How to cook pork legs. Pork legs in Armenian style Pork legs in brine
Choosing pork feet in the store pay close attention to their appearance and smell.
Good pig's feet should be clean, well washed and thoroughly de-haired. The skin should be smooth without damage, its color varies from white, slightly pinkish, to slightly yellow.
But dark spots, a bluish or gray skin tone will tell you that the legs offered to you are no longer fresh.
Examine the section of the pork leg, it should be smooth, clean, slightly damp.
Press with your finger in the most fleshy part of the pork leg: in a fresh leg, the formed hole will immediately straighten out, and in a stale leg it will remain for a long time.
Be sure to smell your feet before you buy.. Fresh pork legs have a pleasant sweetish aroma.
First of all rinse the legs under running warm running water, scrape with a knife or wire brush and rinse thoroughly again.
Put well-cleaned legs in a deep bowl or pan, fill with a mixture of water and milk, taken in equal proportions and leave in a cool place for several hours or overnight. Rinse well-soaked legs again and dry slightly with paper towels or napkins.
Pork legs prepared in this way will require much less time to cook and will favorably differ in a milder taste and delicate aroma with a slight milky note.
From how well you cook pork legs, the success of the further preparation of the dish you have chosen will depend. Prepare, clean and soak the pork feet in advance.
In a deep saucepan pour enough water so that when the legs are immersed, it would cover them by five to ten centimeters. Put the pot on the fire and bring the water to a boil. Lower the pork legs into boiling water, bring to a boil again and carefully remove the foam.
Boil the legs covered for one hour over moderate heat.. When time is up, add one whole peeled carrot, one large onion, a small piece of celery root, lava leaf, potted black pepper, and a teaspoon of dry mustard powder.
Boil everything together for another forty minutes, then salt to taste and cook for another hour. Remove the pot from the heat and let the legs cool in the broth. Pork legs cooked in this way are very tender, juicy and tasty.
Armenian cuisine - Maybe- marinated pork legs.
Thoroughly clean and rinse four pork legs, put them in a deep pan, pour boiling water and cook covered over low heat for three hours.
Meanwhile prepare the brine and marinade.
For 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. tablespoons of salt, 10 chopped cloves of garlic, half a bunch of dill (large with your hands), three bay leaves, a teaspoon of black peppercorns.
Once the pork feet are ready, remove them from the broth and immediately plunge them into the brine. Leave for 10 minutes. Then remove the legs from the brine, carefully remove the bones and tough tendons, and place the deboned legs in the marinade. Leave for a day at room temperature, and then put in the refrigerator for another day or two.
Serve chopped into small pieces and sprinkled with slices of hot pepper and finely chopped fresh herbs.
pork legs according to the Carpathian recipe.
Boil two pork legs until cooked, remove vegetables and whole spices, drain the broth, leaving only enough to lightly cover the legs. Pour into hot broth with legs 2 tbsp. tablespoons minced 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 minced garlic clove, ½ teaspoon ground paprika, a pinch of cumin, salt and red pepper to taste.
Take the pork legs out of the broth, drain slightly, 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.
pork legs baked with potatoes and mushrooms.
Boil in advance two pork legs and let them cool in the broth. While the legs are cooling, peel ten small potatoes, cut one onion into rings and cut into 300 gr slices. fresh forest mushrooms or champignons.
Put potato tubers in a greased baking dish, drizzle with melted butter. Next, lay out the onion rings and slices of mushrooms. Lay the 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 crushed garlic cloves, a pinch of nutmeg and a pinch of cumin. Pour the resulting sauce over pork legs with potatoes and mushrooms and bake everything in an oven preheated to 180 ° for one hour until the potatoes are ready.
Sprinkle with chopped dill before serving.
Eisbahn is a traditional German dish - pork legs baked with cabbage.
Boil until ready two pork legs, remove from the broth, transfer to 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 into slices five hunting sausages, three tomatoes cut into slices one onion cut into half rings.
In a deep frying pan, heat 2 tbsp. tablespoons of vegetable oil, add 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 teaspoon of dill seeds, 0.5 teaspoon of cumin, 1 teaspoon of dried marjoram and thyme.
Salt to taste, mix and transfer to a greased baking dish. Lay the pork legs on top, cover the dishes tightly with foil and bake in an oven preheated to 180 ° for an hour and a half. 15 minutes before cooking, remove the foil and let the legs lightly brown.
pork legs fried in breadcrumbs.
Boil until cooked, cool in the broth and cut into portions at the joints two pork legs. 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 your favorite hot sauce with the fried legs.
Coming to the store for groceries, most housewives completely ignore pork legs, believing that nothing tasty and original, with the possible exception of jelly, can be cooked from them. And absolutely wrong! Despite the fact that cooking pork legs takes more time than cooking, for example, pork ribs or shank, the variety of dishes from pork legs and their taste make them a welcome guest both on our everyday menu and on the festive table. Today we invite you to learn and remember how to cook pork legs with us.
