How to cook jelly from pork legs and knuckle: nourishing and fragrant. Recipes and methods of cooking brawn with pork knuckles and legs

How to cook jelly from pork legs and knuckle: nourishing and fragrant. Recipes and methods of cooking brawn with pork knuckles and legs

Knuckles and legs are those parts of the pork carcass that make a good and rich aspic.

And if you add a piece of meat or chicken to them, then the dish will give odds to any sausage.

What are the peculiarities of cooking and how is braised jelly from pork legs and rolls?

How to cook jelly with knuckles and legs - general principles

The preparation of the main ingredients consists in their thorough cleaning. It is better to scrape the skin and hoof with a knife, you can use a brush. If the product is not very clean, then it is better to grind it over the gas stove burner, and then clean it. Next, legs and knuckles, it is desirable to soak in cold water and only then put on the stove.

Cook jelly from 4 to 8 hours. But usually 5-6 is enough. In order for the jelly layer to be transparent, be sure to remove the foam from the surface. Ready-made legs and shanks cool, free from bones. The pulp is cut and mixed with chopped garlic. Filter broth and pour the meat. Jelly stiffens at a temperature of from 1 to + 6 ° C, an average of about 10 hours.

How to cook pork leg jelly with garlic

A common recipe for pork knuckle jelly, with which many are familiar. The dish turns out saturated, stable and strong, suitable for cutting and serving on the table pieces.


• 2 kg of legs;

• 2 bay leaves;

• 1 onion;

• 1 carrot;

• salt;

• 6 cloves of garlic;

• 5 peppercorns.


1. We clean the pork legs, well we scrape with a knife, wash and pour water so that it covers food for 5 centimeters. We put on the stove.

2. When boiling, remove the foam, remove the fire and cook for four hours.

3. Add the whole onion, peeled whole carrot, cook for about an hour. 10 minutes before the end of boiling we will salt a little, add peppercorns and bay leaves.

4. We get legs, cool and pick up edible parts of the bones. Cut into pieces and mix with chopped garlic.

5. Strain the broth, bring to the desired taste with salt and pepper.

6. Put meat and garlic in bowls, pour broth, stir and remove in the cold.

How to cook pork shank aspic

There is more meat on the knuckles than on the legs. At the same time, it also has a lot of gelling agents and is great for making floods. But how cooked pork shank braised?


• 1-1.4 kg shank;

• 2 onions;

• 3 cloves of garlic;

• 1-2 bay leaves;

• salt, peppercorns.


1. Before cooking jelly from pork knuckle, it should be soaked in cold water for about an hour. Then cut the meat with the skin and put it in the pan with the bone, trying to make it more compact. Otherwise, you will have to add more liquid that is not desirable

2. Pour 1.5 liters of water, add two onions and set to cook.

3. When boiling, remove the foam, reduce the heat to a minimum, leaving ate a noticeable boil, cook the shank for 4 hours.

4. Add salt, laurel, throw peppercorns 15 minutes before readiness. Cooling down.

5. Cut the fleshy parts into pieces and mix with chopped garlic. We put it in containers.

6. Filter the broth through 3 layers of gauze. If necessary, then still seasoned with spices.

7. Fill the meat with garlic, stir and ready! It is necessary only to let the brawn freeze in the cold.

How to cook jelly from pork legs and knuckle

The recipe is very dense aspic, which is great for cutting or serving. Especially if you twist the meat products in a meat grinder.


• 3 legs;

• 1 knuckle;

• 1 onion;

• 2 peppercorns;

• salt;

• garlic.


1. Carefully knife we ​​clean the pork legs and skin on the knuckle. All put in a large bowl and soak a couple of hours. Water periodically change.

2. We shift to the pot, pour two liters of water. Cook for four hours, periodically remove fat from the surface with foam.

