kilograms;
chicken meat - 1 kilogram;
two carrots;
two onions;
garlic cloves - 4-5 pieces;
bay leaf - 4 pieces;
allspice black pepper - ½ teaspoon;
7-8 pieces of allspice peas;
green onions - 7-8 stems;
table salt - 2 large spoons;
water - 4 liters.

The cooking time is 24-30 hours, the calorie content will be 210 kcal.

How to do it:

How to cook pork jellied meat in a slow cooker

What components will be needed:

It will take about a day to cook, the calorie content is 230 kcal.

Let's start cooking:

First of all, we rinse the pork knuckle in cold water, be sure to clean the surface;
We spread it directly as a whole in the multicooker container;
Remove the husk from the onion and garlic. Cut the onion into several parts, chop the garlic into slices;
We wash the carrots, peel them. We cut it into several parts;
Put all the vegetables on top of the meat;
Sprinkle everything with salt, lay out allspice peas, bay leaf;
We fill everything with water so that it covers the meat;
We select the stewing mode and leave to cook for 6.5 hours;
Then we take out the meat, cool;
Cut the cooled meat into small pieces, mix with garlic and arrange on plates;
We fill everything with broth;
We put it in a cool place until the jellied meat completely solidifies.

Culinary tricks

in order for the broth to turn out transparent, it is imperative to remove foam and fat from the surface. Also, during the cooking process, it should not boil too much;
after cooking, the broth can be filtered through gauze material, this will get rid of unwanted particles;
meat can be chopped with a knife, you can also scroll it with a meat grinder;
for beauty, during the cooking process, you can put half a boiled egg, a slice of carrot or a couple of sprigs of greens in the jelly.

Pork shank jellied meat turns out to be much tastier than the same treat, only from the legs. There is always a lot of meat in it, so this dish turns out to be hearty and very tasty. Be sure to prepare this appetizer, it will brighten up your everyday and festive table.

This part of the pork carcass looks unattractive, but is great for making rich jelly. There are several options for how to cook pork leg jellied meat. In some cases, housewives add a little chicken, turkey or beef meat to make the treat more satisfying and appetizing.

How to cook pork shank jellied meat

The first step is to thoroughly cleanse all ingredients. To cook jellied meat from a pork knuckle, you need to remove the skin from it with a knife, for the same purpose a brush is well suited. If you notice that the legs are not very clean, then you can tar them over the stove burner and only then clean them. Then the component should be soaked in cool water, then you can proceed directly to cooking.

How much to cook a knuckle for jellied meat? As a rule, it takes from 4 to 8 hours, but more often it turns out to keep within 5-6. Remove the foam from the surface if you want a transparent jelly layer. Next, you need to cool the product, remove all the bones, chop the pulp and mix with chopped garlic. The resulting broth is filtered, the meat is poured into it. At a temperature of 1-6 degrees with a plus sign, the jelly freezes for about 10 hours.

Pork leg aspic - recipe

The classic option for creating a treat involves using only pork ears, hooves, tails, but sometimes high-quality fillets are added to the components. The recipe for pork leg jellied meat involves slowly boiling the broth over a fire with all the other ingredients. A small flame will prevent the composition from becoming cloudy, so that it does not have to be further clarified.

The traditional recipe for pork shank jellied meat includes hard-boiled eggs, herbs, carrots, but the composition can be changed based on personal wishes. This treat is creative, so don't be afraid to add your favorite ingredients. For the festive table, jelly is poured into molds. Jellied meat should not stand in the room on the table for too long, it will lose its shape and spread.

Pork leg and beef jellied recipes

Cooking time: 10 hours
Servings Per Container: 10 Persons.
Calorie content of the dish: 100 kcal / 100 g.
Purpose: appetizer.
Cuisine: Russian.

All recipes for pork leg and beef jellied meat will help you create a fragrant, tasty and satisfying treat for your everyday or festive table. Below is a step-by-step guide to help you create this treat. The snack will freeze most of the time, so don't be intimidated by the long cooking time. Pork shank jellied meat is prepared as follows.

Ingredients:

pepper in a pot - 6 pcs.;
pork knuckle - 1 pc .;
onions - 2 pcs.;
beef leg - 1 pc.;
bay leaf - 3 pcs.;
beef - 500 g;
chopped garlic - 1 tbsp. l .;
salt.

