Choosing pork feet in the store pay close attention to them appearance and smell.
Good pig's feet should be clean, well washed and thoroughly de-haired. The skin should be smooth without damage, its color varies from white, slightly pinkish, to slightly yellow.
But dark spots, a bluish or gray skin tone will tell you that the legs offered to you are no longer fresh.
Examine the section of the pork leg, it should be smooth, clean, slightly damp.
Press with your finger in the most fleshy part of the pork leg: in a fresh leg, the formed hole will immediately straighten out, and in a stale leg it will remain for a long time.
Be sure to smell your feet before you buy.. Fresh pork legs have a pleasant sweetish aroma.
First of all rinse the legs under running warm running water, scrape with a knife or wire brush and rinse thoroughly again.
Put well-cleaned legs in a deep bowl or pan, fill with a mixture of water and milk, taken in equal proportions and leave in a cool place for several hours or overnight. Rinse well-soaked legs again and dry slightly with paper towels or napkins.
Pork legs prepared in this way will require much less time to cook and will favorably differ in a milder taste and delicate aroma with a slight milky note.
From how well you cook pork legs, the success of the further preparation of the dish you have chosen will depend. Prepare, clean and soak the pork feet in advance.
In a deep saucepan pour enough water so that when the legs are immersed, it would cover them by five to ten centimeters. Put the pot on the fire and bring the water to a boil. Lower the pork legs into boiling water, bring to a boil again and carefully remove the foam.
Boil the legs covered for one hour over moderate heat.. When time is up, add one whole peeled carrot, one large onion, a small piece of celery root, lava leaf, potted black pepper, and a teaspoon of dry mustard powder.
Boil everything together for another forty minutes, then salt to taste and cook for another hour. Remove the pot from the heat and let the legs cool in the broth. Pork legs cooked in this way are very tender, juicy and tasty.
Armenian cuisine - Maybe- marinated pork legs.
Thoroughly clean and rinse four pork legs, put them in a deep pan, pour boiling water and cook covered over low heat for three hours.
Meanwhile prepare the brine and marinade.
For brine Dissolve six tablespoons of salt in two liters of hot boiled water.
To prepare the marinade mix three liters of cold boiled water, 200 ml. good wine vinegar, 4 tbsp. tablespoons of salt, 10 chopped cloves of garlic, half a bunch of dill (large with your hands), three bay leaves, a teaspoon of black peppercorns.
Once the pork feet are ready, remove them from the broth and immediately plunge them into the brine. Leave for 10 minutes. Then remove the legs from the brine, carefully remove the bones and tough tendons, and place the deboned legs in the marinade. Leave for a day at room temperature, and then put in the refrigerator for another day or two.
Serve chopped into small pieces and sprinkled with circles hot pepper and finely chopped fresh herbs.
pork legs according to the Carpathian recipe.
Boil two pork legs until cooked, remove vegetables and whole spices, drain the broth, leaving only enough to lightly cover the legs. Pour into hot broth with legs 2 tbsp. tablespoons minced garlic and leave for one hour.
Meanwhile prepare the sauce. To do this, mix ½ cup sour cream, 1 tbsp. spoon tomato paste, one minced garlic clove, ½ teaspoon ground paprika, a pinch of cumin, salt and red pepper to taste.
Take the pork legs out of the broth, drain slightly, coat thoroughly with the prepared sauce, place in a baking dish and bake in an oven preheated to 180° for 30 minutes. Serve with boiled potatoes and fresh vegetables.
pork legs baked with potatoes and mushrooms.
Boil in advance two pork legs and let them cool in the broth. While the legs are cooling, peel ten small potatoes, cut one onion into rings and cut into 300 gr slices. fresh forest mushrooms or mushrooms.
Put potato tubers in a greased baking dish, drizzle with melted butter. Next, lay out the onion rings and slices of mushrooms. Lay the pork legs on top of the mushrooms.
Mix half a glass of low-fat yogurt with half a glass of dry white wine, add two crushed garlic cloves, a pinch of nutmeg and a pinch of cumin. Pour the resulting sauce over pork legs with potatoes and mushrooms and bake everything in an oven preheated to 180 ° for one hour until the potatoes are ready.
Sprinkle with chopped dill before serving.
Eisbahn is a traditional German dish - pork legs baked with cabbage.