Today, dishes from pork legs are unfairly forgotten in our kitchens, and yet quite recently, our grandmothers knew how to cook mouth-watering snacks and delicious hot dishes from legs. Even today, dishes from pork legs are widely represented in many culinary traditions of the world. Remember at least the well-known traditional German dish Eisbahn - pork legs baked with stewed sauerkraut and spicy hunting sausages. Italian Zampone are also highly valued by gourmets - pork legs stuffed with minced meat with fragrant spices and herbs. In Irish bars, the traditional Crubins appetizer is still popular today - boiled and then pickled or stewed pork legs. In Korean cuisine, pork legs are represented by Partyogi - the legs are boiled with vegetables, herbs and spices and served hot or cold. Pork legs were not forgotten in traditional Russian cuisine either. Jellies and jellies were prepared from them, the legs were boiled and baked, fried and stewed.
Of course, at first glance, cooking dishes from pork legs may seem unnecessarily time-consuming to you. But only at first glance. Having once cooked delicious stewed, stuffed or baked pork legs, you will be surprised how tasty and fragrant 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 the store, pay close attention to their appearance and smell. Good pig's feet should be clean, well washed and thoroughly de-haired. The skin should be smooth without damage, its color varies from white, slightly pinkish, to slightly yellow. But dark spots, a bluish or pronounced gray skin tone will tell you that the legs offered to you are no longer fresh. Inspect the cut of the pork leg, it should be even, clean, slightly damp. You should not buy pork legs, the cut of which seems to you too windy or dried up. Press with your finger in the most fleshy part of the pork leg: in a fresh leg, the formed hole will immediately straighten out, and in a stale leg it will remain for a long time. Be sure to smell the legs before buying. Fresh pork legs have a pleasant sweetish aroma. If the pork legs offered to you have a pronounced foreign smell, the smell of ammonia, manure or rot - refuse to buy, nothing good can be cooked from stale legs.
2. Before you start cooking, pork legs must be properly prepared. First of all, rinse the legs under running warm running water, scrape them with a knife or a wire brush and rinse thoroughly again. Place well-cleaned legs in a deep bowl or pan, pour with a mixture of water and milk, taken in equal proportions, and leave in a cool place for several hours or overnight. Rinse well-soaked legs again and dry slightly with paper towels or napkins. Pork legs prepared in this way will require much less time to cook and will favorably differ in a milder taste and delicate aroma with a slight milky note.
3. Most pork leg recipes start with boiling them. The success of the further preparation of your chosen dish will depend on how correctly you cook the pork legs. Prepare, clean and soak the pork feet in advance. Pour enough water into a deep saucepan so that when the legs are immersed, it would cover them by five to ten centimeters. Put the pot on the fire and bring the water to a boil. Lower the pork legs into boiling water, bring to a boil again and carefully remove the foam. Cook the legs covered for one hour over moderate heat. When time is up, add one whole peeled carrot, one large onion, a small piece of celery root, lava leaf, potted black pepper, and a teaspoon of dry mustard powder. Boil everything together for another forty minutes, then salt to taste and cook for another hour. Remove the pot 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 Mozhozh appetizer - marinated pork legs. It is not at all difficult to prepare it. Thoroughly clean and rinse four pork legs, put them in a deep saucepan, pour boiling water over them and cook under a lid over low heat for three hours. Meanwhile, prepare the brine and marinade. For 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. tablespoons of salt, 10 chopped cloves of garlic, half a bunch of dill (large with your hands), three bay leaves, a teaspoon of black peppercorns. Once the pork feet are ready, remove them from the broth and immediately plunge them into the brine. Leave for 10 minutes. Then remove the legs from the brine, carefully remove the bones and tough tendons, and place the deboned legs in the marinade. Leave for a day at room temperature, and then put in the refrigerator for another day or two. Serve chopped into small pieces and sprinkled with slices of hot pepper and finely chopped fresh herbs.
5. Prefer spicier snacks? Try the Panamanian style pork feet. Boil two pork legs until tender, cool slightly and carefully remove all the bones. Cut the boned legs into small pieces. Cut two fresh cucumbers into thin circles, 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 a few 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 pork legs with the prepared sauce and refrigerate for 12 hours. The finished snack can be served cold or preheated slightly in the microwave.
