Pork knuckle jelly is a delicious rustic dish that is no less popular nowadays than baked knuckle or pork belly. On the preparation of this dish will take time. We should start with the choice of meat for jelly, it is advisable to take non-frozen pork on the market: ask the butcher for the front and back legs, and the back more meaty. Cooked legs for jelly from 2 to 3 hours depending on their size. For aroma, spicy roots and dried herbs are added to the broth.
Gelatin was not used in old recipes, but with gelatin the jelly will harden faster and be more elastic, so I always add it, my grandfather taught me that.
Jelly stiffens about 10 hours in the refrigerator, and if the bowl is deep, then maybe longer. The dish is stored in the refrigerator for several days, so you can cook jelly in advance, if you prepare it for the festive table.
- Cooking time: 12 hours
- Servings: 10
Ingredients for pork leg jelly
- 2 kg of pig feet;
- 150 g onions;
- 100 g of parsley with roots;
- 150 g carrots;
- 5 cloves of garlic;
- dill umbrellas;
- 5 bay leaves;
- 20 g of gelatin;
- black pepper, salt.
Method of cooking pork leg jelly
When you buy a pork leg for jelly, ask the butcher to cut off the hoof, with your own hands to cut off this part of the leg is rather hard.
Carefully scrape the skin, singe the bristles (if any), my pork with cold water. At this stage, I advise you to check the location of the cut, so that bone fragments do not get into the broth, which can then cause you a lot of trouble.
Put the pork in a deep pan, pour cold water so that it completely covers the meat. The pot needs a really big one and with a tight lid.
Add seasonings to the broth. Cut the onion heads in half, carefully wash the parsley, put the bay leaves and dill umbrellas. Pour rock salt to your liking.
Put the pot on the fire, bring to a boil. Close the lid tightly, cook 2-2, 5 hours on low heat.
Carrots scrape, wash, cut into large bars. Garlic cloves, peeled, cut in half. In addition to carrots and garlic, you can put celery root in jelly.
20 minutes before readiness we throw a carrot and garlic into the pan.
Remove the finished dish from the heat, leave for 1 hour.
Next, gently reach the boiled legs and carrots. Strain the broth through a sieve or cheesecloth. Greens, onions, and other seasonings are thrown away, they have already served their service.
Separate the skin, remove the fat and meat from the bones. Pelt, meat and fat chop finely. Boiled carrot cut into cubes, mix everything in a deep bowl.
We heat to boil 200 ml of pork broth, dissolve gelatin. Fill the bowl with gelatin in a bowl, add the remaining broth, stir the contents with a spoon so that all the ingredients of the jelly are evenly distributed.
Let cool the jelly at room temperature, then remove to the bottom shelf of the refrigerator compartment for 10-12 hours.
Sprinkle ready-made jelly from pork legs with freshly ground black pepper. Serve jelly to the table with horseradish, mustard and boiled potatoes. Enjoy your meal!