home
➠ New Year
➠ Recipes for the New Year
➠ Classic pork shank jellied meat

Classic pork shank jellied meat

1161

Kitchen Russian

Calorie content 116.1 kcal

Portions 8 port.

Cooking time 14 h.

Proteins * 5.2 gr.

Fats * 15.1 gr.

Carbohydrates* 5.9 gr.

Content

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.

Ingredients

Cooking process

Wash the pork knuckle and leg thoroughly and clean it with a knife. Cut the pork knuckle.

Put the pork knuckle and leg in a saucepan with a thick bottom, and cover with cold water so that it completely covers the meat. Place over medium heat and bring to a boil. Use a slotted spoon to remove the resulting foam, reduce heat to low and cook under the lid for 1 hour.

Prepare the dill seeds and add to the pot.

Peel the onions. Wash the carrots and peel them with a vegetable peeler. Place in a saucepan.

Prepare bay leaves and black peppercorns. Add to a saucepan and salt well.

Cover the pot with a lid and simmer over low heat for 4 hours.

Place the meat in a bowl and cool completely. Separate the cooled meat from the bones and finely chop or fiber using two forks.

Strain the hot broth gently into a separate container.

Peel the garlic, rinse and chop with a special tool or knife.

Put chopped garlic with meat. Stir until smooth.

Prepare containers in which you will pour the jellied meat. Place the prepared meat on the bottom of the containers and distribute it evenly. Pour the strained broth over the meat so that the broth completely covers it.

Top with greens and boiled carrots, if desired, and drown a little in the broth. Cool the jellied meat completely, cover with lids and place in the refrigerator to set for 6-8 hours, but best of all overnight.