6. It is 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, drain the broth, leaving just enough to lightly cover the legs. In a hot broth with legs, pour 2 tbsp. tablespoons minced 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 minced garlic clove, ½ teaspoon ground paprika, a pinch of cumin, salt and red pepper to taste. Take the pork legs out of the broth, drain slightly, 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 potatoes, cut one onion into rings and cut into 300 gr slices. fresh forest mushrooms or champignons. Put potato tubers in a greased baking dish, drizzle with melted butter. Next, lay out the onion rings and slices of mushrooms. Lay the 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 crushed garlic cloves, a pinch of nutmeg and a pinch of cumin. Pour the resulting sauce over pork legs with potatoes and mushrooms and bake everything in an oven preheated to 180 ° for one hour until the potatoes are ready. Sprinkle with chopped dill before serving.
8. A glass of good beer is the best way to enjoy the traditional German dish Eisbahn - pork legs baked with cabbage. Boil two pork legs in advance until tender, remove from the broth, transfer to 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 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 into circles five hunting sausages, cut three tomatoes into slices, cut one onion into half rings. In a deep frying pan, heat 2 tbsp. tablespoons of vegetable oil, add 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 teaspoon of dill seeds, 0.5 teaspoon of cumin, 1 teaspoon of dried marjoram and thyme. Salt to taste, mix and transfer to a greased baking dish. Lay the pork legs on top, cover the dishes tightly with foil and bake in an oven preheated to 180 ° for an hour and a half. 15 minutes before cooking, remove the foil and let the legs lightly brown.
9. Appetizing in appearance and incredibly tasty, breaded fried pork legs are easy to prepare. Boil until tender, cool in the broth and cut two pork legs into portions in portions at the 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 your favorite hot sauce with the fried legs.
10. Stuffed pork legs according to the Italian recipe, Zampone, will easily decorate both your everyday menu and the festive table. Through a meat grinder with a medium grate, pass together half a kilogram of pork neck and pork belly. 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. Carefully scrape and rinse two pork feet, soak them in cool water for an hour and dry them slightly. With 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 along the joint closest to the hoof. Fill the pork skin prepared in this way with minced meat with spices, and tie the top tightly or sew it up with a 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. Put the stuffed legs into the boiling broth, bring to a boil again and cook 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.
Khash from pork legs also has a popular name - "liquid jelly". This is a national Armenian pork dish, which is a rather fatty soup. It is not difficult to prepare it, and even an inexperienced hostess will obey the recipe.
Basic information
A rather fatty dish that needs to be cooked. You can make it for lunch or dinner, but not for breakfast. Although at home it is customary to eat it from early morning, washed down with vodka.
According to this recipe, you can make hash for 6 servings. For cooking, it is better to allocate about 6 hours. Can be cooked with veal feet, but pork is more common. You can serve with herbs, instead of bread - dried pita bread.
Ingredients for cooking 6 dishes
- 2 large pork knuckles.
- 1 head of onion.
- 1 carrot.
- Bay leaf.
- 2-3 cloves of garlic.
- cilantro.
- Salt.
- Black pepper (peas).
How to cook hash from pork legs?
To cook soup, you need to leave some ingredients overnight. First you need to prepare the pork, wash it thoroughly and, if necessary, grind it. It is necessary to divide it into 3-4 parts, depending on the size of the shank. Large and massive pieces are welcome. After the meat is placed in clean running water for 12 hours. It is advisable to leave the legs for hash overnight.
In the morning, it is necessary to drain the old water and pour in new water, placing the meat in a saucepan so that the liquid completely covers the legs, as seen in the photo. Cook carrots and onions with the future dish. The first must be cut into two parts, and the second must be left in its original form, without even removing the husk.
At this stage, you need to salt the dish, add parsley and pepper to taste, as in the photo. It should be noted that a good hash from the legs should be fatty and spicy. The soup is cooked for 6 hours over low heat.
During this time, you need to prepare the garlic. The second main ingredient must be finely chopped or crushed using a special press. Just before serving the khash from the legs, you need to pour the garlic into the plates.
First, the strained broth is poured, after which pieces of boiled and juicy meat are added. The soup is sprinkled with cilantro, dill and parsley, as well as other herbs, depending on the taste of the host and guests.
Dried pita bread cut into squares is also added to the plate. Bitter radish is often used as a snack. It is recommended to serve with vodka - other alcoholic drinks will not work. You can cook succhi for khash from legs.
For taste, you can add pork tripe to the recipe. But you can't leave it on the stove. Best advice: boil until a characteristic foam appears on the surface of the water, and drain the water. Put on fire again. Repeat the procedure 4-5 times until a pronounced smell appears.
The main sign of readiness is that the meat of the hash from the legs quite easily lags behind the bone. If this condition is not met, you need to leave the soup on the gas for at least another half an hour. But it's important not to overdo it.
It is good to cook for dinner with national cuisine or men's gatherings. Rarely appreciated by women. Not suitable for use by people with diseases of the gastrointestinal tract and liver.
Leg khash is a hearty dish of Armenian and Georgian cuisine. It is not difficult to prepare, and therefore is very popular.
Read also...
