Pork legs

In the far north, people have to fight for survival and become more inventive. The national culinary traditions of the northerners are scarce and cannot boast of a variety of dishes and ingredients. As a rule, the basis of the meal of northern people is meat and meat products. This choice is due primarily to difficult weather conditions and sub-zero temperatures.

Meat gives the human body energy and warmth, which is extremely important when snow and frost are outside the window for most of the year. Northern peoples have long brewed meat broth, in which pieces of cooked meat remained. Freshly cooked meat broth was a life-saving and must-have dish for all family members, without exception. Once, the broth froze in the northern dwelling and people discovered a jelly or jelly.

In our time, this dish has become an integral attribute of both everyday and festive feasts. And chilli with horseradish is one of the most popular combinations for the entire post-Soviet space. Jellyfish or jelly belongs to the national dishes of Russia, Ukraine (jellyfish), Poland (galareta) and Belarus (khaladzets), as well as in Romania (racituri) and Latvia (galerts). What is noteworthy in Germany is preparing meat jelly or Sulze, this word gave the name to the Russian dish of selts.

As you have already understood, jellyfish is loved in many countries. Any good hostess has her own proven jellied recipe. According to the classic recipe, the so-called meat offal will be needed for the dish, namely, pork or beef brains, heads and legs. Often jellyfish is prepared from the legs of pigs or ears.

This choice is due to the fact that the legs of the pigs contain natural gelatinists, which help to obtain jellied meat from boiling meat broth. In addition to the meat part of the jellyfish, which is represented by legs of pork or hooves, various vegetables, such as carrots, garlic or celery, as well as spices and spices, can be added to the jellyfish. Connoisseurs of the dish claim that real jellyfish can only be prepared without adding gelatin, and a broth of pork ears and legs helps to achieve good solidification, and you can also use your head.

Jelly differs from pour in that gelatin is not added to the jelly. Chilli is guaranteed to set if you cook broth for it from the legs of pork or beef. Moreover, for the dish, you can use both the upper part of the legs of the pigs and the lower, i. e. hoof. There is a little trick for improving pork leg jellies, in addition to pork, chicken meat is added to the broth, which gives the final dish a rich taste and aroma.

In addition to Russian folk snacks from pork legs, other full-fledged second courses can be prepared. For example, pork legs baked in foil or in a pot. In Germany, pork legs are cooked with sauerkraut and served with beer. Also, pork legs are baked with vegetables, mushrooms and fresh herbs, a tasty and satisfying dish is obtained. Perhaps it is worth looking at the meat sub-product from a new angle.