Despite the fact that the cold dish is not very modern, to put it mildly, many, or even most, prefer it to the fanciful dishes of modern restaurant cuisine. To make a homemade cold, pork is perfect for pork, which is the same as bone, since a large amount of collagen in the bones and joints after digestion ensures gelation of the mixture without the addition of gelatin. A fine piece for cooking the caviar will be a pork knuckle, and we'll tell you how to make a jellied jug from it.
Recipe for a cold pork shank
Ingredients:
- pork shank - 2 kg;
- white onions - 130 g;
- a stalk of celery - 1 piece;
- carrots - 80 g;
- laurel leaves - 2 pieces;
- pepper peas - 5-10 pcs.
Preparation
Before you prepare a cold from the shank, the meat is soaked in cold water for a period of at least 3 hours, and preferably at night. We put the soaked meat in a saucepan, fill it with fresh water so that it is covered, after the boiling of the liquid, we drain all the water, and from the formed foam and the released litter my meat and the pan itself. A new portion of cold water and a return to the fire. Now, after boiling, the meat should be left to cook over medium heat for 5 hours.
After prolonged digestion, we put carrots and both onions, celery stalk, laurel and pepper into the broth. To season the cold also follows at this stage, and therefore safely add a tablespoon of salt. It remains to cook the meat for another hour, but make sure that you do not pour water into the pan, otherwise the strong broth will lose its concentration and just do not become sold.
Cover the colander with a fine sieve with three layers of gauze and strain the broth through it. Add the garlic passed through the press and check the broth for salinity.
Cut the cooked carrots into circles and lay them on the bottom of the dishes. From above place the meat separated from the bones and fill it with broth. Next, put the dish in the refrigerator until completely hardened, and then serve with mustard or horseradish.
Delicious jelly from the shank
An unfamiliar variation for us is a holland with the addition of tomato. Tomato inundation in the 70's and 80's was as popular in the West as the classic jellyfish in our country, so the authenticity of this dish does not take.
Ingredients:
- pork shank - 2, 3 kg;
- tomato juice - 350 ml;
- lemon juice - 15 ml;
- gelatin - 7 g;
- hot sauce - to taste;
- white onions - 60 g;
- stalks of celery - 2 pcs .;
- laurel leaves - 2 pcs.
Preparation
Pre-soak the meat in cold water, put the pork on the fire and boil for 5 hours. In the middle of the preparation in the pan send the leaves of the laurel, a little onions and celery - so the broth will turn out more aromatic. After the time has passed, we decant the broth through a colander-covered colander, wash the meat and separate it from the bone. Mix a small amount of broth with gelatin until the crystals are completely dissolved, and although this way of preparing the jellied is not correct, a small amount of gelatin will help the mass to grab after adding more liquid in
We lay out the meat in the form and fill it with tomato broth. We leave it to the full hardening in the refrigerator, and then remove it, after placing the form in warm water, and serve with sour cream and fresh herbs.
You can also prepare a jelly from the shank in the multivark. To do this, select the "Varka" or "Soup" mode, and also the time - 5 hours. Ready broth will not be different from the analogue cooked on the stove.