Jelly, aspic, jelly - this dish has a million names and wild popularity all over the world. It can be ordered literally in all restaurants, and home jelly rightfully takes place in the center of the festive table. But jelly is served along with snacks and salads, although this is a very satisfying and nutritious dish. Aspic is delicious both in winter and summer, and it is more popular on hot and hot days, when you want so much to not only eat, but also to refresh yourself.
The most rich and nourishing jelly is obtained from pork legs - long-term heat treatment in broth from boiled kultyshek (that is how the sliced pork legs for jelly are called) forms a gelling substance, which allows it to harden in a cold place and turn into jelly.
For 4-5 plates of rich fill you will need:
- 1 cut hind pork leg;
- 1 carrot;
- 2-3 cloves of garlic;
- 1 onion;
- 1 tbsp. gelatin;
- 0.5 tsp. ground black pepper;
- 1.5 tsp. salts;
- 2-3 bay leaves.
If you are going to cook jelly from the front pork legs, then you do not need to add gelatin, and if from the back legs, then it is necessary, since they do not contain a gelling agent. Pork kultyshku as it should be rinsed in water, cutting and clearing all contaminated sites, and then put in a saucepan and cover with hot water or boiling water. Peel the carrots and onions and add to the water. Pour salt and bay leaves. Place the pot on the fire and stew for at least 2-2.5 hours, from time to time turning the pork leg from side to side. The liquid will periodically boil away, so it is advisable for you to have a container with boiling water in the form of a kettle on hand so that it can be poured. It is advisable to cook kultyshku on medium heat, covered with a lid capacity to create a small effect of steaming - then the meat will be juicy and tender. Remove carrots and onions after 30 minutes of boiling.
Remove the boiled pork leg from the pan using a skimmer, and strain the broth itself through a sieve, thus getting rid of small stones, etc.
Strain broth try to taste. If it is not enough salt - add. Also add black pepper and gelatin to it. Immediately mix all the liquid with a whisk, slightly beating it so that the gelatin is completely dissolved, and does not form lumps.
Peel a few cloves of garlic and press them into the pan, mixing them immediately. Pour broth ready!
While you were engaged in pouring - kultyshka already had time to cool down a bit. Cut it and remove the bones, and then separate the meat from the skin and fat. Cut the meat into portions and place in deep plates.
Follow the meat into slices boiled carrots and lay onions. Optionally, you can add greens.
Fill the plates with broth and place them in the refrigerator for 3-4 hours, or even better - all night!
Serve the cooked jelly with horseradish, mustard, adzhika or chili peppers - the bitter taste perfectly underlines the richness of the frozen broth and the tenderness of boiled meat. Good appetite!
Apart from the fact that at least 4 plates of excellent filler are obtained from one back of the pork leg, you can see for yourself its budgetaryness by calculating all the costs for the products:
- 1 cut hind pork leg - 105 rubles;
- 1 carrot - 3 rub .;
- spices - 10 rub .;
- 1 onion - 3 rubles .;
- 1 tbsp. gelatin - 10 rub.
Total: 4 large portions of brawn cost 130 rubles, and 1 serving - 33 rubles. But at the same time you will eat tasty and juicy meat, surrounded by spicy frozen soup. Well, isn't it a yummy thing?
Recipe 1. Pork knuckle jelly with beef
Ingredients
kg pork legs;
kitchen salt;
beef on the bone - a kilogram;
allspice - five peas;
onions - 300 g;
garlic - three teeth;
carrots - 300 g;
three bay leaves
Cooking method
Pour four feet of pork legs with drinking water. Boil over low heat for about five hours from time to time. Water is not to pour.
Rinse beef, chop into large pieces, add to the legs and cook for another three hours, removing the scum
Peeled onions cut into large slices. Peel the carrot and cut it into thick circles.
Put the vegetables in a saucepan, add peppercorns, salt and cook jelly for about an hour. Add bay leaves and continue cooking for another quarter of an hour.
Peeled garlic finely crumble.
Remove the meat from the broth, cool it and cut into small pieces. Put the meat in an even layer on the plate. Spread the garlic on top. Meat pour strained broth, cool and put in six hours in the refrigerator.
