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Pork hooves recipes. Roasted pork hoof

As you know, there are many different ways to cook pork - it can be boiled, salted, fried, stewed and even smoked. As for the legs, they are often baked and served with vegetables. Even more often, pork legs are used when cooking jellied meat. Pork leg dishes are very popular in almost all cuisines of the world, as they are very tasty, nutritious and high in calories. Now we will try to figure out how to cook pork legs using jellied meat as an example.

Pork legs - jellied meat recipe

How to make jellied pork legs?

So, if you purchased uncooked pork feet, you will have to prepare them before you cook them. To do this, scorch the pork legs using a blowtorch or on gas, carefully scrape out the skin, and remove the hooves. Then rinse the legs thoroughly in water and scald with boiling water.
After this, you need to place them in a saucepan and fill with cold water. Attention, the water should cover your feet by two to three centimeters. Next you need to bring them to a boil over medium heat. But at the same time, you should not move too far from the stove. You will need to carefully monitor the foam that appears on the surface of the broth and use a special spoon to remove it in time.
While you're in the kitchen watching the foam and cooking the pork legs, you can cut the vegetables in half. They need to be baked in a dry frying pan until a golden brown crust forms.
Once whatever's in your pot starts to simmer, you can add the roasted vegetables to the pork feet. Then reduce the heat to low so that the liquid in the pan is just barely on the surface. Now you can safely leave the pork legs to cook for four to five hours.
After this time, you need to add the rest of the meat to the broth with the pork legs, salt, pepper and bay leaf to taste, and turn up the heat. Now you should wait until the broth boils again. After this, reduce the heat again. Next, the jellied meat should be cooked for another two hours.
How can you tell if pork feet are cooked? Remember that the finished meat from pork legs should be perfectly separated from the bones and easily disintegrate into fibers. At this stage, remove the legs from the broth and thoroughly clean them of all seeds. The meat that you have left must be cut into small pieces, add pre-chopped garlic to it, put it in molds and, of course, pour in the broth.
Now cover the molds with cling film and place in a cool place so that the contents can cool. After 3-4 hours, the pork leg jellied meat is ready.

A huge number of delicacies are prepared from smoked pork. But many young housewives are wondering how to cook pork legs so that the dish turns out tasty and original.

Pork legs in beer recipe

To prepare this recipe you will need:

4 pork limbs,
0.5 liters of beer,
spices,
50 milliliters of bee honey,
50 milliliters soy sauce,
70 milliliters mustard,
400 grams of fresh cabbage,
400 grams of sauerkraut,
3 onions,
2 carrots,
50 milliliters of vegetable oil.

How to cook pork legs in beer?

Pre-washed and dried pork legs should be immersed in a pan of water and cooked over low heat for 4 hours with carrots and onions. If you are interested in how to cook pork legs so that the meat does not separate from the bones during cooking, you need to tie them with a harsh thread. Then such problems will not arise.
To prepare pork legs, carrots and onions should be cut into cubes and fried in a frying pan. Mix sauerkraut and fresh cabbage, then add to the stewed vegetable mixture. Remove the pork legs from the broth and remove the strings. To make pork legs tasty, they need to be lubricated with a special compound before baking in the oven. It is made from beer, soy sauce, mustard and honey. These ingredients must be mixed and beaten using a mixer. Then let the pork feet soak for 20 minutes.
Place the pork legs in a heat-resistant dish along with the vegetable mixture and bake for forty minutes in an oven preheated to 200 degrees. Then the pork legs can be placed on a wide plate and served with potatoes or as a separate dish.

Baked pork feet recipe

To prepare this recipe you will need:

4 pork legs,
4 cloves of garlic,
1 teaspoon pepper,
1 teaspoon salt,
20 liters of water.

How to cook baked pork legs?

Pork legs should be soaked for 30 minutes in hot water, then cleaned well. After this, soak for two to three hours in cold water, changing it from time to time.
Place the pork legs in a saucepan, add water so that it completely covers the legs and cook for 2-2.5 hours. There should always be enough water to cover all the legs.
After the pork legs are cooked, you need to take them out, rub them with crushed garlic, sprinkle with pepper and salt, place them on a baking sheet and put them in the oven. Bake pork legs at 180 degrees until golden brown.

