Shanks and legs are those parts of pork carcass that make up a good and rich jelly.
And if you add a piece of meat or chicken to them, the dish will give odds to any sausage.
What are the features of cooking and how is the jelly cooked from pork legs and shanks?
How to cook aspic with shanks and legs - general principles
The preparation of the main ingredients consists in thoroughly cleaning them. It is better to scrape the skin and hooves with a knife, you can use a brush. If the product is not very clean, then it is better to grind it over the burner of the gas stove, and then clean it. Next, the legs and shanks are preferably soaked in cold water and only then put on the stove.
Jellied meat is cooked from 4 to 8 hours. But usually 5-6 is enough. To make the jelly layer transparent, be sure to remove the foam from the surface. Ready legs and shanks cool, free from stones. The pulp is cut and mixed with chopped garlic. Filter the broth and fill the meat. The jellied meat freezes at a temperature of 1 to + 6 ° C, on average about 10 hours.
How to cook aspic from pork legs with garlic
A common pork leg jelly recipe that many are familiar with. The dish is rich, stable and strong, suitable for slicing and serving on the table in pieces.
Ingredients
• 2 kg of legs;
• 2 bay leaves;
• 1 onion head;
• 1 carrot;
• salt;
• 6 cloves of garlic;
• 5 peas of pepper.
Cooking
1. We clean the pork legs, scrape it well with a knife, rinse and fill it with water so that it covers products by 5 centimeters. We put on the stove.
2. When boiling, remove the foam, remove the heat and cook for four hours.
3. Add the whole onion, peeled the whole carrot, cook for about another hour. 10 minutes before the end of cooking, add a little salt, add peppercorns and bay leaves.
4. We take out the legs, cool and pluck the edible parts from the bones. Cut into slices and mix with chopped garlic.
5. Filter the broth, bring to the desired taste with salt and pepper.
6. Put the meat with garlic in bowls, pour the broth, stir and remove in the cold.
How to cook aspic from pork shank
More meat is concentrated on the shank than on the legs. At the same time, it also has many gelling substances and is great for preparing aspic. But how is jellied pork shank cooked?
Ingredients
• 1-1.4 kg shanks;
• 2 onion heads;
• 3 cloves of garlic;
• 1-2 bay leaves;
• salt, peppercorns.
Cooking
1. Before you cook jelly from pork knuckle, it must be soaked in cold water for about an hour. Then cut the meat with the skin and put it in a pan with the bone, trying to make it more compact. Otherwise, you will have to add fluids more, which is undesirable.
2. Pour in 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 a noticeable boil ate, cook the shank for 4 hours.
4. Add salt, laurel, throw peppercorns 15 minutes before readiness. Cooling down.
5. The meaty parts are cut into pieces and mixed with crushed garlic. We decompose on capacities.
6. Filter the broth through 3 layers of gauze. If necessary, then season with spices.
7. Pour the meat with garlic, stir and you're done! It is only necessary to let the jelly freeze in the cold.
How to cook aspic from pork legs and shanks
The recipe is very dense aspic, which is great for slicing or for portioned serving. Especially if you twist meat products in a meat grinder.
Ingredients
• 3 legs;
• 1 shank;
• 1 onion;
• 2 peppercorns;
• salt;
• garlic.
Cooking
1. Carefully clean the pork legs and the skin on the shank with a knife. We put everything in a large bowl and soak for a couple of hours. We periodically change water.
2. We shift to the pan, pour two liters of water. Cook for four hours, periodically remove fat and foam from the surface.
3. Pour onion and spices into the pan, cook for another hour.
4. Cool, filter the broth and bring spices to taste.
5. Disassemble the meat pieces, cut. You can twist through a meat grinder. Combine with minced garlic.
6. Lay out in bowls, fill with broth and you're done! Let the jelly freeze in the refrigerator.
How to cook aspic from pork shank with beef
Lean and flavorful beef is in perfect harmony with fatty pork in jelly. These products complement each other, and the dish is particularly successful. How is aspic cooked with beef and pork shank?
Ingredients
• 1 kg shank;
• 0.8 kg of beef;
• 1 onion;
• 1 carrot;
• spices;
• 2-3 cloves of garlic.
Cooking
1. Put the washed knuckle in the pan, you can chop it. Pour two liters of water and set to boil. When boiling and periodically remove the foam.
2. After two hours, add the beef, well washed. If there is one piece, then it can be cut into several parts. Again, do not forget to remove the foam.
3. After another hour, put onions with carrots and cook with meat products for about an hour and a half. Put the spices 15 minutes before cooking.
4. Cool, disassemble the meat and bones. Edible parts are cut into pieces or simply divided into fibers.
5. Peel the cloves of garlic, chop and combine with the main part, stir.
6. Filter the broth through a strainer or cheesecloth, fill in the aspic. We send to freeze.
How to cook aspic from pork legs with chicken
Tender chicken dilutes the fatty parts of pork and skins, of which the legs mainly consist. The dish is tastier and lighter. But how to cook jelly from pork legs with chicken?
Ingredients
• 1 chicken;
• 4 pork legs;
• 2 onions;
• 3 cloves of garlic;
• 0.5 bunch of dill;
• salt, peppercorns.
Cooking
1. We prepare, wash and soak the pork legs in cold water for an hour. In another container, soak the washed chicken.
2. Put the legs in the pan, pour clean water so that it is three centimeters higher, cook for 4 hours. An hour before readiness, we throw the onion, peppercorns, salt.
3. We chop the chicken into pieces, also fill it with water and cook in another pan, here you can immediately add the onion head. Cook until completely soft. If the bird is domestic, then it can take up to 2 hours. Factory welded much faster.
4. Free the chicken and pork legs from the seeds, cut the products and combine with chopped garlic and dill. We lay out the forms.
5. Mix chicken and pork broths, taste, add spices if necessary.
6. Fill the plates with meat products and send them to freeze in the refrigerator for 8-10 hours.
How to cook jelly pork legs with beef and gelatin
Gelatin is added to jellied meat for better solidification. 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 head;
• 2 tablespoons of gelatin;
• 2 cloves of garlic
• bay leaf;
• pepper.
Cooking
1. Pour the cleaned and thoroughly washed legs with water and boil for at least three hours, periodically removing the foam and released fat.
2. Add the beef and cook for another 2 hours.
3. An hour before readiness, toss the carrots (peeled) and the onion head into the pan. It can be abandoned with the husk. At the same stage, we throw fragrant spices into the pan and salt a little. Bring to readiness.
4. Cool, cut the beef into slices, peel the skin and other edible parts from the legs.
5. Combine everything with chopped cloves of garlic.
6. If desired, you can add chopped pieces of boiled carrots.
7. Pour strained broth and jelly is ready! Let it freeze in the refrigerator.
Cooking jellied meat - useful tips and tricks
• To make jellied meat beautiful and transparent, foam removal alone is not enough. It is necessary to periodically remove fat from the surface, and also not to allow the broth to boil actively.
• How much meat to put and add broth? In fact, this is a matter of personal taste. Someone loves meat jellied meat and adds a little broth, just to hold the ingredients together. And there are people who like meat jelly, add vegetables to it and cook like jellied meat.
• Many do not like the accumulation of fat on the surface of aspic. To get rid of it, you can well cool the broth, remove the frozen layer of fat. And before adding meat, warm the broth a little.
• To freeze, the jelly is sent to the refrigerator. But not in the freezer. The product should not freeze on ice, otherwise its taste will suffer.