Recipe 2. Jelly of Pork Feet Jelly
Ingredients
pork knuckle;
carrot;
three pig feet;
garlic head;
two onions;
a pinch of black peppercorns;
three bay leaves
Cooking method
Cut down the legs and pig legs into several large parts. Clean well, wash and cold water. Leave on for three hours, changing water a couple of times.
Drain, wash each piece of meat and refill with drinking water so that its level is higher by three fingers. Put the pot on intense fire. Remove the foam and twist the fire.
Put the peeled onion whole in a saucepan, add Lavrushka, peppercorns and four garlic cloves. Peel the carrot and put it in the jelly as well.
After a half hour salt. From time to time, during the cooking process, remove the foam. Jelly cook on the quietest fire for about six hours, covered with a lid. Then turn off the heat and cool to a warm state. Remove the meat from the broth and separate it from the bones.
Strain the broth, add the crushed garlic, let it stand for about five minutes, and strain again.
Cut the meat into slices and spread in an even layer on a plate. Pour broth and refrigerate until it solidifies.
Recipe 3. Jelly of pig legs "Dream"
Ingredients
Half a pound of beef fillet;
three heads of garlic;
coarse salt;
onions - 200 g;
half a kilo of pork shoulder;
two carrots;
two pig legs;
two pig ears.
Cooking method
Clean pork ears, scapula and legs, chop into large pieces and fold into a large cauldron. Add peeled carrots and whole onions here. Pour all the ingredients with drinking water and set on low heat. Boil for five hours. Half an hour before the end of the cooking salt.
After the allotted time, remove meat and vegetables from the broth. Cool them a little. Finely chop the carrot. Onions wipe through a sieve. Meat hands disassemble into small pieces. Put everything in a deep bowl, add crushed garlic to the mince and mix well.
Lay out a mixture of vegetables and meat, pour broth, cool and send in the refrigerator overnight.
Recipe 4. Pork knuckle jelly "Back to the USSR"
Ingredients
700 g pork legs;
coarse salt;
beef shin - half a pound;
garlic - three teeth;
on five peas of bitter and fragrant pepper;
beef - kilogram;
bay leaf - two pcs .;
large onion;
carrot.
Cooking method
Wash and chop the legs into several large pieces. Put the meat drumstick, meat and legs into the pot, and pour cold water over the meat for two hours. Change the water and put on a slow fire. Cook the meat for three hours, removing the scum, as it appears on the surface. Salt and cook for another two hours. Half an hour before the end of cooking, put the peeled whole vegetables and peppercorns. Bay leaf add five minutes before the end of cooking.
Remove meat, vegetables and spices from the broth. Squeeze garlic into broth. Leave it for ten minutes, then strain. Separate the meat from the bones, and cut it into centimeter pieces.
Carrot cut into circles. Put the carrot slices on the bottom of the plates, spread the sliced meat on top and pour over all the broth. Cool and refrigerate for four hours. Serve with mustard or horseradish.
Recipe 5. Jelly of pig feet with tongue
Ingredients
three pig feet;
kitchen salt;
three pork tongues;
bulb;
garlic - two cloves;
carrot;
a pinch of pepper peas.
Cooking method
Clean the feet well, place them in a saucepan and cover with water. Send the meat to the fire and boil. Then drain the water and pour a new one, boil again. Add peeled whole vegetables and peas to the pan.
Cook over the slowest fire. Two hours later, add a little water, salt and add the garlic sliced into thin slices.
In a separate saucepan, boil the washed pork tongues for two hours. At the end of cooking salt.
Remove the legs from the broth, cool a little. Strain the broth. Throw out the onion and leave the carrot for decoration.
Drain the tongues from the tongues and clean them while they are still hot. Slice tongues into small pieces. Remove the meat from the legs and chop it finely.
In deep plates lay out an even layer of tongue pieces, on top of them spread the meat from the legs. Slice carrots and spread on meat. Pour broth and send in the refrigerator. Leave the jelly until it is completely set. Serve with garlic sauce.
