Today I want to tell you how jellied meat is prepared in Ukraine. This is our family's favorite dish. It is prepared without gelatin. I hope that you will really like the pork jellied recipe and that you will delight your family and friends with this dish.

Jellied pork and duck in Ukrainian: step-by-step recipe with photos

To prepare pork jellied meat at home we will need:

• Pork pulp
• Whole duck carcass
• Chicken legs
• Carrot
• Greenery
• Salt, seasonings

Step-by-step photo recipe on how to prepare pork jellied meat at home:

I always cook jellied meat in a large pan, since we have a large family and so that there is enough for everyone. First, you need to clean the chicken legs. I do it as follows. I fill them with hot water and quickly clean them. You also need to trim your nails. Now I put the pork, duck and cleaned legs into a deep pan and fill it with water.

When the water boils, you need to turn the heat to low and leave the jellied meat to simmer for about two hours. Now add salt and seasonings. During simmering, you need to constantly remove the resulting film.

Put the onion here in the pan, salt and add seasonings to your taste. When the specified simmering time has passed, you need to remove the legs, duck and meat to cool. Then we cut the meat into small pieces; you need to peel the meat off the duck. Now you need to strain the liquid that remains in the pan so that the jellied meat is transparent. Place all available meat and finely chopped carrots into prepared salad bowls and fill with liquid. You can put finely chopped greens on top. Now we put all the containers in a cold place. After 6 hours you can eat it. Bon appetit!

In Russia - jelly, in Moldova - resol, muzhuzhu in Georgia - this is the name of the international dish, which most of us call jellied meat. And in Ukraine, although there is a saying “...Only that “khokhlushka” is a good fellow who knows and is a jelly!”, this appetizer has its own name “cold”.

Many people know that jellied meat is a tasty, filling and beautiful snack. But only a few know how Ukrainians prepare this dish. But not a single holiday or celebration in Ukraine is complete without this dish. And jellied meat is served, as a rule, at the very beginning of the feast. For those who want to add Ukrainian “cold” to their culinary “piggy bank”, we are publishing today

Recipe for making jellied meat in Ukrainian

Cooking good jellied meat is not at all difficult if you know the secrets of its proper preparation. First of all, the choice of meat. In order for the jellied meat to be rich and freeze well, we take three types of meat: pork leg, pork pulp and rooster meat.

Pre-soak the meat for two hours, then change the water and bring the jellied meat to a boil. Next, remove the noise, reduce the boiling temperature to a minimum and cook the jellied meat for 2 hours. Then add the onion, carrots, bay leaf and salt to taste to the broth and cook for another 4 hours.

By the way, in order for the jellied meat to be as transparent as a tear, it must be cooked on the lowest possible heat; in no case should you cover the pan with a lid. In addition, it will be better if, after the initial boil, you fill the pan with the brew with new water, naturally draining the “rough” liquid.

Add garlic puree to the cooked dish and strain the broth. Then we carefully select the meat. After all, only the most beautiful pieces should end up in the finished jellied meat.

Using a silicone mold will make this snack a real culinary masterpiece. Pour a very small amount of broth into the bottom of the mold and place the ingredients needed for decoration. These could be rings of boiled eggs, carrots or mushrooms.

When the first layer of jellied meat has hardened, place the pieces of meat and fill them with strained broth.

Ingredients:

• chicken (preferably a domestic rooster) - 1 piece, weighing about 2 kilograms;
• pork legs - 2 pieces;
• onion - 2 pieces;
• carrot - 1 large;
• bay leaf - 2 pieces;
• salt 0.5 tablespoon (but tastes vary, rely on your preferences);
• black pepper in a pot - 3-4 pieces;
• water.

Jellied Ukrainian. Step by step recipe

1. Cut the chicken into 4-6 parts, chop the pork legs into 2 parts, cover with cold water and leave for 6-8 hours. You can leave it overnight.
2. Then rinse the meat well, add water and put on fire. After the water boils, pour it into the sink, rinse the meat again and add new water. For the specified amount of meat, I usually take 6-7 liters of water.
3. Put the meat on the fire again, adding the peeled onion and carrot, cut into 4 parts.
4. Once the water boils, descale it, then descale it every 15 minutes 3 times.
5. Make the heat very low and cook for 2 hours, then add salt, pepper, salt and cook for another 6 hours with the lid closed. 5 minutes before cooking, add the bay leaf, and after a couple of minutes, remove the resulting fat from the surface.
6. The jellied meat is ready when the meat easily separates from the pork leg.
7. When the jellied meat is cooked, remove the meat, separate the meat from the bones, place in plates, add carrots cut into slices. Next, pour the broth into plates and cool. Place in the refrigerator to set.

Jellied meat according to this recipe always turns out transparent, tasty, very rich and incredibly healthy.

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