Cooking method:

Rinse the shanks well, if necessary, scrape with a knife. Soak in cold water for 2 hours. Then rinse again. Put all the meat in a saucepan, cover with cool water, boil over low heat, constantly remove the foam from the surface.
Drain water, rinse pan, meat. Pour another 6-7 cm of liquid into the bowl, boil with the legs over medium heat. beef. When it starts to boil, remove the heat to a minimum, put the onion, cook for 2 hours.
Remove the beef from the pan, disassemble it into fibers. At this time, the broth continues to boil for another 3 hours.
Next, remove the shanks, disassemble into fibers, arrange in molds. Pass the broth through a sieve, add bay leaves, garlic, black pepper, and taste salt. Cook for another 40 minutes. broth, then pour it over the bowl.
Wait until the molds with jellied meat are completely cool, put in the refrigerator overnight. In the morning, your snack will be ready.

Pork and chicken shank aspic

Cooking time: over 3 hours.
Servings Per Container: 10 Persons.
Purpose: appetizer.
Cuisine: Russian.
Complexity of preparation: medium.

The recipe for jellied pork knuckle and hostess chicken, as a rule, is remembered in winter. It's time for cold cuts and pickles. The process of creating a treat is long, you have to cook a lot and spend time at the stove, but the result is delicious. The appetizer is perfect for both everyday and festive tables. Below is a step-by-step recipe for chicken and shank jellied meat.

Ingredients:

carrots - 2 pcs.;
bay leaf - 4 pcs.;
onions - 2 pcs.;
chicken - 1 kg;
black peppercorns - 0.5 tsp;
garlic - 3 pcs.;
shanks - 3 kg;
green bow - 6 arrows;
allspice - 0.5 tsp;
ground black pepper - 0.5 tsp;
salt - 2 tbsp. l .;
water - 4 liters;

Cooking method:

Rinse the pork component thoroughly under water, chop into 2-3 parts. Remove the skin with a knife, rinse again and place in a cooking bowl.
Peel, rinse the chicken, divide the meat into two parts, also send it to a saucepan, fill it with water and send it to the fire.
Bring the contents to a boil, drain the liquid, rinse the meat components again, return to the dishes. Pour water just above the meat, send it back to the stove, bring to a boil and reduce heat to a minimum. Leave to simmer for 5-6 hours, remove the foam from the surface. There should be no strong bubbling.
After 5 hours, peel the onions, rinse and divide the carrots into 4 parts. Put them in the broth (whole onion).
Add spices (to taste), bay leaf immediately. Simmer the broth over low heat for 30 minutes, then turn off and let cool.
Then separate the meat from the liquid.
Rub the garlic on a fine grater. Throw it into warm broth, stir. After 15 minutes. taste, if necessary, add additional spices.
Strain the broth through double cheesecloth, scoop up excess fat with a spoon.
Arrange the meat on trays, decorate with boiled carrots on top.
Pour in liquid, sprinkle with chopped green onions and send the treat to the refrigerator to freeze.

Pork leg jellied meat in a slow cooker

Cooking time: over 10 hours.
Servings Per Container: 10-12.
Calorie content of the dish: 91 kcal / 100 grams.
Purpose: appetizer.
Cuisine: Russian.
Complexity of preparation: medium.

This great appetizer will brighten up any festive table. Cooking pork leg jellied meat in a slow cooker is somewhat easier than just on the stove. Having set the necessary mode on the device, you can go away and go about your business further without worrying about the dish. You can only make a pork snack, but if you want, you can combine this meat with chicken or beef.

Ingredients:

pork shank (shanks) - 2 pcs.;
onions - 2 pcs.;
pork - 500 g;
garlic - 1 head;
carrot;
spice;
salt;
bay leaf;
greens.

Cooking method:

Rinse the hooves thoroughly, then soak them in cold water for 2-3 hours. It is recommended to replace it several times.
Lay the meat and legs tightly in several layers. Put the whole carrots, onions, bay leaves, allspice (peas), salt the ingredients.
Pour in liquid up to the maximum mark, close the lid, set the "Extinguishing" mode for 5 hours.
When the timer beeps, take out the meat, let cool slightly. Strain the broth. If necessary, you can also throw in salt and pepper to taste.
Cut the meat into small pieces. Chop the head of garlic with a knife.
Put chopped meat in suitable containers, sprinkle with herbs, garlic.
Pour the workpiece evenly with broth, put it in the refrigerator to solidify.
If you want to present a snack beautifully, use a silicone container. Aspic will easily fall out of it on the plate.

Pork shank jellied with gelatin

Cooking time: 20-24 hours.
Servings Per Container: 10-12 Persons.
Calorie content: 150 kcal / 100 g.
Purpose: appetizer.
Cuisine: Russian.
Complexity of preparation: medium.

There are many options for how to cook jellied meat from a shank; you can use different types of meat, cook in a saucepan or slow cooker. You can select additional spices, herbs (dry) to your liking. Pork shank jellied with gelatin is made to make the dish jelly-like, keep the given shape on the table longer. Below is a step-by-step recipe for this treat.

