Jellied meat is one of the most popular recipes in Slavic cuisine. What can this dish be prepared from: chicken, beef, pork, turkey, etc. Various parts of meat or offal are used. I suggest making delicious jellied meat from pig ears. It gels perfectly without any excipients. If you pour the prepared jellied meat into silicone molds or a molding ring, it turns out incredibly beautiful and can be served to guests. This aromatic and tasty dish will surely please many!

To prepare jellied pork ears you will need:

pig ears - 2 pcs.;

water - 3 liters;

onions - 5 pcs.;

carrots - 1 pc.;

garlic - 3 cloves;

bay leaf - 4 pcs.;

black peppercorns - 3-5 pcs.;

cloves - 2-3 buds;

salt - to taste;

parsley - 1-2 sprigs.

Prepare the necessary ingredients.

Wash the pig's ears thoroughly, cut into 2-3 parts, wash and clean again, especially in hard-to-reach places. Pour boiling water over it and place it in the pan in which you will cook the jellied meat.

Peel the onions and carrots. Cut the carrots into several large pieces and place in a saucepan along with the onions. Add bay leaf, peppercorns and clove buds.

Fill with water until the ears are completely covered. I needed 3 liters of water.

After boiling, reduce the heat so that the broth barely simmers. Remove the resulting foam with a strainer or slotted spoon. Continue cooking over low heat for 2.5 hours. Five minutes before the end of cooking, add salt to taste.
Remove the meat and carrots from the broth and let it cool. To make the broth clear, light and appetizing, you need to strain it through a fine sieve and let it sit for 5-10 minutes, then boil it again and collect the resulting layer of fat on top. If necessary, repeat this procedure.

Cut the meat with tender cartilages into small pieces and arrange into molds.

The delicious, crispy jellied pork ears are ready. Serve with mustard.

You can pour jellied meat into portioned forms - it will be very beautiful and convenient to eat. But for this you need to cut the meat into smaller pieces.

Bon appetit! Cook with love!

Jellied pork ears (crispy)

Jellied pork ears

Jellied meat made from these original offal is very useful for joints and cartilage with osteochondrosis, arthritis and other unpleasant diseases.

What to cook jellied meat with ears from

for a 3.5 liter pan

Pork ears – 1-1.3 kg;
Onion – 1 pc.;
Peppercorns (allspice), bay leaves - 4-5 pcs. everyone;
Dried basil - a pinch;
Garlic – 0.5 heads;
Salt;

For decoration you can use paprika (bell pepper), lemon, boiled egg and carrots, green peas, herbs, etc.

Here's a cube of jellied meat with pig ears!

How to cook jellied meat from pig ears

Features of preparing jellied pork ears and taste

I would like to draw the attention of those who love tender, delicate and quivering jellied meat - this is a completely different dish. Jellied meat with pig ears turns out like ham or pressed meat, and the cartilage crunches pleasantly on the teeth. It will be more appealing to those who love cartilage meats - chicken, pork and any other in any form. For us, jellied ears are just what we need!

I cooked the jellied meat with the lid open, over low heat, maintaining a moderate boil. The excess water evaporated on its own, and the broth acquired the consistency necessary for the jellied meat to solidify well!

This is the kind of flower you get from a sweet pepper ring!

Of course, the ears can be cut and poured with a thick broth already in crushed form, but, in my opinion, it is much more interesting to cut this jelly from pig ears and discover fancy curls and meat ornaments on the cut, different each time, like in a kaleidoscope!

You can generally cook this pork jellied meat until the cartilages are completely separated from the meat shell and take them out, then you will get a very tasty and more tender meat jelly. But, in my opinion, the whole point of aspic, ear jelly, is that it crunches!

What else to cook from ears

You can make pork ears not only jelly, but also:

or pressed pork ear meat– 3-3.5 hours after cooking, place the ears on a flat surface (on cling film or foil), one on top of the other, cutting off any areas that are too convex. Then cover it with what you laid it on and put it under a press (something flat and heavy - books, baking dishes with water). The layers of pressed ear meat will set quickly and can be sliced ​​like ham.

Bon appetit!

Bon appetit!

And now the scary story. For those who are too impressionable and squeamish (which is why they don’t cook pig ears and live fish) - don’t read.

