Recipe "Jellied pork legs":
- 2 kg of prepared pork legs
- 1 medium parsley root
- 1 large carrot
- 1 large onion
- 2 large cloves of garlic
- 1-2 bay leaves
- 3-4 pea black pepper
Number of servings
The complexity of cooking
New Year, Lunch, Dinner
Step by step recipe for cooking
The legs cut at the joints, big bones ripped up. Fold the legs in a large pot (at least 5 liters), cover with cold drinking water so that the feet were closed for 3 fingers.
On medium heat, bring to a boil, verycarefully remove the foam, reduce heat to low, so that the broth does not seething, otherwise it will become cloudy. Cover the pan with a lid and cook until the meat is easily separated from the bones, 2.5-3 hours.
Parsley root, carrots and onion, clean, place in a saucepan with the broth along with a bay leaf and black pepper peas for 1 hour until tender.
When the legs are ready, remove them to a bowl, cool and separate the meat from the bones.
Garlic clean, finely chop and add the hot broth. Salt it and bring to the boil. Remove the pan from the heat and cool slightly, 20 min.
In a deep bowl shape or layprepared meat. Then strain the broth through a towel or folded in several layers of cheesecloth directly into the mold (bowl) with meat. Leave in a cool place to solidify for 4-6 hours. Before serving, cut into portions.