How much to cook a pork leg for jellied meat?
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Pork leg (and knuckle, and a leg with a hoof) is a great option for perfect jellied meat, as it contains a lot of lecithin - a paste that does not allow the dish to fall apart. There are three approaches to determining the time for boiling pork leg for aspic:
- If pork is cooked with other meat, then cook the jellied meat for 3-4 hours, the main thing is to observe the proportion - 1 liter of water per 1 kilogram of meat and bone product.
- If you cook the pork leg jellied base, and add meat for a couple of hours of cooking for taste, cook the pork leg for only 4-5 hours over low heat. From an ordinary pork leg weighing 2-2.5 kilograms, 2-3 liters of broth will definitely solidify.
- If there is not much time, but you can thicken the jellied meat with gelatin, then boil a pork leg in 2 liters of water (keep in mind that not any saucepan will fit a leg in 2 liters of water). And a general recommendation: ask a pork leg to be chopped up in a butcher's shop, then collagen (natural gelatin) will stand out faster and the cooking time for any option will decrease by half an hour.
Last update Author / Editor - Lydia Ivanova
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