When I took apart the bag of ears, one ear had a tattoo - letters (Latin) and numbers, some kind of code... their godfather, I thought)) it was a little scary and intriguing.
A couple more ears were ordinary. The next one is with a hole, like for an earring. Punk... There are no stranger wonders... I remembered Lewis Carroll.
Then another tattooed one. Well, definitely a bandit!

We carefully process the ears and shanks - singe the bristles (if necessary) and scrape them with a knife under running cold water. For compactness, the shanks can be chopped into 3-4 pieces each. We put everything in a saucepan, and put all the remaining ingredients there (we remove only the top peel from the onion and cut it crosswise not all the way, we also cut the garlic). Fill with water until the contents are completely covered. Place on the fire, bring to a boil, then reduce the flame to low and leave the horns and hooves to cook for 5-6 hours. There should be practically no boiling, otherwise the broth will turn out dark.

When the jellied meat is cooked, remove the contents from the pan and strain the broth into a separate bowl.

We are preparing the dishes into which we will pour the jellied meat. I do this in plastic refrigerator containers. We cut the carrots into rings (you can draw flowers like mine) and place them on the bottom of the trays. Scatter parsley leaves along the bottom in artistic disorder.

We remove the meat from the bones, chop it (I like the pieces to be not very small), and cut the ears into strips. Mix and place in trays on top of carrots and parsley. Fill with broth and set in the cold to harden.

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, separate 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 it in a cauldron or pan, fill it with water and place it 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 pork 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 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!

Every self-respecting housewife should be able to cook jellied meat. Moreover, it is unlikely that at least one man will be able to resist this dish. During the New Year holidays, jellied meat is a very popular and sought-after snack, which usually sells out with a bang and is eaten with great pleasure. Almost no New Year's - or indeed just festive - feast is complete without this dish. Jellied meat is not only a very tasty and appetizing dish with amazing taste, suitable for any occasion. This snack is also very beneficial for the normal functioning of our joints. The collagen contained in jellied meat has a beneficial effect on joints, protecting them from damage and destruction. However, aspic also contains a lot of cholesterol, so consuming it too often is not recommended.

Jellied meat can be made from beef, chicken, or turkey, but today we have rich and delicious pork jellied meat on our agenda. This dish is a hearty and nutritious cold appetizer and an excellent addition to various side dishes. The level of skill in preparing jellied meat is determined, first of all, by how it is made - with the addition of gelatin or without gelatin. The pinnacle of skill is, of course, jellied meat without gelatin, which will be discussed in our article. Preparing pork jellied meat without gelatin is not so difficult - you just need to choose the right meat and bones, pour them with the right amount of water and cook for a certain time. In this case, the jellied meat will harden on its own thanks to the gelling substances released from the bones during cooking. To prepare pork jellied meat, it is best to take the legs, shank, head, tails and ears. An important point in cooking that influences the hardening of jellied meat is water. Meat should only be filled with cold water. The main thing in this process is to correctly calculate the amount of water. The water does not have to completely cover the meat, otherwise you may end up with a very runny jellied meat that will not be able to set without gelatin. But very little water is also bad, since the jellied meat will turn out quite cool. This is perhaps the most difficult moment in the entire process of its preparation. But everything comes with experience. It is generally accepted that the water should be about 2 cm above the meat level. And most importantly, cook the jellied meat for at least 6-8 hours. This will allow you to get a fragrant, rich broth that will harden perfectly.

Preparing jellied meat undoubtedly requires patience. Despite the cooking time, jellied meat is convenient because the stove and refrigerator do most of the work for you. When buying meat and bones, choose only fresh parts - they will make a flavorful broth, and, therefore, a delicious jellied meat. Homemade pork is the key to the excellent taste of jellied meat, so pay attention to the origin of the meat when purchasing. To ensure that the dish has a good jelly consistency, it is best to use legs, shanks and tails.

