Jellied Meat And Meat Salad - 2 Dishes From 1 Pork Shank. Step-by-step Recipe With Photo

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Jellied Meat And Meat Salad - 2 Dishes From 1 Pork Shank. Step-by-step Recipe With Photo
Jellied Meat And Meat Salad - 2 Dishes From 1 Pork Shank. Step-by-step Recipe With Photo

Video: Jellied Meat And Meat Salad - 2 Dishes From 1 Pork Shank. Step-by-step Recipe With Photo

Video: Jellied Meat And Meat Salad - 2 Dishes From 1 Pork Shank. Step-by-step Recipe With Photo
Video: Pâté de Campagne Recipe – How to Make a Country-Style Pâté 2024, March
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You can make jellied meat and meat salad with onions from pork shank. The shank, especially the back, is a very tasty and affordable piece of pork that can be fed to a small company if prepared wisely. A 2 kg shank will make a bowl of meat salad and a large plate of aspic. There will still be meat broth, on which I advise you to cook cabbage soup or borscht.

Jellied meat and meat salad - 2 dishes from 1 pork knuckle
Jellied meat and meat salad - 2 dishes from 1 pork knuckle

For these dishes, take a rear knuckle weighing from 1.7 to 2 kilograms. I advise you to beg the fleshy one from the butcher.

Serve jellied meat and salad with mustard and horseradish - incredible yummy!

  • Cooking time: 3 hours
  • Servings: 5-6

Ingredients for jellied meat and pork shank salad

  • 2 kg pork knuckle;
  • 2 carrots;
  • 2 onions;
  • 3-4 cloves of garlic;
  • 1 / 2 leek stalks;
  • 1 bunch of dill and parsley;
  • 4 bay leaves;
  • 2 chili pods;
  • 1 teaspoon pepper
  • 1 tablespoon of gelatin;
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons of vegetable oil;
  • 1 egg;
  • salt.

Method for preparing jellied meat and pork shank salad

Pork leg broth seasonings: leek and 1 onion, garlic, carrots, a bunch of dill, lavrushka and pepper, chili pod.

Thoroughly wash the pork leg, if necessary, scrape the skin, then rinse it with running water.

Preparing the pork shank and seasoning for the broth
Preparing the pork shank and seasoning for the broth

Put the shank into the largest saucepan, pour 4 liters of cold water, add all the above seasonings, except for the carrots. We close the pan with a lid tightly, after boiling, remove the scale with a slotted spoon and make the heating minimal.

Cook on low heat for about 2 hours, 30 minutes before the end of cooking, put peeled carrots in a saucepan.

You can season the broth with salt 20 minutes before cooking, but I prefer to salt the meat and broth separately during cooking to better control the amount of salt.

Cook the knuckle with spices for about 2 hours, add the carrots 30 minutes before the end of cooking
Cook the knuckle with spices for about 2 hours, add the carrots 30 minutes before the end of cooking

We take the knuckle out of the broth, put it in a bowl, filter the broth.

We get the knuckle out of the broth
We get the knuckle out of the broth

Separate the meat from the bones and sort. Put pieces of boiled pork without fat in a separate bowl - this is meat for the salad. We fold the skin and fatty meat separately - for the jellied meat.

Separate meat from bones and sort: for salad and jellied meat
Separate meat from bones and sort: for salad and jellied meat

Cooking a simple pork shank meat salad. Cut the lean meat into large pieces, put in a salad bowl.

Cut meat for salad into large pieces
Cut meat for salad into large pieces

Add the onion head cut into thin half rings.

Finely chop fresh herbs and dice a fresh chili pod, add chili and herbs.

At this stage, salt and pepper to taste, pour apple cider vinegar.

Add the bow
Add the bow
Add chili and greens
Add chili and greens
Salt and pepper to taste, pour in apple cider vinegar
Salt and pepper to taste, pour in apple cider vinegar

Stir the ingredients of the meat salad, put them in the refrigerator for a few hours, preferably at night.

Mix the ingredients of the meat salad and let it brew
Mix the ingredients of the meat salad and let it brew

For pork shank jellied meat, finely chop the skin and fatty meat, put in jellied trays or in a soup plate.

Cut boiled carrots into large cubes, add to a plate of meat. At this stage, salt to taste if the meat was cooked without salt.

Dissolve a tablespoon of gelatin in 300 ml of strained broth, salt the broth.

Pour hot broth with gelatin into a plate.

Cut the skin and meat, put in jellied trays or a plate
Cut the skin and meat, put in jellied trays or a plate
Add boiled carrots and salt
Add boiled carrots and salt
Pour hot broth with gelatin into a plate
Pour hot broth with gelatin into a plate

Cut the hard-boiled chicken egg into 3-4 slices, decorate the jellied meat with an egg and sprigs of dill.

We put the plate in the refrigerator for several hours or overnight.

Decorate the jelly with an egg and dill sprigs. Putting it in the refrigerator
Decorate the jelly with an egg and dill sprigs. Putting it in the refrigerator

Bon Appetit!

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