Now you know how to cook pork legs. Be sure to please your family members and guests with this tasty and satisfying dish.

Pork feet, which can be seen on the counters, represent the very lower part of the leg with the hoof (see photo). This by-product belongs to the low category. In general, pig feet consist of skin, bones and tendons. They have virtually no fat or meat. Most often, legs are used to obtain a gelling effect, which makes it possible not to use gelatin or agar-agar to set the broth. To do this, the offal is boiled for a long time.

How to choose?

There are several rules that will allow you to choose a high-quality offal:

Useful properties

The benefit of pork legs lies in their chemical composition. This by-product contains a large amount of vitamins, for example, group B, E, PP and choline. Rich and mineral composition, for example, it contains calcium, potassium, phosphorus, etc. Pig feet are especially important for people who have undergone chemotherapy. The offal helps improve hair growth. Legs also have a positive effect on connective tissue.

Use in cooking

Basically, pork legs are used to prepare jellied meat, as they help to achieve exactly the icy consistency that is needed. In addition, you can prepare many original main dishes from them. Pork hooves can be baked, stewed, stuffed, salted, etc. The taste of pork legs goes well with mushrooms, vegetables, herbs, etc.

Cooking secrets

So that you can create a culinary masterpiece even from such an offal, use the following recommendations:

Harm of pig feet and contraindications

Pork feet can be harmful if you have an individual intolerance to the product. In addition, if you use an offal from an animal that was fed hormones and other harmful substances, this can cause the development of various diseases, for example, hormonal imbalances.

Pork leg jellied meat is a rather specific dish, but if you choose the right recipe, you will end up with a delicious snack.

This is a standard cooking option without any additions.

Required Products:

Carrots and onions, one each.
Salt and other seasonings to taste.
Four pork feet.
A few bay leaves.
Two cloves of garlic.

Cooking process:

First you need to pour hot water over the legs well, then put them in a large saucepan, add cold water and bring to a boil.
Prepare vegetables: cut into halves and lightly fry in a dry frying pan on both sides. Then place them in a saucepan with the legs and cook all together for about five hours over low heat.
Add the bay leaf and other spices to the pan with all the ingredients. After everything boils, boil for about two more hours and remove all the ingredients. Do not pour out the broth.
Place vegetables in special forms, pour in broth and put in the refrigerator. When the contents thicken, remove the excess fat that has formed on top.

How to cook with chicken

You can cook jellied pork legs with another type of meat, for example chicken.

Required Products:

Several legs.
Onion and carrot.
Salt and seasonings to taste.
A few bay leaves.
Chicken whole and in parts.

Cooking process:

It is best to cut the chicken into small pieces.
Prepare a large pan, place pork legs, chicken in it and fill with water. Wait until everything boils, reduce the heat slightly, and cook the dish for about 5 hours.
When approximately 3 hours of cooking have passed, add chopped carrots and onions, as well as salt and spices to the meat. After another 60 minutes, you can remove the bay leaf.
After the full cooking time has ended, the resulting broth must be cooled, and this is done separately from the meat: it must be removed from the pan.
Place the meat pulp into the prepared jellied bowl and pour in the cooled broth. Place the resulting mixture in the refrigerator, preferably overnight.

Recipe for pork legs and knuckles

This method allows you to prepare a very dense jellied meat for slicing.

Required Products:

Several pig's feet.
Bulb.
One knuckle.
Garlic, salt, pepper and seasonings.

Cooking process:

Place the legs and shanks in water for several hours and let them settle.
After the allotted time, change the water and let the meat cook for four hours.
After two hours of cooking, you can add chopped onions and spices.
After the cooking time is over, remove the meat, cut it into small pieces and mix with garlic. Broth - cool.
First place a certain amount of meat in the prepared dish, then pour in the broth and leave to cool until completely solidified.

Cooking in a slow cooker

You can prepare jellied meat in a slow cooker, and it’s very easy to do.

Required ingredients:

A piece of chicken.
Several pig's feet.
Two cloves of garlic.
Carrots and onions, one piece each.
Salt, bay leaf and other spices.

