Be patient, because it takes a very long time to cook jelly from pork legs. It is better to put it on the fire in the morning so that at night the snack can be removed to freeze. Please note that you cannot add water during the cooking process.
Ingredients
- Pork legs - 2 kg
- Parsley root - 100 g
- Onion - 2 pieces
- Black Pepper - 6 peas
- Salt - 1,5 art.l.
- Water - 4 l
Step-by-step cooking recipe
Scrape the pork legs thoroughly with a knife and pour cold water for 3 hours.
Put the legs in a saucepan, add the parsley root, peeled onion, fresh water and cook for 5 hours over low heat.
Remove the parsley root and onion.
Add salt and black pepper to the broth and cook for another 30-40 minutes.
Remove the legs and cool slightly.
Separate the meat from the bone, chop and arrange into molds.
Strain the broth and pour the meat into the molds. Remove the jelly for 6 hours in a cool place.
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