Jellied meat is a popular snack without which it is impossible to imagine any New Year's table. The dish occupies an honorable place on it next to all your favorite Olivier salad. There are many recipes for making delicious pork jellied meat. The most interesting are discussed below.

Classic pork shank jelly

For years, the leading position among cold appetizers has not been inferior to anything from pork jelly, characterized by a rich taste and aroma.

The classic mouth-watering recipes include:

  • 2 carrots;
  • 3 onions;
  • 3 cloves of garlic;
  • 1 shank;
  • 2 bay leaves;
  • salt and spices.

Step by step instructions for creating:

  1. The pork knuckle is placed in water and soaked for 2-3 hours, after which it is transferred to a clean container.
  2. The meat product is covered with water so that its level is 2 cm higher.
  3. When the liquid boils, noises are removed from the surface to make the jelly appetizing look.
  4. The broth is cooked over low heat for 5 hours.
  5. 1 hour before the end of the specified time, the whole onion head and carrot circles from 1 root crop are sent to the basis of the future aspic.
  6. When 30 minutes have passed, the remaining ingredients, including spices, salt, are placed in the broth.
  7. In the final, the liquid is filtered, the knuckle is disassembled and freed from the bones.
  8. Next, pieces of meat are laid out, chopped garlic in small pieces, where the contents are filled with a rich liquid. Https: //www.youtube.com/watch? V = 9KBqemLsA50

Gelatin Recipe

If there is doubt that the broth will solidify well, you can add gelatin to the future snack, which will dispel all anxieties.

Ingredients:

  • 3 kg shanks;
  • 2 carrots and onions;
  • 15 g of gelatin;
  • 3 garlic heads;
  • 5 bay leaves;
  • 5 l of water;
  • salt and pepper.

Working process:

  1. The knuckle is well washed and chopped into pieces, which fit into a container where it is covered with water.
  2. Also, vegetables cut into large pieces are placed in the pan.
  3. Jellied meat is cooked on a low-intensity fire for 3 hours, after which salt, spices and gelatin diluted in 50 ml of water are added.
  4. After 30 minutes, the rich liquid is filtered, and the meat fibers are separated from the bone and laid out in forms.
  5. The knuckle is poured with the resulting broth, and then the dish is placed in the cold for 2 hours.

Advice! To reduce the calorie content of pork jelly, it is recommended to cook it on the second broth.

Unusual pork ear dish

Those who like to “crunch” will really like the recipe described step by step below.

To execute it, you need:

  • 4 pork ears;
  • 500 g shanks;
  • carrot;
  • ½ head of garlic;
  • a bunch of parsley;
  • salt, pepper and bay leaf.

The sequence of actions:

  1. Meat products are cleaned and placed in a container, where they are covered with water, which should exceed them by 2 cm.
  2. Peeled carrots and bay leaves are added to the meat.
  3. The jelly is cooked for 3 hours, after which the rich liquid is filtered and the meat products freed from bones are divided into slices.
  4. In the pan, the pork slices and filtered liquid are re-combined.
  5. The jelly is salted, seasoned and cooked for another 1 hour, after which it is poured into bowls or bowls, on which the garlic passed through the press is previously laid out.

Parsley is used as decoration, which should be laid out in forms before sending them to the cold.

Tasty pork jellied meat

Kholodets is a national Russian dish, which every housewife gets in her own way.

The use of various parts of meat carcasses, as well as auxiliary ingredients, helps to achieve uniqueness.

To prepare a dish according to this recipe, you should have at hand:

  • 1 kg shanks;
  • ½ kg of pulp;
  • onion;
  • 3 bay leaves;
  • a head of garlic;
  • salt, ground pepper;
  • 2.5 liters of water.

How to cook pork jellied meat:

  1. The knuckle is soaked for 2 hours and is well cleaned, after which it is laid out in a spacious container, where pork pulp is also placed.
  2. Everything is filled with water and put on fire, where it will be at least 2 hours.
  3. When the allotted time is over, salt, pepper, bay leaf and pre-peeled onion are laid out in the future jelly.
  4. After 1 hour, the meat is removed from the broth, freed from bones and chopped, after which it is laid out in tins, which also add garlic crumbs.
  5. The broth, which is filtered through cheesecloth, poured decomposed jellied ingredients.
  6. The containers are placed in the cold for 3 hours.

Advice! If during the cooking process the meat is grabbed to the bottom of the pan, pour a little water.

Pork head

If you are lucky enough to see a fresh pork head on the counter of a butcher's shop, then do not miss the chance. Buy it. It will make a rich jelly.

Tasty recipe:jellied meat in a slow cooker - recipe

Additionally required:

  • 3 heads of garlic;
  • 2 onions;
  • 50 g of salt;
  • 3 carrots;
  • 15 peas of allspice;
  • 5 bay leaves.

Sequencing:

  1. The head is soaked for 8 hours in cold water, after which it is cut in half and washed again to wash off the bone fragments that have formed.
  2. Parts of the head are placed in a bucket, which is filled with water and placed on the fire, where it is at least 6 hours.
  3. Bulbs crosswise incised in husks are also sent to the tank.
  4. During cooking, noise and fat are removed.
  5. After 2 hours, salt is sent to the broth.
  6. Root crops are boiled separately and cut into ringlets, which are distributed over the pans, where chopped garlic cloves are also laid out.
  7. 1 hour before the expiration of the allotted time, bay leaves and pepper are laid out in the broth.
  8. At the end, the head is removed and after cooling it is disassembled into parts, which, with the exception of the brains, the fattest pieces and skins, are laid out in shapes.
  9. The contents of the vessels are poured with boiling broth through a sieve. Https: //www.youtube.com/watch? V = kzqXtflhWvg

We cook from pork legs

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Jellied pork legs - a popular variation of a cold appetizer, for the implementation of which you will need:

  • 2 kg of legs;
  • bulb;
  • carrot;
  • 3 bay leaves;
  • large head of garlic;
  • peppercorns and salt.

Preparation Method:

  1. The legs are well cleaned with a scraper and laid out in a large pot, where water flows in, exceeding the meat parts by 8 cm.
  2. Carrots and onions are sent to the meat, after which the broth is brought to a boil.
  3. The foam is carefully removed so that the jellied meat at the exit is “mirror-like”.
  4. The jelly is cooked from the legs for 8 hours, 2 hours before the completion of which pepper and bay leaves are sent to the broth.
  5. When the future jelly cools slightly, legs are removed from it, which are divided into parts without skin, distributed along with the crushed garlic into small pieces.
  6. The meat mass is poured with pre-filtered broth.

Pork Tail Jelly

To prepare a delicious jelly from pork tails, you need:

  • 500 g of tails;
  • 1 kg of pork legs;
  • bulb;
  • carrot;
  • 3 bay leaves;
  • ½ head of garlic;
  • peppercorns and salt.

Preparing a cold appetizer as follows:

  1. Tails and legs are cleaned and placed in a pot of water.
  2. After boiling and boiling for 5 minutes, the water changes to a new one.
  3. When the broth boils again, the fire decreases.
  4. After 3 hours, the whole root and bulb are laid out in the broth as a whole.
  5. After another 2 hours, the future aspic is salted and seasoned.
  6. In the final, the meat obtained by cutting the extracted tails and legs is chopped and laid out together with chopped garlic in forms that are filled with strained broth.
  7. Sudochki are sent to the refrigerator for 3-4 hours, after which the snack is served at the table. Https: //www.youtube.com/watch? V = lY2RnJkqYxU

Jellied pork is an excellent appetizer, which, despite the lengthy preparation process, will indescribably delight loved ones gathered at the same table.

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