Armenian dish of pork legs. Armenian pork legs
Coming to the store for groceries, most housewives completely ignore the pork legs, believing that nothing tasty and original, with the exception of jellied meat, can not be prepared from them. And absolutely in vain! Despite the fact that cooking pork legs takes longer than cooking, for example, pork ribs or shanks, the variety of pork leg dishes and their taste make them a welcome guest of both our everyday menu and the festive 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 not so long ago our grandmothers knew how to cook mouth-watering snacks and delicious hot dishes from the legs. Even today, pork leg dishes are widely represented in many culinary traditions of the world. Remember at least the well-known traditional German dish Aisbahn - pork legs baked with stewed sauerkraut and spicy hunting sausages. Italian dzampone - pork legs stuffed with minced meat with aromatic spices and herbs - are also highly valued by gourmets. 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 the Partegi dish - the legs are boiled with vegetables, herbs and spices and served hot or cold. Pork legs have not been 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 pork leg dishes may seem unreasonably 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 aromatic they turn out, and the pleasure and gratitude of your loved ones will become the most pleasant reward for your work.
Today the site "Culinary Eden" has collected and recorded for you the most important secrets and tips, coupled with proven recipes for original dishes, which 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 pork legs should be clean, well washed and thoroughly free of stubble. 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 tint of the skin will tell you that the legs offered to you are no longer fresh. Examine the cut of the pork leg, it should be flat, clean, slightly damp. You should not buy pork legs, the cut of which seems to you too windy or dry. Press with your finger in the fleshy part of the pork leg: at the fresh leg, the formed fossa will immediately straighten, and at the 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 - give up the purchase, nothing good can be prepared from stale legs.
2. Before starting cooking, the pork legs must be properly prepared. First of all, rinse the legs under a stream of warm running water, scrape them with a knife or metal brush and rinse thoroughly again. Put the well-cleaned legs in a deep bowl or saucepan, cover 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 feet again and dry slightly with a paper towel or napkins. Pork legs prepared in this way will require much less time for their preparation and will favorably differ in a softer taste and delicate aroma with a light milky note.
3. Most recipes for pork leg dishes begin with boiling them. The success of the further preparation of your chosen dish will depend on how correctly you cook the pork legs. Prepare, peel and soak the pork legs 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. Place a saucepan on a fire and bring the water to a boil. Dip 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. After the time has passed, add one whole peeled carrot, one large onion, a small piece of celery root, lava leaf, black pepper in a pot, and a teaspoon of dry mustard powder. Cook everything together for another forty minutes, then season with 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 Mohozh appetizer - marinated pork legs. Cooking it is not at all difficult. Thoroughly peel and rinse four pork legs, put them in a deep saucepan, pour boiling water over and simmer under a lid over low heat for three hours. In the meantime, 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 garlic cloves, half a bunch of dill (pick coarsely with your hands), three bay leaves, a teaspoon of black peppercorns. Once the pork legs are cooked, remove them from the broth and immerse them in the brine immediately. Leave it on 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 it at room temperature for a day, and then put it in the refrigerator for another one to two days. Serve chopped into small pieces and sprinkled with hot pepper slices and finely chopped fresh herbs.
5. Prefer more spicy snacks? Try Panamanian pork legs. Boil two pork legs until tender, chill slightly and carefully remove all bones. Cut the boneless legs into small pieces. Cut two fresh cucumbers into thin slices, cut 1 - 2 hot chili peppers into rings, chop four garlic cloves, 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 pickling 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. spoon 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 you can preheat it 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 cover the legs lightly. Pour 2 tbsp into hot broth with legs. tablespoons of chopped garlic and leave for one hour. In the meantime, prepare the sauce. To do this, mix ½ cup sour cream, 1 tbsp. a spoonful of tomato paste, one chopped garlic clove, ½ teaspoon of ground paprika, a pinch of caraway seeds, salt and red pepper to taste. Remove the pork legs from the broth, lightly dry, brush 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 300g slices. fresh forest mushrooms or champignons. Place the potato tubers in a greased baking dish and drizzle with melted butter. Next, lay out the onion rings and mushroom slices. 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 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 cooked. Sprinkle with chopped dill before serving.