Before cooking jellied meat, it is recommended to thoroughly clean the pork and soak it for 2-3 hours in cold water, changing the water several times. This will remove blood clots and other particles, leaving you with a clear broth and therefore a nice, clear jellied meat. To avoid the turbidity of the jellied meat, it is also recommended to drain the first water after boiling the products, regularly skim off the foam that forms during cooking, prevent the broth from boiling intensely, and strain the broth before pouring it into molds through cheesecloth folded in 2-4 layers. The constant “attributes” of delicious jellied meat are onions, carrots, garlic, peppercorns and bay leaves. Onions (with dry top scales) and carrots will give the broth an appetizing golden color, and garlic and spices will give an excellent aroma. Adding herbs, such as celery or parsley root, will also improve the flavor of the final dish.
So, to prepare jellied meat, you need to pour cold water over the meat with bones in a saucepan, bring to a boil over high heat, skim off the foam, reduce the heat and cook for about 4 hours. After this, you need to add vegetables to the broth (an hour before the end of cooking) and spices (half an hour before the end of cooking). It is recommended to salt the dish about an hour before removing the pan from the stove. The finished broth must be allowed to cool for half an hour, after which you can begin to “disassemble” the jellied meat, which involves separating the meat from the bones. The chopped meat must be mixed with finely chopped garlic, placed in molds and filled with strained broth. You can leave the layer of meat separately, or you can mix the meat with the broth. Allow the jellied meat to cool at room temperature, then place the dish in the refrigerator for final hardening. On average, jellied meat freezes for about 10 hours. Under no circumstances should you use the freezer to harden jellied meat, as it will ruin the taste of the dish.

If you want to make your jellied meat exclusive and unique, we advise you to decorate it so that all the guests gasp. To do this, lay plastic wrap on the bottom of the jellied meat mold and place vegetable figures cut out using metal molds on the bottom, for example, carrot stars, radish snowflakes and green pepper Christmas trees. After this, pour the jellied meat according to the instructions, and when it is ready, turn it over onto a plate. Jellied meat can also be decorated with herbs and boiled egg slices. Jellied meat is traditionally served cut into pieces with mustard and horseradish.

Each housewife has her own recipes for making jellied meat, which make this dish so unique. We will share recipes with you too. We suggest starting with jellied pork knuckle, which, thanks to its taste, will undoubtedly give a head start to any snacks on the New Year's table. When choosing a knuckle, make sure it is pink inside and light on the surface, without any spots. When pressing on the skin, you should feel its elasticity. You don’t have to worry about the hardening of such jellied meat - the knuckle contains a large amount of gelling substances.

Ingredients:
1.5 kg pork knuckle
2-3 onions
2 carrots
3-5 cloves of garlic
salt
peppercorns
bay leaf

Preparation:
Pour cold water over the meat and bring the water to a boil. When the water boils, drain it, rinse the meat under running water, and then fill the pan with new water. Bring the water to a boil again, then reduce the heat and simmer over low heat. Cover the pan with a lid, leaving a small hole for steam to escape. After 5-6 hours, add peeled carrots and onions to the broth. The bulbs can also be put in their husks, washing them thoroughly - this will give the broth a beautiful shade. Half an hour before cooking, add salt and spices.
When the meat is cooked, remove it from the pan and divide it into pieces. Mix the meat with chopped garlic and place in a jellied dish. Garnish with carrot slices and pour in strained broth. Allow the jellied meat to cool at room temperature, then put it in the refrigerator until completely set.

Few people know that the tradition of cooking jellied meat on pork legs goes back to the 17th century, when thrifty and thrifty peasants tried to use all parts of the animals after slaughter, so that not a single valuable product was thrown away. Pork leg jellied meat is an affordable, inexpensive and extremely tasty appetizer that can become a real decoration for a festive evening. Do not neglect adding celery and parsley root to the dish - these greens can give jellied meat a unique spicy aroma.

Ingredients:
1.5 kg pork feet
1 onion
2 carrots
1 parsley root
1 celery root
4 bay leaves
3-4 juniper berries (optional)
3-4 cloves of garlic
dill greens
salt

Preparation:
Rinse and clean the pork feet. If there is hair on them, it is necessary to singe them. Divide the legs into two parts, place in a large saucepan and cover with water. Let the water boil, skimming off any foam as it forms. Cover the pan with a lid and simmer over low heat for about 3 hours. Then add vegetables and cook for another 2 hours. Add bay leaves and juniper berries, if using. Cook for another 30-60 minutes.
Grind the finished meat and place it in molds, sprinkle with chopped dill. Salt the meat broth and stir with the garlic passed through a press. Let it brew a little, strain and pour the broth over the meat. Cool.