Cooking process:

Clean the legs well, fill them with water and let them sit for about 60 minutes.
After that, place them in the multicooker bowl, put the chopped chicken and vegetables in there and fill a third with water. Turn on the “Extinguishing” mode for 6 hours.
When the operating mode is almost over, open the lid, add finely chopped garlic, salt, bay leaf and other seasonings to the broth.
Then take out the meat and let it cool. Then remove all excess, chop clean meat into small pieces. Place in beautiful containers and fill with broth. Keep the dish in the refrigerator for at least six hours so that it hardens well.

Pork feet and beef

This option is for those who like heartier dishes.

Required Products:

About a kilogram of beef.
A few carrots and two onions.
4-5 pork legs.
Salt and spices to your taste.

Cooking process:

Soak the legs in cold water for about an hour. Then bring them together with the beef to a boil and cook for at least five hours.
About two hours before the end of cooking, add all the spices, garlic and bay leaf to the pan.
When everything is ready, cool the broth and disassemble the meat into small pieces.
Prepare a deep dish, lay out the main component and fill the remaining meat with broth. Then put the molds in the refrigerator until the morning.

With added language

The interesting recipe “Jellied Tongue” will definitely appeal to jellied meat lovers.

Necessary products for cooking:

One onion and one carrot each.
Three pig legs and the same amount of tongue.
A couple of cloves of garlic.
Pepper, salt and spices.

Cooking process:

The legs need to be thoroughly cleaned and all excess and dirty removed, then brought to a boil in a large saucepan.
After everything has boiled, add onions and carrots - all whole.
Leave the broth to cook on low heat for at least five hours. About two hours after boiling, you can salt everything, add spices and chopped garlic into small pieces.
While the legs are being prepared, you need to boil the tongue in a separate bowl for about two hours.
After everything is ready, cool the pork leg broth. The tongue must be cleaned while it is still hot, otherwise it will be difficult to do.
Cut all the boiled meat into small pieces, place in the selected container, add broth and refrigerate for at least three hours.
Additionally, the jelly can be decorated with slices of boiled eggs, olives, and sprigs of fresh herbs. This must be done before pouring.

A few secrets of delicious jellied meat

Like any other dish, jellied meat has its own characteristics and preparation nuances. If you know these secrets, you can easily prepare a delicious snack.

Here are the most basic points you need to know when preparing jellied meat:

If you want to cook jellied meat without gelatin, then you will definitely need legs or heads. Both pork and beef will do. Please note that the color of the pork dish is more cloudy than that of the beef dish.
You can use absolutely any meat for cooking. The most delicious option is considered to be when several types of product are used.
Onions and carrots are always used as vegetables; you can add more, such as celery or herbs. You need to add vegetables to the meat either at the very beginning or about 2 hours before the end of cooking - these two methods are considered optimal and in their own way slightly change the taste of the finished dish. Bay leaves and peppercorns are used as spices.
Remember that The more you boil the broth, the tastier the result will be. It is usually recommended to do this for at least six hours. Before pouring the finished broth into plates, it must be allowed to cool.
It is customary to serve jellied meat with horseradish or very hot mustard to add piquancy.
The most tender is jellied meat, which is prepared from pork legs and chicken.
It is best to grind boiled meat by hand. Then you can accurately exclude the ingress of any unwanted parts, such as small bones or cartilage.

How to cook delicious jellied meat from pork legs and chicken - recipe with photos step by step

My mother always makes this recipe. The jellied meat turns out very tender and tasty due to chicken meat. To harden jellied meat without gelatin, take pork legs; they will add viscosity and stickiness to the broth.

Ingredients:

Pork feet – 1 kg
Chicken carcass – 1 piece
Carrots - 1 pc.
Onion - 1 pc.
Garlic - 1 head
Peppercorns - 10 peas
Bay leaf - 3-4 leaves

First, you need to soak the meat overnight to remove the blood from the meat. You can't skip this step if you don't want a cloudy broth. After soaking, rinse the meat well with running water. Scrape the pork legs with a knife if necessary.

Cut the chicken into three parts and place it together with the pork legs in a saucepan. Pour water no higher than 3-4 cm from the meat and place on the stove.

To make the broth transparent, when it first boils, you need to drain the water, rinse the meat and add new water.

Important! It is better to collect the foam before the broth boils.

As soon as the water in the pan begins to boil, reduce the heat on the stove, not allowing the broth to gurgle and boil away. Cook the meat with the lid slightly open to avoid excessive evaporation of water. Don’t forget to remove excess fat along with the foam - this will also affect the quality of the broth when it hardens.