8. With a glass of good beer you will be best served by the traditional German dish Aisbahn - 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 to 12 hours. Continue cooking when the legs are completely saturated with the garlic aroma. Chop half a small head of fresh cabbage, cut five hunting sausages into slices, cut three tomatoes into slices, cut one onion into half rings. In a deep skillet, heat 2 tbsp. tablespoons of vegetable oil, add onions and fry until soft, then add fresh cabbage and simmer, stirring often, for five minutes. Mix the stewed cabbage with 500 gr. sauerkraut, add tomatoes, hunting sausages, 1 tbsp. spoon of sugar, 0.5 teaspoon of dill seeds, 0.5 teaspoon of caraway seeds, 1 teaspoon of dried marjoram and thyme. Season to taste, stir 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 are easy-to-cook pork legs fried in breadcrumbs. Boil until tender, cool in the broth and cut two pork legs into portions at the joints. Rub the legs with ground black pepper and dried garlic, sprinkle generously with melted butter and roll in breadcrumbs. Place the prepared legs 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 daily menu and the festive table. Pass half a kilogram of pork neck and pork belly together through a meat grinder with a medium wire rack. Add to the minced meat 1 teaspoon of sugar, 1 teaspoon of dry mustard, ½ teaspoon of white pepper, a pinch of nutmeg, marjoram, thyme and lemon zest, salt to taste. Mix everything thoroughly. Scrape and rinse two pork legs thoroughly, soak them in cool water for an hour and dry slightly. 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 hoof. Fill the pork skin prepared in this way tightly with minced meat with spices, and tie the top tightly or sew up with a thick thread. Pour four liters of broth into a deep saucepan, add 2 teaspoons of salt and two bay leaves, and then bring to a boil. Put the stuffed legs in 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. Cut the legs into slices before serving.
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.
Choosing pork legs in the store, pay close attention to their appearance and smell.
Good pork legs should be clean, well washed and thoroughly free of stubble. 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 cut of the pork leg, it should be flat, clean, slightly damp.
Press with your finger in the fleshy part of the pork leg: at the fresh leg, the formed fossa will immediately straighten, and at the 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.
First of all rinse the legs under a stream of warm running water, scrape with a knife or wire brush and rinse thoroughly again.
Put well-cleaned legs in a deep bowl or saucepan, fill with a mixture of water and milk taken in equal proportions, and leave in a cool place for a few hours or overnight. Rinse well-soaked feet again and dry slightly with a paper towel or napkins.
Pork legs prepared in this way will require much less time for their preparation and will favorably differ in a softer taste and delicate aroma with a light milky note.
How well you cook the pork legs, the success of the further preparation of your chosen dish will depend. Prepare, peel and soak the pork legs in advance.
Into a deep saucepan Pour in enough water so that when the legs are immersed, it would cover them by five to ten centimeters. Place a saucepan on a fire and bring the water to a boil. Dip 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... After the time has passed, add one whole peeled carrot, one large onion, a small piece of celery root, lava leaf, black pepper in a pot, and a teaspoon of dry mustard powder.
Cook everything together for another forty minutes, then season with 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.
Armenian cuisine - You can- pickled pork legs.
Clean and rinse thoroughly four pork legs, put them in a deep saucepan, pour boiling water and simmer covered over low heat for three hours.
Meanwhile prepare the pickle and marinade.
For brine Dissolve six tablespoons of salt in two liters of hot boiled water.
For making the marinade mix three liters of cold boiled water, 200 ml. good wine vinegar, 4 tbsp. tablespoons of salt, 10 chopped garlic cloves, half a bunch of dill (pick coarsely with your hands), three bay leaves, a teaspoon of black peppercorns.
Once the pork legs are cooked, remove them from the broth and immerse them in the brine immediately. Leave it on 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 it at room temperature for a day, and then put it in the refrigerator for another day or two.