Pork jellied meat can be prepared from different parts of the animal, including the head. Pork's head is extremely rarely popular among consumers, and this is completely in vain, because the jellied meat made from it is simply excellent. In addition, the cost of this part of the carcass is several times lower than other pieces of meat, so jellied meat turns out to be quite economical. One pork head produces about 1.5-2 liters of jellied meat. Pork head jellied meat is also called brawn. Its main difference from jellied meat made from other types of meat is its extraordinary thickness. Seltz can complement the everyday menu, as well as become a holiday table dish. When buying a pork head, ask the butcher to immediately cut it into several parts, since doing this at home will be very problematic.

Pork head jellied meat

Ingredients:
1/2 pork head (4-5 kg)
2 carrots
2 onions
5-6 black peppercorns
3-4 bay leaves
3-4 cloves of garlic
1 tablespoon salt or to taste

Preparation:
Rinse the pork head thoroughly, remove the eyes and tongue. To prepare jellied meat, it is best to cut half a pork head into 3-4 pieces. Place the meat in a large saucepan, add water and bring to a boil over high heat. Drain the water, add water again, cover partially with a lid and cook for 4.5 hours.
Add peeled onions and carrots, and after another half hour add spices and salt. Cook for another 30 minutes. Allow the finished broth to cool slightly, then disassemble the head, removing cartilage and bones. The meat must be chopped and placed in jellied meat molds, mixed with garlic, finely chopped or passed through a press. Cut the boiled carrots into slices and place on top of the meat. Strain the broth and pour it over the meat. Place in the refrigerator until completely frozen.

Today, pork jellied meat is served as a traditional festive dish, but if you delve into history, this food was not always considered worthy of celebration in Russia. In rich houses, after a feast, the leftover meat was collected, poured into broth and infused in the cold - such second-class food was usually served to servants. French chefs gave jellied meat a new taste and sophistication after the fashion for everything French came to Russia. We invite you to prepare a very unusual jellied meat, which is a combination of delicate jelly and crispy cartilaginous ears. Pig ear jellied meat is a dish for real gourmets, which, as they say, you won’t be able to pull away by the ears. This type of jellied meat will certainly be appreciated by lovers of meat cartilage in any form.

Ingredients:
1 kg pig ears
1 onion
1 carrot
5 black peppercorns
3 bay leaves
2 cloves garlic
salt to taste
parsley

Preparation:
Rinse and clean the pig ears thoroughly, especially in hard-to-reach places. Place the ears tightly in a pan and fill it with water. Bring to a boil, remove the resulting foam with a slotted spoon, cover partially with a lid and cook for about 3 hours. Then add the peeled vegetables, and half an hour before readiness - peppercorns and bay leaves. Salt the broth at the end of cooking.
Place sliced ​​carrots beautifully on the bottom of the jellied meat molds, and place chopped pork ears mixed with chopped garlic on top. Pour in the strained broth and sprinkle with parsley. Let it harden in the refrigerator.

Finally, the last one on the list of pork jellied options is pork tail jellied meat. Many people needlessly underestimate this unsightly part of the carcass, while jellied meat with the addition of pig tails hardens very quickly, because the tendons contain a lot of gelling substances. Since there is very little meat in pork tails, they are best used with other parts of the carcass, such as legs.

Ingredients:
500 g pork tails
1 kg pork feet
1 carrot
1 onion
1 teaspoon peppercorns
2-3 cloves of garlic
salt

Preparation:
Rinse the pork tails and legs well, remove any bristles, place in a saucepan and cover with cold water. Wait 5 minutes after boiling and drain the water, replacing it with clean water. Before doing this, it is best to rinse the meat under running water.
Cook covered for 3 hours, then add the peeled onions and carrots. After a couple of hours, add peppercorns and cook for another 1 hour. Add salt to taste before finishing cooking. Remove the meat from the tails and chop together with the meat from the legs. Mix the meat with finely chopped garlic, arrange in molds and pour in the strained broth. Wait until completely set in the refrigerator and serve.

Pork jellied meat is a wonderful winter appetizer that will decorate your table and delight everyone gathered at it with its wonderful taste. Use our tips for preparing pork jellied meat and you can be sure that your family and friends will thank you more than once for this dish.