After 3 hours of cooking the meat, add vegetables - onions and carrots.

The jellied meat will be cooked for 5-6 hours at a low heating temperature of the stove. Half an hour before readiness, add garlic cloves, bay leaves and peppercorns.

To check if the broth is ready to set, scoop the broth into a spoon and put it in the refrigerator for 10-15 minutes. If during this time the broth in the spoon becomes jelly-like, then the broth has been cooked.

Remove meat and vegetables from pan and set aside to cool.

While the meat is cooling, strain the broth through a sieve. Instead of a sieve, you can use gauze folded into several parts. Add chopped garlic to the strained broth to taste, about 3-4 cloves.

Once the meat has cooled, remove it from the bones and cut into small pieces. It’s even better to disassemble it into fibers with your hands, this way you will avoid small seeds getting into the jellied meat.

Take the molds in which the jellied meat will harden, lay out the meat and fill it with broth.

Remember! For the jellied meat to freeze perfectly, there should be two parts meat and one part broth.

Cover the molds with lids or cling film and place in a cool place to harden.

When the jellied meat has hardened so that it is easy to remove from the mold, lower the mold with the jellied meat into a container with warm water, 3 minutes will be enough, then use a silicone spatula to carefully go around the edges and turn the mold over onto a plate.

Delicious jellied meat is ready. Serve jellied meat with horseradish or mustard. Bon appetit!

Jellied pork legs, knuckles and beef - recipe with step-by-step description

The coming year is the year of man's friend, the Dog. This means that there must be meat dishes on the holiday table. The jellied meat would be most welcome on the table. And I’ll tell you how to cook it correctly and tasty below. The main thing here is not to rush; jellied meat does not tolerate haste.

Ingredients:

Pork feet - 2 pcs.
Pork shank - 1 piece
Beef – 1 kg
Carrots - 2 pcs.
Onion - 1 pc.
Garlic - 1 head
Peppercorns - 10 peas
Allspice black pepper - to taste
Salt - to taste

It is better to use fresh meat for jellied meat, not frozen; for this, it is best to buy meat at the market. Before cooking, the meat must be soaked for 3-4 hours, or even better overnight. Since jellied meat takes a long time, start preparing it in the morning.

Pork feet need to be cleaned and washed. Use a knife to cut the legs in half at the joint. Cut the drumstick and brisket into several pieces. The size of the pieces does not matter, the main thing is that the meat fits in a cauldron or deep pan.

Rinse the meat again and place in a cauldron or pan, fill with water and place on the stove. Foam will form during the first 10 minutes of cooking; it must be removed. After boiling, drain the first broth, pour cold water 5-7 cm above the meat level and place the pan on the stove. As soon as the water boils, reduce the heating temperature to a minimum, close the lid and leave to cook. You can stir if desired.

Do not under any circumstances add water to the pan with meat while cooking.

After 5 hours, add to the cauldron or saucepan with the meat, the onion with its skin on for a golden-colored broth, carrots, and black peppercorns. Salt the broth, I advise you to add a little salt, when everything is ready it will turn out just right. Cover with a lid and leave to cook for another 1.5 hours.

When the meat is cooked, it should easily separate from the bone, remove it from the broth into a plate and set aside to cool. The broth must be strained using a sieve or gauze folded into several pieces; you can also use a clean cloth. Then add finely chopped garlic to the broth.

Separate the meat from the bones and separate it into fibers with your hands, so small pieces of bones will not get into the jellied meat. Place in a mold where the jellied meat will harden. Pour the strained and cooled broth into the mold. Cover the pan with a lid or stretch film and place in the refrigerator to set for 6 hours. The form for jellied meat will suit any one that is convenient for you, or there may be several of them.

This jellied meat can be decorated with chopped garlic, halves of a boiled egg, green peas, boiled carrots and fresh parsley leaves. What a dish for a holiday. Eat with pleasure!

Cooking jellied pork legs and chicken in a slow cooker

Cooking in a slow cooker is a pleasure; I tell you, it makes life a lot easier. There are no difficulties at all, the main thing is to choose the right mode and, if the settings of your model provide for it, set the cooking time. Personally, I increasingly began to turn to this miracle technology for help. So, we will prepare jellied meat from pork legs and chicken. There is no significant difference in cooking on the stove or in a slow cooker, but since we decided to make our work easier, let's get started.

