Jellied pork legs and shank without gelatin

Thanks to the pork knuckle, the broth solidifies very well and does not require the addition of gelatin. Be sure to include jellied meat in your festive menu, guests will certainly celebrate this dish.

The use of several types of meat is quite a common practice in the preparation of jellied meat. The dish acquires a richness and a special meat texture - such an effect cannot be achieved with other methods. If you have not tried to cook jelly like this, we strongly recommend not to postpone it!

To make the jellied meat really tasty, it is desirable that it contains several types of meat. First, the beef. Secondly, the shank is not too greasy. Thirdly, pork legs - they guarantee a dense gelling. To make the jelly look attractive, we decorate it when serving with herbs.

There is nothing difficult in preparing jellied meat, except for the need to cook meat ingredients for a long time. This problem can be easily solved by using a pressure cooker. With this wonderful device, the cooking time is reduced from the usual five or six hours to a short two hours. Time savings are evident!

There are many different recipes for jellied meat, but the shank and pork legs option can be called one of the best. It is very important that such a composition will provide both the meat component and the gelling component.You don't have to add gelatin - the dish freezes perfectly. To add a refreshing touch and, at the same time, decorate the dish, we use carrots, garlic and green onions.

To make the jellied meat as transparent as possible, we recommend soaking the pork legs and shank in cold water before cooking - this way blood will come out of the meat and the broth will remain clean. If there are hairs on the skin of the pork parts, be sure to singe them over the fire, and then we clean the surface with a knife. There is no need to add gelatin to jellied meat with such a composition, it will harden perfectly and so on.

Before cooking, the pork legs and shank must be cleaned with a knife and soaked in water. So the skin will be completely clean, and the broth after cooking will be as transparent as possible. Before pouring into molds, filter it through cheesecloth to remove all spices and other fine suspension. When serving jellied meat, we recommend decorating its surface with greens - this will radically change the appearance of the snack.

An excellent dish both for a daily menu and for a festive table. You will have to tinker with the preparation, but a plate with a ready-made hearty snack can then be served at any time. Do not forget to use herbs for decoration, and mustard or horseradish are ideal as a flavoring accompaniment.

An excellent option for jellied meat for a festive table. Thick, full-bodied, strong. Pork shank and legs contain a lot of collagen - they will ensure solidification. And we use turkey as a source of meat fibers. By the way, we suggest mashed pork, separated from the bones after boiling, with a blender and mix with broth. We will fill the turkey with this mass - such a jellied meat differs from the traditional transparent options and looks very interesting.

If you want to pamper yourself with homemade jellied meat, then we suggest preparing it from pork legs, shank and chicken. These pork pieces will provide excellent solidification, high nutritional value and rich flavor. Chicken will add tenderness and juiciness. During cooking, as a standard, put onions and carrots to the meat. We lay the garlic already at the stage of assembling the jellied meat.

Jellied meat, cooked from shank, pork legs and beef, turns out to be very rich in taste. A large amount of collagen passes into the broth during cooking - the jellied meat quickly solidifies, and after cooling it is easily cut with a knife. It is advisable to take beef on the bone, but it is also permissible to use the pulp - the shank and pork legs will still provide dense gelation.

Such jellied meat is especially good in the cold season: it is hearty, nutritious and helps the body to keep warm. The longest stage in the preparation of a dish is, of course, cooking. The meat should be completely soft and free from the bones. This usually takes at least four to five hours. And the subsequent separation of meat from bones after cooking will already go much faster, especially if there are helpers.

Today I want to share a delicious recipe for pork shank and chicken jellied meat. The snack dish turns out to be hearty, rich, tasty and unusually appetizing. Prepare jellied meat for lunch or a festive celebration, and none of your loved ones will remain indifferent.

It is with great pleasure that I want to share a classic recipe for an unusually tasty and aromatic jellied meat made from pork shank. The meat appetizer turns out to be aromatic, appetizing and rich. Cold appetizer is perfect for dinner.

For lovers of meat dishes, I wholeheartedly recommend using a chic recipe and preparing an appetizing jellied meat from pork shank and pork ears. The cooking process is quite long, but the dish turns out to be unusually tasty and satisfying.

Jellied meat cooked in a Panasonic multicooker has a special taste, richness and transparent broth, besides, it keeps its shape well. You will get an excellent dish for a festive table, and for an everyday menu. It is desirable to cook jellied meat from several types of fresh meat. If the meat is frozen, then it must be soaked in cold water for several hours to make the jelly transparent.