Ingredients:

carrots - 2 pcs.;
salt;
pork knuckles - 3 kg;
onion - 2 heads;
pork legs - 6 pcs.;
gelatin - 30 g;
water - 5 l.;
garlic - 3 heads;
black pepper.

Cooking method:

Rinse the legs, shank, soak in cool water for 1 hour.
Clean the feet from dirt with a knife.
Chop the pork pieces into 2-3 pieces with a knife.
Transfer the meat components to a saucepan, cover with water, put on fire.
Peel the onions, rinse, peel the carrots.
Peel the garlic cloves.
When the liquid is bubbling into the pan, put the coarse chopped vegetables in boiling water. The dish should be cooked over low heat for 3 hours.
Put a few pinches of ground pepper and salt to the broth.
Remove the vegetables from the broth, discard them.
Put the meat to cool.
Put the gelling agent separately in water, mix with the broth, put on the stove.
Stir regularly during cooking to break up all gelatin, bring to a boil.
Strain the liquid through cheesecloth, folding it 2 times. This will help clear the broth.
Cut off the meat from the bones, cut into small slices, spread over the dishes. Pour all the broth with gelatin.
Remove to cool containers in the refrigerator.

Every housewife wants the dish to be appetizing, tasty and beautiful. To do this, you need to know how to cook pork shank jelly correctly. The recipes indicate step-by-step actions, but they are silent about such subtleties of the process:

It is necessary to cook jellied meat from pork legs so that the liquid does not boil too much. From this, readiness will not come faster, but the broth will be spoiled. The broth will turn out cloudy, and the result will look ugly.
Be sure to soak all the meat for a couple of hours. This will rid him of the remnants of blood, the broth will be light.
For a cold snack, the best spices are bay leaves, black allspice and peas. All other seasonings should only be added to your own taste.

Video: Pork shank aspic

Calorie content: Not specified
Time for preparing: Not indicated

If you like jellied meat, but do not know how to cook it properly so that it turns out tight and frozen, then always use pork legs in the recipe. They serve as real natural gelatin, which makes the consistency of the jellied meat just perfect. In addition to pork legs, you need to use the meat part, for example, pork shank. To make a not very fatty jellied meat from pork, there is one trick that I will share with you. My recipe with a photo will tell you in detail and step by step how to cook jellied meat from pork legs and shank. If you strictly adhere to it, you will get a delicious meat jelly, and there will not be a drop of fat on its surface. Join me and let's cook together! Yes, and don't forget to serve the jellied meat with.

- 800 grams of pork shank,
- 2 pcs. pork legs
- 100 grams of carrots,
- 100 grams of onions,
- salt to taste,
- 4-6 pcs. peas of black pepper,
- water (about 2.5 liters).

How to cook from a photo step by step

As expected, I wash the meat and fill it with plain cold water. I let the meat stand in the water for 2-3 hours so that the ichor comes out of it.

Then I rinse the meat again and put it in a saucepan. Now I fill it with clean water and set it to simmer for 5-6 hours at a slow boil, with the lid slightly open, so that the broth does not splash in different directions on the stove. The water should completely cover the meat and be 2-3 cm higher than it. It is no longer possible to add water during the boiling process. So that the water does not boil away, I cook on a quiet flame with a slow boil. 1 hour before the meat is ready, I put clean carrots in the broth (I peel them) and put clean onions (I wash them and use them in the peel). Thus, the broth acquires a beautiful color scheme. Salt the broth an hour before the end, put a little, so that later there was an opportunity to salt. 15 minutes before turning off, put peppercorns in the broth to give the meat and broth a delicious aroma. Before turning off, I try it for salt, just in case.

I cool the boiled jellied meat with meat, put it in the refrigerator for several hours (you can overnight).

After hardening, I scrape off the fat formed on the top with a spoon. It is very convenient to do this when the jellied meat is frozen. Thus, you will get a beautiful and low-fat jellied meat.

I put the saucepan with jellied meat on low heat and heat it up so that the jellied meat and meat become warm, and the broth is liquid. I take out the meat, let it lie down for a while and separate all the meat from the bones. There is a lot of meat in the legs, the knuckle is generally all meat, only I remove the skin.

I put meat in containers for jellied meat (I have enameled ones).

I cut the boiled carrots from the broth beautifully and put them with the meat. I also had canned corn, which will perfectly decorate the jellied meat.

I pour the broth through a strainer to make the liquid clear and transparent. I put it in the refrigerator to freeze. After 4 hours, the jellied meat hardens perfectly, as it was cooked with the addition of pork legs. When serving, jellied meat can be turned onto a dish and served. This way the carrots and corn will be in the middle and it will be like a real surprise for the guests. Bon Appetite!
It still turns out very tasty