List of required products:

Pork legs - 2 pcs.
Pork (pulp or entrecote can be used) - 500 g
Chicken legs – 1 kg
Carrots - 1 pc.
Onion - 2 pcs.
Garlic 4-5 cloves
Seasonings - salt, pepper, bay leaf - to taste

Meat should always be soaked in cold water before cooking jellied meat, the longer the better. You can soak it overnight and start cooking in the morning. I won’t write about the fact that pig feet need to be thoroughly cleaned and scraped, you already know that.

The meat has been soaked, washed, and now we put everything in a pan in a slow cooker. Immediately add vegetables - onions, carrots, black peppercorns and salt. I add salt by eye; if the broth ends up under-salted, it’s okay, we’ll add some salt at the end. Pour water into the multicooker saucepan to the maximum allowed mark, for me it is 3.5 liters.

And now the most interesting thing, close the lid, set the “Extinguishing” mode, set the time to 5-6 hours and wait for the magic signal that it is ready. You can also set the meat and vegetables to cook on aspic overnight, and in the morning the multicooker will wait in the warm mode. Very convenient!

So, we take the meat and vegetables out of the broth, the broth needs to be strained and, if necessary, salted. Grind the meat into small pieces and immediately add chopped garlic. Place in a mold and I recommend sprinkling fresh, finely chopped herbs on top of the meat and garlic. Pour in the broth, close and put in the refrigerator for 5-6 hours.

This jellied meat can be served with sauce: grate horseradish and garlic on a fine grater, mix with finely chopped herbs and pour in sour cream. Minimum expenditure of effort, plenty of free time for other things. Ideal if you are having a celebration and need to prepare a few more dishes. Delicious and simple!

How to cook jellied pork legs in a pressure cooker

Very simple recipe video

Recipe for jellied pork legs and turkey

Turkey is a dietary meat. If you are watching your weight, this recipe is for you. The principle of preparing jellied pork legs and turkey does not differ from classic recipes. Now I’ll tell you how to cook this dish deliciously.

Ingredients:

Pork legs - 2 pcs.
Turkey drumstick - 1.5 kg
Carrots - 2 pcs.
Onion - 1 pc.
Garlic - 4 cloves
Black peppercorns - 8 peas
Salt - to taste

Peel the pork legs and soak for 4 hours in cold water. Wash the turkey drumstick and place it in a saucepan along with the soaked pork legs; cover the meat with water. Place the pan on the fire and wait for the first boil. I advise you to drain the first broth so that the excess fat is removed and the broth turns out transparent when it hardens. Rinse the meat and the pan, pour cold water and return to the heat.

Do not forget to remove the resulting foam; if you do not do this, it will settle in flakes in the pan, which will then affect the quality of the broth.

As soon as the water boils, reduce the heat on the stove. For a high-quality rich broth, boiling is not necessary; the water should “move,” as it were. Cook the meat for 5 hours and add vegetables: onions, carrots. After half an hour of adding vegetables to the broth, add salt and black peppercorns, cook for another half hour.

Remove the meat and vegetables from the broth and let cool. The broth must be strained and garlic passed through a press must be added to it. Divide the meat into fibers and place in a mold or container where the jellied meat will harden, pour broth with garlic on top.

A traditional dish is jellied meat, which can be made from different types of meat. With the addition of turkey, the jellied meat will be tender and dietary. I'm sure even children will appreciate this recipe.

How to properly prepare jellied pork legs and ears

Jellied meat made from these by-products is very beneficial for joints. It tastes like compressed meat. It’s easy to prepare and this jellied meat freezes like a charm.

Ingredients:

Pork legs - 2 pcs.
Pig ears – 1 kg
Onion - 1 pc.
Garlic - 4-5 cloves
Seasonings - black peppercorns, dried basil, bay leaf, salt - to taste

Don’t forget the main rule - meat for jellied meat should always be soaked for a high-quality broth. Clean the ears, especially in hard-to-reach places and legs. Now place the pork legs on the bottom of the pan, and the ears on top, they are embossed, so try to place them as compactly as possible and fill them with water. There should not be too much water, 4-5 cm above the contents of the pan. And put it on the stove.