Serve chopped into small pieces and sprinkled with hot pepper slices and finely chopped fresh herbs.
pork legs according to the Carpathian recipe.
Boil two pork legs until cooked, remove the vegetables and whole spices, drain the broth, leaving only enough so that it slightly covers the legs. Pour into hot broth with legs 2 tbsp. chopped garlic and leave for one hour.
Meanwhile make the sauce... To do this, mix ½ cup sour cream, 1 tbsp. a spoonful of tomato paste, one chopped garlic clove, ½ teaspoon of ground paprika, a pinch of caraway seeds, salt and red pepper to taste.
Remove the pork legs from the broth, lightly dry, brush 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 potato tubers, cut one onion into rings and cut into 300g slices. fresh forest mushrooms or champignons.
Place the potato tubers in a greased baking dish and drizzle with melted butter. Next, lay out the onion rings and mushroom slices. 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 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 cooked.
Sprinkle with chopped dill before serving.
traditional German dish Icebahn - pork legs baked with cabbage.
Boil in advance until cooked two pork legs, remove from the broth, transfer to a deep bowl, sprinkle with three tablespoons of minced 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 garlic aroma. Chop half a small head of fresh cabbage, cut into circles five hunting sausages, three tomatoes cut into slices, one onion cut into half rings.
In a deep skillet, heat 2 tbsp. tablespoons of vegetable oil, add onions and fry until soft, then add fresh cabbage and simmer, stirring often, for five minutes.
Mix the stewed cabbage from 500 gr. sauerkraut, add tomatoes, hunting sausages, 1 tbsp. a spoonful of sugar, 0.5 teaspoon of dill seeds, 0.5 teaspoon of caraway seeds, 1 teaspoon each of dried marjoram and thyme.
Season to taste, stir 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 tender, cool in the broth and cut into portions of the joints two pork legs... Rub the legs with ground black pepper and dried garlic, sprinkle 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.
Pork leg khash also has a popular name - "liquid jellied meat". This is a national Armenian pork dish, which is a rather fatty soup. It is not difficult to prepare it, and even an inexperienced housewife will obey the recipe.
Basic information
A fatty enough dish that needs to be cooked. You can make it for lunch or dinner, but it will not work for breakfast. Although in the homeland it is customary to eat it from the early morning, washed down with vodka.
With this recipe, you can make hash for 6 servings. It is better to set aside about 6 hours for cooking. Can be cooked with veal legs, but pork is more common. You can serve it with herbs, instead of bread - dried lavash.
Ingredients for cooking 6 dishes
- 2 large pork knuckles.
- 1 onion head.
- 1 carrot.
- Bay leaf.
- 2-3 cloves of garlic.
- Kinza.
- Salt.
- Black pepper (peas).
How to cook pork leg khash?
To make the soup, you need to leave some of the ingredients overnight. First you need to prepare the pork, wash it thoroughly and, if necessary, grind it. You need to divide it into 3-4 parts, depending on the size of the shank. Large and massive pieces are welcome. After that, the meat is placed in clean running water for 12 hours. It is advisable to leave the legs for khash 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 you can see 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 lavrushka and pepper to taste, as in the photo. It should be borne in mind that a good khash made of 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 needs to be finely chopped or chopped using a special press. 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. Top of 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. Recommended to be served with vodka - other alcoholic drinks will not work. You can cook with the legs for khash.
Pork tripe can be added to the recipe for flavor. But you cannot leave it on the stove. The best advice is to 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 odor appears.
The main sign of readiness is that the meat from the legs of the khash easily lags behind the bone. If this condition is not met, you need to leave the soup on the gas for at least half an hour. But it's important not to digest.
It is good to cook for dinner with national cuisine or men's gatherings. Rarely appreciated by women. Not suitable for consumption by people with gastrointestinal and liver diseases.
Leg khash is a hearty dish of Armenian and Georgian cuisine. It is not difficult to prepare, and therefore it is very popular.
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