Pork leg jellyfish and knuckles

10 servings
16 hours

How to boil a jellied pork leg and knuckle? Prepare all the necessary ingredients for the jellyfish. Choose the legs light, not coveted, with clean hooves, so that later you do not grind and do not burn yourself. Choose a knuckle cleaner and not very fat. Then the jelly will turn out more transparent.

To keep the jellyfish clear in the future, put the processed, clean legs and knuckle in a deep saucepan and cover with cold water. Leave for 5-6 hours, during which time the blood will go into the water, then drain it. Pour in clean water, put on a slow heat and cook, removing the foam, for 3 hours. In no case do not cover the pan with a lid or add heat.

The knuckle and legs should be cooked with slow boiling and without a lid, then the broth will be transparent. After 3 hours, lay down the washed onion without removing the husks, bay leaves, peeled and cut carrots. Salt everything a little, put down the black peppers with the peas and cook for another hour.

Remove the legs and knuckle and disassemble, removing the bones and skin, finely cut. Strain the broth and remove the fat from the surface. This can be done with paper wipes by running over the surface. Or freeze the stock a little so that the top fat freezes and can be removed. Add the crushed garlic, salt to taste and stir with the meat. Pour the jellyfish over the cups and remove to a cold place until set.

If you wake up to make jellyfish on the festive table, you will have to tinker a little, but it is worth it. Take disposable salad bowls and to make decorations on the surface, pour some stock to the bottom. Place in a cold place, allow to freeze.

Put down the jewellery. It can be greens, carrots, eggs or berries. I have a top decorated with parsley leaves and cranberry berries. Pour some more stock and remove to the cold. The broth should freeze and fix the jewelry, then nothing will pop up and the pattern will not be disturbed.

After that, mix the broth with the meat, crushed garlic and pour the molds until the very top. Put away in a cold place so that the jellyfish freezes. Remove the chilli from the moulds and serve. In order to remove the jellyfish, you can lower the mold into hot water for a few seconds. Then the edge will tighten a little and the jelly will easily come out. Or you can pull the edge of the mold away from the chilli in a circle, passing air inside, and the chilli also gets well.

Enjoy your meal.