The right recipe: is gelatin needed to cook delicious pork knuckle jelly?

Greetings, dear readers! Today I will talk about a wonderful dish that is the hallmark of Russian cuisine. This is jelly or jelly. Despite the apparent simplicity, not every housewife manages to cook it. For you, I have collected the most delicious and proven recipes on how to cook jelly from pork knuckle. And if you want to cook a fragrant roll with garlic from the shank or bake in the oven, then.

The most common and well-established recipe is cooked in a regular saucepan on the stove. During the cooking process, gelling agents are concentrated in the broth. Thanks to this, it freezes after standing for a couple of hours in a cold place. That is why the pork knuckle is taken as the basis. This part of the pork carcass has a fairly large bone and a lot of connective tissue and fat - just what you need.

For cooking we need:

• 2 fresh small pork knuckles;
• 1 medium sized onion;
• 1 medium carrot;
• 5 dried bay leaves;
• 10 black peppercorns;
• 6-8 garlic cloves;
• about 1 tbsp. salt.

Pork knuckles are best taken fresh. They need to be washed with water, and then soaked for an hour. After soaking with a sharp knife, scrape off the top layer from the skin - this will make the shank clean and get rid of foreign smell. Then we put the legs in a saucepan, fill it with water and put it on a large fire to boil.

I always drain the boiled water with a pop-up "noise", this will make the broth cleaner and more transparent. The smell that remains after cleaning completely disappears. Re-fill the shank with water - approximately 5 liters. Please note that some of the water will evaporate during the cooking process. The jellied meat should be cooked on very low heat, with the lid slightly open, for about 5-6 hours.

3 hours after the start of cooking, put the peeled onion and whole carrots into the pan. Add black pepper and bay leaf to them. Add garlic and salt half an hour before the end of cooking.

After the broth thickens, pass it through a colander lined with gauze or through a fine sieve. Then pour into prepared molds. Disassemble the meat into fibers and distribute among all molds.

After several hours in the refrigerator, the jelly will harden and it can be served at the table.

From the shank you can not only cook jelly, but also. With baked potatoes it turns out so juicy and tasty. And when guests come, I. Try it, it's incredibly delicious!

Jellied shank and chicken in a slow cooker with gelatin

It happens that you want to serve and taste jelly to the table, but there is absolutely no time to follow it. I offer an alternative option - in a slow cooker with gelatin. For cooking, you can add chicken to the shank.

So, we will need:

• 1 pork knuckle;
• 1 chicken per 1.5-2 kg;
• 1 sachet of gelatin (about 20 g);
• 1 carrot;
• 1 onion;
• 10 black peppercorns;
• 4-5 leaves of laurel;
• salt to taste;
• one sprig of parsley and dill.

Clean the handlebar from dirt. Wash the chicken, divide it into several parts with a knife or secateurs, put all the ingredients in a multicooker bowl and cover with water. The level is up to the upper allowable mark of 10. Send the onion and carrot there as well.

Some advanced multicookers have a special Jellied mode. But it is not available to everyone, so we select the "Extinguishing" button, close the lid and wait 4 hours. You can put it on overnight. The multicooker will switch to the "Heating" mode, and in the morning everything will be ready.

Soak gelatin in water for 30 minutes. Place the pot of gelatin on the stove to heat up. Set the fire to a medium level or a little less, you do not need to bring it to a boil. Boil for 10 minutes, stirring occasionally. Pour the prepared gelatin into the strained broth. For flavor, I recommend adding chopped garlic.

We separate the meat from the bones or skins, dividing it into fibers. We pour what happened into prepared containers with pre-decomposed meat. Decorate the jellied meat with herbs and set to set in the cold.

From legs and shank in a slow cooker-pressure cooker

I just cannot ignore such a wonderful kitchen invention as. Due to the pressure created inside the cooking container, the cooking time is reduced significantly.

By the way, jelly is a very satisfying dish. Its calorie content when using legs and shank is more than 300 kcal per 100 g of product. Most of its composition is fats, however, due to cooling and gelling, the jelly is not perceived as an overly fatty dish.

For the recipe you will need:

• 1 pork shank;
• 1 pork leg;
• 300 g of pork pulp;
• 5 cloves of garlic;
• 2 pcs. lavrushki;
• 12 black peppercorns;
• onion and carrot for broth;
• salt to taste.

Soak the shank and leg in water and scrape well with a knife. If you have a kitchen hatchet, cut the leg along the bone - this way it will release more gelatin into the broth. Pour the washed meat, leg and shank with water in the bowl of the pressure cooker, add the rest of the ingredients, except for the garlic. Salt immediately to speed up the cooking process. A 6 liter bowl uses approximately 4 teaspoons of salt. But once again, if you like more or less salty, be guided by your preferences.

Close the lid and turn on the "Justy" mode. Taking into account the pressure, the pork will reach the desired condition much faster, the broth will become rich and fragrant. Set the timer for 1.5 hours.

At the end of the term, remove the meat, shank and leg. Remove the bones and skin, mince the meat with your hands or a knife. Pass the garlic through a press and add to the still hot broth - this will be a wonderful touch to the rich aspic. When pouring the broth, be sure to strain through a fine sieve to remove the pieces of garlic. Pour into bowls, distribute the meat.

I described many other delicious recipes in the article "".

Watch a step-by-step video recipe for cooking shank in a pressure cooker in 1.5 hours.

From pork and chicken in a pressure cooker

The chicken takes root perfectly in the composition of the jelly, but the question arises, is gelatin needed when cooking? I do this: if I need a quick jelly on chicken meat, then I will add gelatin, otherwise nothing will freeze. If we combine chicken with fatty pork shank, then we can do without it. Of course, you can add it just to be on the safe side.

Pork knuckles come in back and front. When jelly is cooked only from the shank, take the back ones, they have more meat on them. If we have meat of the second type as a filler, we can take the front ones. The second type of meat can be from chicken and turkey.

Required Ingredients:

• 2 pork knuckles from the front legs;
• 1.5 kg of chicken meat (you can take both dark and white meat);
• one onion and carrots;
• salt;
• small bunch of fresh basil

Washed and peeled meat is placed in a pressure cooker, poured with water, vegetables and salt are added. How long does it take to cook in a pressure cooker compared to a regular pot? According to my observations, the ratio is about 1:2. That is, if the standard process takes 6-8 hours, then 3-3.5 will be enough for us.

When done, release pressure, open lid and add chopped basil. Close the lid and let the broth brew for half an hour. After that, you can fill the containers according to the standard procedure.