3. Put onion and spices in the pot, cook for another hour.

4. Cool, broth filter and bring to taste with spices.

5. We assort meat pieces, we cut. You can twist through a meat grinder. Connect with minced garlic.

6. Spread in bowls, pour broth and ready! Give freeze the jelly in the fridge.

How to cook jelly from pork shank with beef

The lean and flavorful beef harmonizes remarkably well with the fatty pork in the aspic. These products complement each other, and the dish is especially good. How cooked aspic with beef and pork knuckle? Ingredients

• 1 kg shank;

• 0.8 kg of beef;

• 1 onion;

• 1 carrot;

• spices;

• 2-3 cloves of garlic.


1. Put in the pan washed pork, you can chop it. Pour in two liters of water and set to boil. When boiling and periodically remove the foam.

2. After two hours, add beef, well washed. If a piece is one, then it can be cut into several pieces. Again, do not forget to remove the foam.

3. After another hour put the onions with carrots and cook with meat products about one and a half hours. 15 minutes before the readiness put spices.

4. Cool, disassemble meat and bones. Edible parts cut into pieces or simply divided into fibers.

5. Peel garlic cloves, chop and combine with the main part, stir.

6. Filter the broth through a sieve or gauze, pour the jelly. We send to freeze.

How to cook chicken leg jelly

Gentle chicken meat dilutes fatty parts of pork and skins, of which the legs are mainly composed. The dish turns out tastier and easier. But how to cook braised jelly of pork legs with chicken?


• 1 chicken;

• 4 legs pork;

• 2 bulbs;

• 3 cloves of garlic;

• 0.5 buns of dill;

• salt, pepper and pepper.


1. Prepare the pork legs, rinse and soak in cold water for an hour. In another container, soak the washed chicken.

2. Place the legs in the pot, pour clean water to make it three centimeters higher, cook for 4 hours. An hour before readiness we throw onions, peas, salt.

3. Chop the chicken into pieces, pour it with water and boil in another saucepan, here you can immediately add the onion. Cook to full softness. If the bird is domestic, it can take up to 2 hours. Factory cooked much faster.

4. Free the chicken and pork legs from the bones, cut into pieces and combine with minced garlic and dill. We decompose in forms.

5. Mix the broths from chicken and pork, taste it, add spices if necessary.

6. Fill the bowls with meat products and send to freeze in the refrigerator for 8-10 hours.

How to cook pork leg jelly with beef and gelatin

Gelatin is added to the jelly for better curing. This is necessary if there are additional meat products in the dish that do not have gelling ability. Ingredients

• 2 pork legs;

• 2 carrots;

• 1 kg of beef;

• 1 onion;

• 2 tablespoons of gelatin;

• 2 cloves of garlic

• bay leaf;

• pepper.


1. Pour the cleaned and thoroughly washed legs with water and boil for at least three hours, periodically removing the foam and the released fat.

2. Add beef and cook for another 2 hours.

3. An hour before readiness we throw carrots (peeled) and onion head into the pan. It can be thrown together with the husk. At the same stage, we throw fragrant spices into the saucepan and add some salt. We bring to readiness.

4. Cool, cut the beef into pieces, with the legs we pick up the skin and other edible parts.

5. Combine everything with minced garlic cloves.

6. Optionally, you can add chopped pieces of boiled carrots.

7. Fill with filtered broth and jelly is ready! Give it to freeze in the fridge.

Cooking Aspic - Tips and Tricks

• To make jelly beautiful and transparent, foam removal alone is not enough. It is necessary to periodically remove fat from the surface, and also not to let the broth actively boil.

• How much meat should I put and add broth? In fact, this is a matter of personal taste. Someone loves jelly meat and adds broth quite a bit, just to hold the ingredients together. And there are people who love meat jelly, add vegetables to it and cook like a jellied one.

• Many do not like the accumulation of fat on the surface of the jelly. To get rid of it, you can cool the broth well, remove the frozen layer of fat. And before pouring the meat broth a little warm.

• To freeze jelly sent to the refrigerator. But not in the freezer. The product should not freeze on ice, otherwise its taste will suffer.

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