Pork knuckle and chicken jellyfish

6 servings
8 hours

How to cook pork knuckle and chicken jellyfish? Prepare all the ingredients for this. Try to choose a pork knuckle that is low-fat and small so that it fits in a saucepan. As a chicken, you can take a whole carcass, leg or any parts of it on the bone. Pour cold water over the knuckle and chicken and soak for a few hours. This is necessary in order to remove excess blood and that the broth is the most transparent.

Use a large, deep saucepan to cook the jellyfish. Peel and rinse the onions and carrots. Fold the peeled vegetables and bay leaves into a saucepan.

Add the peppercorns, salt and spices.

Then lay out the pork knuckle and chicken. Fill everything with cold water so that the meat is completely immersed in the water. Place the pan on the heat and bring everything to a boil.

When heated, a foam will be formed, which will need to be removed. After boiling, make the heat smaller and cook over low heat for 4-5 hours.

After the specified time, remove the pan from the heat and remove all meat and bones using a spoon. It has developed well and will be easily separated from the bones. Let the meat cool a little. Then separate the meat from the bones.

Spread the meat into prepared jellyfish dishes. These can be deep salad bowls, containers, small cups and more. Then strain the stock and pour it into all the dishes with the meat. Peel the garlic from the husks and pass through the garlic digester. Add a little crushed garlic to each cup. Put all the bowls in the fridge for a few hours so that the jellyfish freezes well.

Frozen jellyfish can be placed on the table immediately in the bowl or turned over on a plate. Serve any kind of mustard to it. Enjoy your meal!