Boil until ready two pork legs, remove from the broth, transfer to a deep bowl, sprinkle with three tablespoons of chopped garlic, a pinch of black pepper and salt to taste. Lightly rub the garlic and spices into the legs, cover everything with cling film and put it in a cool place. for 10 - 12 hours.
Continue cooking when the legs are completely saturated with the aroma of garlic. Chop half a small head of fresh cabbage, cut into circles five hunting sausages, three tomatoes cut into slices one onion cut into half rings.
In a deep frying pan, heat 2 tbsp. spoons vegetable oil, add the onion and sauté until soft, then add the fresh cabbage and simmer, stirring frequently, for five minutes.
Mix stewed cabbage with 500 gr. sauerkraut, add tomatoes, hunting sausages, 1 tbsp. a spoonful of sugar, 0.5 teaspoon of dill seeds, 0.5 teaspoon of cumin, 1 teaspoon of dried marjoram and thyme.
Salt to taste, mix and transfer to a greased baking dish. Lay the pork legs on top, cover the dishes tightly with foil and bake in an oven preheated to 180 ° for an hour and a half. 15 minutes before cooking, remove the foil and let the legs lightly brown.
pork legs fried in breadcrumbs.
Boil until cooked, cool in the broth and cut into portions at the joints two pork legs. Rub the legs with ground black pepper and dried garlic, drizzle generously with melted butter and roll in breadcrumbs.
Place the legs prepared in this way in a greased baking dish, place a small piece on top of each leg butter and bake in a preheated 180° oven for 20 minutes until golden brown.
Serve with mashed potatoes or stewed cabbage. Be sure to serve your favorite hot sauce with the fried legs.
Khash from pork legs also has a popular name - "liquid jelly". It's national Armenian dish from pork, which is a fairly fatty soup. It is not difficult to prepare it, and even an inexperienced hostess will obey the recipe.
Basic information
A rather fatty dish that needs to be cooked. You can make it for lunch or dinner, but not for breakfast. Although at home it is customary to eat it from early morning, washed down with vodka.
According to this recipe, you can make hash for 6 servings. For cooking, it is better to allocate about 6 hours. Can be cooked with veal feet, but pork is more common. You can serve with herbs, instead of bread - dried pita bread.
Ingredients for cooking 6 dishes
- 2 large pork knuckles.
- 1 head of onion.
- 1 carrot.
- Bay leaf.
- 2-3 cloves of garlic.
- cilantro.
- Salt.
- Black pepper (peas).
How to cook hash from pork legs?
To cook soup, you need to leave some ingredients overnight. First you need to prepare the pork, wash it thoroughly and, if necessary, grind it. It is necessary to divide it into 3-4 parts, depending on the size of the shank. Large and massive pieces are welcome. After the meat is placed in clean running water for 12 hours. It is advisable to leave the legs for hash overnight.
In the morning, it is necessary to drain the old water and pour in new water, placing the meat in a saucepan so that the liquid completely covers the legs, as seen in the photo. Cook carrots and onions with the future dish. The first must be cut into two parts, and the second must be left in its original form, without even removing the husk.
At this stage, you need to salt the dish, add parsley and pepper to taste, as in the photo. It should be noted that a good hash from the legs should be fatty and spicy. The soup is cooked for 6 hours over low heat.
During this time, you need to prepare the garlic. Second main ingredient you need to finely chop or grind with a special press. Just before serving the khash from the legs, you need to pour the garlic into the plates.
First, the strained broth is poured, after which pieces of boiled and juicy meat. The soup is sprinkled with cilantro, dill and parsley, as well as other herbs, depending on the taste of the host and guests.
Dried pita bread cut into squares is also added to the plate. Bitter radish is often used as a snack. It is recommended to serve with vodka - others alcoholic drinks won't fit. You can cook succhi for khash from legs.
For taste, you can add pork tripe to the recipe. But you can't leave it on the stove. best advice: boil until a characteristic foam appears on the surface of the water, and drain the water. Put on fire again. Repeat the procedure 4-5 times until a pronounced smell appears.
The main sign of readiness is that the meat of the hash from the legs quite easily lags behind the bone. If this condition is not met, you need to leave the soup on the gas for at least another half an hour. But it's important not to overdo it.
It is good to cook for dinner with national cuisine or men's gatherings. Rarely appreciated by women. Not suitable for use by people with diseases of the gastrointestinal tract and liver.
Leg khash is a hearty dish of the Armenian and Georgian cuisine. It is not difficult to prepare, and therefore is very popular.