After the first boil, drain the broth, rinse the legs and ears. Fill with cold water again and place on the stove. When boiling, reduce the heat to low; boiling is the enemy of jellied meat; the broth will evaporate, which is not what we need. Remove the foam immediately when it appears; you can’t drag it out, everything will go to the bottom and you’ll end up with a cloudy broth.

This jellied meat needs to be cooked for 4-5 hours. An hour before cooking, add onion and seasonings. It is better to add salt at the end of cooking.

Separate the legs from the bones and cut the meat into pieces; the ears can be put into molds whole or chopped if desired. Mix the strained broth through a sieve or cheesecloth with garlic, you don’t have to crush it too much, cut it into thin slices and pour the ears with meat.

Cover the mold and place it on the middle shelf in the refrigerator to harden.

This is the kind of delicacy we have. Garnish the frozen jellied meat with parsley leaves. Pig ear jellied meat will appeal to cartilage lovers; it will crunch pleasantly on your teeth; connoisseurs will understand. When cut, the jellied meat will have an interesting meat pattern. Cook and eat with pleasure.

Pork jellied meat for the holiday table

Rarely does a feast take place without jellied meat, especially in winter. This dish is loved and appreciated and there is a reason for it. There is nothing difficult to prepare; you just need to stock up on time and patience. Meat appetizer - jellied meat can be decorated to suit every taste and please even the most picky guest.

Place radishes cut into thin slices on top of the jellied meat, and place bell pepper cut into cubes along the contour. Very spicy!

Use a cake pan, decorate the jellied meat with green peas and boiled carrots.

Simple and concise. In the middle there are boiled carrots in the shape of a flower and parsley leaves around the edges.

If you really want to surprise everyone, arrange roses out of boiled carrots and garnish with parsley leaves. Making roses is not at all difficult, but you need to place them on the bottom of the mold upside down, fill them with broth, let them harden, and then just put the meat on top and pour in the remaining broth.

Make portioned jellied meat. To do this, place the meat in muffin tins and garnish with boiled carrots and canned corn.

In the end I want to give you some advice. Never cook jellied meat from frozen meat, the broth will be very cloudy and you are unlikely to want to serve this jellied meat to your guests. The New Year is ahead, we are all looking forward to this holiday and a big weekend. Prepare delicious food and make your loved ones happy. With coming!

Pork leg dishes are a real delicacy! Firstly, because it is incredibly tasty. Secondly, they are not so easy to buy, because there are not enough legs for everyone: for 100-200 kg of the total weight of the pig, only 1.5-2 kg are legs. And if you don’t take into account the bones, then there’s nothing edible left there. Thirdly, not all housewives have enough knowledge and patience to prepare them.

In this article I will not give recipes for dishes made from pork feet - you will find them on the Internet or in grandmother’s notebooks. For example, the same jellied meat (jelly), Armenian mozhozh or German iceban - each country has its own cooking characteristics and taste preferences. But I’ll show you how to prepare pork legs for further heat treatment.

Of course, you can simply chop them into small pieces with a hatchet, but I don’t recommend it. Firstly, bone fragments crunching on the teeth and digging into the tongue and palate do not add pleasure. Secondly, if you are going to, say, cook homemade jellied meat from the legs, then the maximum gelling substances are located precisely in the connective cartilages. It is unlikely that you will be able to cut all the cartilage exactly in half with one blow of an ax. So let’s arm ourselves with a sharp knife and get started.

The first thing you need to do is wash them thoroughly and scrape off any stubble if any remains. Then cut the leg in half lengthwise. Very important: We cut only where it is cut! If the knife rests on the bone, you need to take it a little to the left or right to get to the cartilage.

In the part of the leg where it connects to the shank, cutting will most likely not be possible due to the very large knee (or elbow) joint consisting of many bones. Whether it will be present or not depends on who butchered the carcass and how. In this case, you just need to use your hands to break the leg into two parts: one will remain with the joint, the other without. All you have to do is cut the skin and connective tissue with a knife.

Now we divide the resulting half into 2 more parts at the level of the so-called “finger”. We make a cut diagonally to the point where the knife rests on the bone, and again break it with our hands.

As a result, from one leg we get 4 pieces like this.