Jellied Pork Leg – Classic Holiday Appetizer

Nourishing, beautiful and everyoneʼs favorite cold appetizer. Jellied pork legs in a pan is a traditional treat for New Yearʼs and many other holidays, which is known and loved in every family. The resulting jellied meat is not only very tasty, but also beautiful.
cook time: 6h
Freya Ashford
Jellied Pork Leg – Classic Holiday Appetizer

Nutrition Facts (per serving)

83
Calories
6g
Fat
1g
Carbs
7g
Protein

Ingredients (6 portions)

Basic:

Garlic 2 clove
Salt to taste
Water 3 l
Bay leaf 1 pc
Carrot 1 pc
Bulb onions (onion) 1 pc
Pork feet 3 pc
Allspice (peas) 5 pc
Pork neck 300 g

Recipe instructions

Step 1

Step 1
How to cook jellied pork legs in a saucepan? Very simple! To begin, prepare the necessary ingredients according to the list. You can replace the pork neck with another part of the carcass, for example, shoulder, ham. Rinse the pork thoroughly. Peel the onion and carrots. Peel the garlic cloves as well.

Step 2

Step 2
Rinse the pork legs and scrape them with a knife. Pour cold water over the legs and leave overnight. In the morning, drain the water and rinse the legs again. This will ensure the broth is clear.

Step 3

Step 3
Place pork legs in a large saucepan and add 3 liters of water. Bring the water to a boil and simmer for about 4 hours over low heat, skimming off the foam occasionally. For information on how to choose the perfect pan, read the article at the link at the end of the recipe.

Step 4

Step 4
Add the washed pork neck, peeled onion and carrots, bay leaf, and allspice to the pan with the legs. Cook everything together for another 1.5 hours. You can check the broth for readiness: pour out a small amount of broth, cool a little and dip two fingers into it and connect: if the fingers stick together, it means the broth will harden.

Step 5

Step 5
Finely chop the garlic cloves.

Step 6

Step 6
Remove the meat and legs from the finished broth and cool. Then separate into fibers and mix with finely chopped garlic.

Step 7

Step 7
Cut the boiled carrots into slices and leave for decoration.

Step 8

Step 8
Strain the broth through a sieve and add salt.

Step 9

Step 9
Place carrot slices on the bottom of the mold.

Step 10

Step 10
Distribute the meat and garlic on top.

Step 11

Step 11
Carefully pour the broth over everything. Wait for the broth to cool to room temperature, then place the jellied meat in the refrigerator overnight until completely set.

Step 12

Step 12
Before serving, turn the jellied meat onto a plate so that the carrots are on top. Cut the jellied meat into pieces and serve, garnished with herbs. Bon appetit!

Additional rubrics

Related recipes