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➠ Pork leg jelly and shank in a pressure cooker

Pork leg jelly and shank in a pressure cooker

2015

Kitchen Russian

Calorie content 129 kcal

Portions 6 port.

Cooking time 120 minutes

Proteins * 5.8 gr.

Fats * 16.8 g

Carbohydrates* 6.6 gr.

Pork leg jelly and shank in a pressure cooker

Content

There is nothing difficult in preparing jellied meat, except for the need to cook meat ingredients for a long time. This problem can be easily solved by using a pressure cooker. With this wonderful device, the cooking time is reduced from the usual five or six hours to a short two hours. Time savings are evident!

Ingredients

Pork legs 2 pcs. Pork knuckle 1 PC. Onion 1 PC. Carrot 1 PC. Bay leaf 2 pcs. Salt taste Black peppercorns 4 things. Garlic 4 tooth.

Cooking process

Thoroughly wash the pork legs and shank, and, if necessary, singe over the fire. Then we clean the skin with a knife so that it becomes completely light and clean. Chop the food into pieces and place it in the bowl of the pressure cooker. Immediately lay the peeled carrots and onions.

Add salt to taste, as well as bay leaves and black peppercorns.

Place the bowl in the pressure cooker.

Close the lid and select the "Extinguishing" mode for two hours.

After the specified time has elapsed, we take out the bowl and let the contents cool to a warm temperature. Remove the pork pieces with a slotted spoon into a separate bowl. Separate the meat pulp, and discard the remaining bones and cartilage. Strain the broth through a fine sieve or double-folded gauze.

Peel the garlic, wash, dry and cut into small pieces. At the bottom of the bowls, in which we will pour the jellied meat, we distribute a little chopped garlic.

Gently lay out the chopped pork pulp on top. Fill with broth. Cool and put in the refrigerator for five to six hours - the jellied meat should become dense.