How to cook a cold pork leg

Studenum is one of the most traditional snacks at festive occasions, regardless of the occasion. This dish is nutritious and nutritious. And, despite the fact that it takes a long time to prepare it, the result, in most cases, is worth it. You can make a chill from pork legs, beef, with the addition of poultry meat - the ingredients, most often, depend on the mistress's preferences. The main requirement for the dish - the broth should be frozen, turning into a jelly-like mass. And for this to happen, you can use the following tips and recipes.

So, in the cold of pork legs, you will need, in addition to themselves, a beef tail or half of a chicken carcass, an onion, carrot, garlic (3-4 cloves), greens. The legs are washed, poured cold water, which is left for a couple of hours. After this, the surface is carefully scraped off the top with a knife and washed. Beef tail is washed, cut into small pieces. Meat ingredients are added to the pan, water is added here, which should cover food for several centimeters, the dish is brought to a boil. If chicken meat is taken, then it is better to put it a little later, in an hour or two after the start of cooking. The boiling broth is left on the fire.

In most cases, a cold pork knuckle is recommended to cook for at least 5-6 hours. The result should be meat, easily separated from the bones. Peeled onions and carrots, herbs, roots, put in a dish 2 hours before the end of cooking. Add water after boiling it is impossible, otherwise the dish will not set. It is necessary to salt the jelly one hour before it is ready. If you do this before, you can overdo it, and later, there is a chance that the meat will turn out to be fresh.

After the dish is removed from the fire, meat ingredients are removed from it, cooled, disassembled and placed into prepared molds. The broth is filtered, vegetables are removed from it. The peeled garlic is crushed, put to the meat, everything is filled with liquid from above, it is left to cool at room temperature, and then placed in the refrigerator until ready.

Some mistresses, talking about how to make a cold from pork legs, recommend adding pre-soaked gelatin to the prepared broth, which will ensure that the dish will necessarily turn into jelly. However, this is not necessary, because if the jelly is cooked correctly and cooked enough time, then it will solidify due to the substances contained in it.

It should be noted that the ways how to cook a jelly from pork legs can vary. So, some lay the onion and carrots initially in the broth, pulling out after a certain time, motivating it by the fact that such a broth will be richer and more transparent. Others add to the ready-made dish circles of boiled eggs and sprinkle it with herbs. It is necessary to say that this is a matter of taste and unambiguous recommendations are not here. To give the dish a piquancy, you can serve it with mustard or horseradish.

Ready broth is advised to filter through gauze, folded in several layers. So that the layer of meat does not rise, top it is put chopped garlic, and broth is poured in a thin trickle.

If it is necessary that all the ingredients are distributed evenly, then garlic can be added to the filtered liquid, boiled again, and while pouring on the molds with the meat spread out in them, gently mix with a fork.

Bay leaf is not recommended to be put on for a long time, as it can give the dish bitterness. It is better to lower it into the boiling broth for several minutes before the end of cooking, then pull it out. The jelly from the pork legs will have a more intense taste, if you add greenery (you can not crush it beforehand).