Jellied pork shank
Pork jelly - a traditional dish of rural cuisine, which today, as they say, is in trend. In our family, pork shank jelly was cooked for Easter, it was a tradition that no one had ever violated. A large deep plate with jellied meat occupied, if not honorable, then one of the most important places among cold appetizers. And grandfather did home-made horseradish with sour cream to the table, and dug the root the day before directly from the garden. It was very tasty, they called the dish - "cold." From one large pork leg or two small, you can cook 2-3 deep soup plates of jelly.
- Time for preparing: 3 hours
- Preparation time: 7 o'clock
- Servings Per Container: 10
Pork Jellied Ingredients
- 1 pork shank weighing about 1 kg (or two small ones);
- 1 head of garlic;
- 250 g stem celery;
- 200 g leek;
- 3-4 bay leaves;
- a bunch of fresh dill and parsley;
- 2-3 carrots;
- 25 g of gelatin;
- salt, black pepper.
Method for preparing jelly from pork shank
If necessary, singe the pork leg over the gas. This is necessary when there are bristles on the skin. If the skin is smooth, without bristles, just wash it well and scrape it off slightly with a sharp knife.
We collect herbs and seasonings for the broth. During the cooking process, they will completely boil, but they will give the broth their taste and aroma. So, we cut celery stalks in bars, we also leave greens. Parsing leeks into leaves, mine, as sand and earth often gather in the holes. We clean the cloves of garlic from the husk, crush with a knife to release the essential oil.
A bunch of fresh dill and parsley can be tied up with a string, but this is not necessary, the broth for jelly will still have to be filtered.
Take a deep pan with a tight-fitting lid. Put the pork leg in it, add all the chopped vegetables, laurel leaves, pour the cold water so that it covers the shank completely.
Pour salt, 2 teaspoons are enough. You don’t need to pour a lot of salt, you can add salt to the jelly to taste before pouring it on plates.
Cook the pork jelly 2 hours after boiling. About 20 minutes before the end of cooking, put the whole peeled carrots in a pan. Cool the prepared pork in the broth, get the meat and carrots, filter the broth.
Remove the meat from the bones along with the skin and fat. I choose a low-fat leg for this dish, the layer of fat in it is no more than half a centimeter, so you don’t have to throw anything away after cooking.
So, cut meat, skin and a little fat into cubes.
We cut the boiled carrots into cubes, finely chop a small bunch of dill, add to the meat. Mix the meat with vegetables so that all the ingredients are evenly distributed. We divide the meat base into equal parts, depending on the size of the plates, spread a sprig of parsley, celery and dill on top.
We dilute gelatin in a hot broth at the rate of approximately 250 ml of broth per plate. The method of gelatin dilution is indicated on the package and may differ from my recommendations. We heat the broth with gelatin to 80 degrees Celsius, pour into plates through a sieve.
Once the jelly from the pork knuckle has cooled to room temperature, remove it in the refrigerator for 7-9 hours.
Serve with horseradish, mustard and fresh brown bread. Enjoy your meal!