How to cook jelly from pork legs

We have a tradition on New Year's Eve - cooking aspic. And from the frost under the sweaty pile which is the first world snack? This is already then a hot borsch with donuts, and the first "warming chord" is braised pork leg jelly with horseradish! Cold, and will warm so, that already in heat will throw! Prepare jelly from the pork legs as it should - this must be learned. One time - and for life.

Respect Russian traditions!


Without the traditional jelly on the New Year's table, neither the old year should be spent as it should be, nor the new one should meet as it will. The picture requires the addition of a basin of Olivier, herring under a fur coat and a merry orange hill of mandarins. Iorkochki would still be to the brawn, but if not, then the hell ... will go to him. More and how it goes!

And all these new-minded "noses of duck-bills stuffed with nightingale eggs" are a pampering, posturing, and bourgeois delights that are unnecessary on this traditional home holiday. Cook them on some valentine's day.

Jelly, jellied or jelly?

With the flood will be determined immediately and forever. This is what additional ingredients are - gelatin, agar-agar and other food thickeners. Water with something there. And a dish in which additional gelling agents are used cannot bear the proud name “jelly”. The hero from the “Irony of Fate” did not just say the same: “How disgusting!” ...

With the terms "jelly" and "jelly" everything is more complicated. For example, the Ozhegov Dictionary of Explanation in this regard does not look very sensible and places an equal sign between them. And the one and the other, in his opinion, is "meat thickening thickened by cooling."

And we will find fault with the word "meat". So, if meat is beef, then gelatinous dish from it is jelly. In competent performance, it should be viewed to the very bottom (if it is not suddenly covered with meat). And if pork legs with hooves go into the business - this is, anyway, brawn. Even if the claws are refined by adding beef. He is excusable to be slightly unclear.

About the benefits of jelly from pork legs


No, we will not talk about vitamins and amino acids. Aspic - a simple dish, and the benefits of it too. This is a doctor for our joints. If you have problems with the musculoskeletal system, joint pain, this common folk delicacy should be your favorite dish. And this is the rare case when even doctors give patients recommendations from traditional medicine.

And if nothing hurts you, even in this case the brawn will not disappear in your body for nothing. He will thank you with a healthy look of hair, skin and nails.

And what a cure for a hangover! Some go further and warm the morning jelly to the state of hot soup. A sort of noble shake-up of the body to bring it into working condition. Men in Russia know their recipes.

pork legs


  1. Soak the whole pork legs in cold water for an hour or two.
  2. Use a sharp knife to scrape the outer skin off. We do it with the soul and all the care you are capable of. Especially hoof. Then it will be more pleasant.
  3. We wash pork legs very well under running water. Cut into large pieces, i.e. 2-3 pieces each.pork leg jelly
  4. We need a large pot of 7 liters, or even 10. We fold the legs in there and fill with water. The water level should be 7-8 cm above the contents.
  5. We put on fire. And here be on the alert. The moment of boiling is very important, and it comes unexpectedly. It is necessary to have time to collect all the foam that has risen. Miss - do not catch!
  6. Many practice water changes at this stage. The broth will be cleaner, and the smell is nobler, but some of the taste will be lost.
  7. After that, the fire must be reduced to a minimum. After 2 or 3 hours (and you can later) add onions and carrots whole. We continue to cook. The total cooking time is 6-7 hours.pork leg jelly
  8. Photo 5
  9. Occasionally look into the pan and remove the remaining foam as necessary. Onion and carrot on the stage of readiness will fall apart - they also need to be removed and discarded. Salt the broth is closer to the end.
  10. Willing jelly can be checked. Dip your fingers into the broth and try them together for stickiness. If the pads stick together noticeably, the broth is ready. Meat should be boiled down so that it will break up into small fibers. But that is not all.
  11. At this stage, add the peas to the broth of pepper and bay leaf. Cook for another half hour over low heat.
  12. Add very, very finely chopped or squeezed garlic through a press and remove from heat. Let it cool to a warm state.
  13. We take out all the contents from the pan with a slotted spoon.pork leg jelly
  14. Bones, skin, cartilage - all this is carefully selected and with a clear conscience we give the cat or dog. However, many twist the skins and cartilage and add them to the dish.
  15. Meat laid out on plates.
  16. The remaining broth must be very well filtered. We do not need peas, a precipitate, or other floating bits. If the broth is obtained and not clean, like a tear of a baby, then at least without unnecessary impurities.pork leg jelly
  17. Spill the broth on the plates. If you have any decorating ideas - do it now. But the classic recipe for braised jelly of pork knuckles does not include either eggs, greens, or green peas in its composition. Truly correct brawn does not need a decor!aspic in forms
  18. We put no less than at night in the cold, but not in the cold!
  19. Before serving, frozen fat from the top must be carefully removed with a knife or spoon.

How to cook the perfect jelly of pig legs: the secrets

  1. The right meat. Mandatory ingredient - pork legs, and certainly with hooves. Without them, there is no real brawl. The rest of the meat is not mandatory and may be present in an amount of not more than 1.5 kg per 700 g of legs. Otherwise, it may be tastier, but not frozen.
  2. Pre-soaking required! This is necessary to soften the skin and remove blood.
  3. Do not salt before 4-5 hours of cooking. The water will boil off and you can miss with salt. But ideally hot broth should seem a little salty.
  4. Flooding jelly in portioned forms, try not to stir it up.
  5. The best place to set is the middle shelf of the fridge. Carrying out to the loggia in the winter is dangerous: it can freeze and "stop". This process is irreversible. Yes, and the neighbors do not tease.
  6. Remove fat from the surface just before serving. Otherwise, jelly will be weathered.

That's all. Long, tedious, but not at all difficult. Serve jelly need with horseradish, mustard, and if on a holiday, then with caviar. Properly cooked jelly freezes always. He should startle at startle when touched with a fork, please the eye with an amber tint and gently melt in the mouth. And do not forget to hide the plate in the morning!

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