The history of the jelly began in the XVI century. Hundreds of years have passed and an appetizing snack has only become more popular. There are a lot of interesting recipes, but today I would like to talk separately about pork leg jelly and knuckle. There will always be a place for him on the festive table.
Ingredients
- Pork legs - 1,5 kg
- Pork knuckle - 1,5 kg
- Onion - 2 pieces
- Black Pepper - 6 peas
- Bay leaf - 3 pieces
- Salt - 1,5 tbsp.l.
- Water - 5 l
Step-by-step cooking recipe
Prepare pork legs and pour cold water for 3 hours.
Make some deep incisions on the pork knuckle.
Place the legs and knuckle in the pan. Fill with water and boil for 4 hours.
Add spices, peeled onion, salt and cook for another 1 hour.
Take out the knuckle and legs on a plate, cool slightly.
Separate the meat from the bones, finely chop and place in prepared containers.
Strain the broth through a double layer of gauze and pour into molds with meat.
Cool the jelly to room temperature and put it in the refrigerator for 6 hours.
