Pickled pork legs

Pickled pork legs

Category: Cold meals and snacks

Kitchen: armenian

Ingredients
Pork legs	3 pcs.
Garlic	1 head
Carrot	1 PC.
Greens - dill, cilantro, parsley	1 bundle
Bay leaf	4 things.
Black pepper	10 peas
Allspice	10 peas
Salt	5-6 st. l.
Vinegar 9%	50 ml
Water

Cooking method

• How I love this dish! Having tasted it for the first time in Armenia, where it bears the name "Mozhozh", passing through, in my student years, when there was no trace of the Internet, then for a long time I longed for it, dreaming of learning the recipe. And for many years now I have pampered my relatives and friends with it on holidays.

• Wash and clean the pork legs thoroughly. If there are bristles, the legs must be singed and washed again.

• Now the legs need to be soaked. To do this, they are filled with clean water for two days. Clean! That is, the water needs to be changed several times a day, while washing the legs well under the tap.

• After soaking for the last time, we rinse the legs well and cut them in half lengthwise - this is not difficult to do.

• Let's start cooking. Pour the halves of the legs with cold water, bring to a boil and, after boiling for ten minutes, drain the first broth. Fill with water again and now cook under a lid over low heat until tender. We do not add salt. The degree of readiness can be seen in the photo: the leg should not fall apart completely, but the bones have already begun to separate from the meat. On average, this takes about three hours.

• While the legs were boiling, we prepared a strong brine: we dissolved three heaped tablespoons of salt in a liter of cold water and now we quickly transfer the legs to this brine.

• We wash the legs aged in brine for fifteen minutes and remove large bones from them with a sharp knife. It's a matter of taste - you can remove absolutely all the bones, or you can leave a trifle - for those who like to suck them :).

• We prepare everything you need for the marinade. Add vinegar to 1.5 liters of water and 2 heaps of salt. We clean the carrots and garlic, wash the herbs.

• Chop the garlic and carrots to taste.

• Put a layer of seasonings in a container suitable for pickling.

• Legs layer.

• Seasoning layer.

• Having laid all the layers, fill the legs with cold marinade.

• The legs should be completely covered with marinade, so it is advisable to use some kind of oppression and leave the legs in this form at room temperature for about twelve hours.

• Now the legs can be rearranged in the refrigerator and forget about them for three days.

• And here it is, my morbid addiction
• 

[Larissa]

LarissaI can only imagine how delicious it is! Tell me, what kind of skin does it turn out, soft chewing, or is it still strong, like good lard?

[Ilmirushka]

Chewing, Ilmirushka... But not quite boiled, but elastic. Chews easily.

Having laid all the layers, fill the legs with cold marinade.

marinade should be boiled (and then cooled)?

Interesting. I often buy legs and cook jellied meat, but pickle. We must stomp into the store for the legs.
What taste? What does it look like?



how much water?

[dopleta]

dopleta, Larissa, I really love this dish. Husbands are called in Georgia. Usually served at a gourmet feast, when they no longer know what to show off. To my shame, I didn’t know what they cook in Armenia. I never wash for days either for jellied meat, or for hashi, or for my husband. Just after boiling, I drain the broth and rinse both the meat and the pan. There is never any smell.

Usually served at a gourmet feast, when they no longer know what to show off.

Yes, every nation has its own traditions. If I serve with whole legs, then some will not.But how else to submit them? It will still be seen that these are hooves.
I somehow cooked pork skins, rolled it into a roll with meat and chicken. The guest did not eat, although he eats jellied meat, but the skins are not visible in the cold.

Drooling for a whole week But it has to be done

it will be seen that these are hooves.

Well, I would just remove the hoof. And the skins ... when I cook jellied meat, I remove it all to the crumb. Yeah, that's my jelly meat "no fat, no skin". And Larisa has an interesting recipe, I want to try it!

[Ilmirushka]

Ilmirushka, how can you remove all the skins from the legs? They only consist of bones and skins. This is the most delicious.
Larissawhat beautiful legs. I didn’t know that you can cut them in half.
Recently I bought it in Globus, but there they are very long, right with an elbow
I have not met such pretty hooves for a long time. Even though they are white and clean, there are some thin ones. Well, and this whiteness-purity is chemically acquired.

[Twig]

how can all the skins be removed from the legs? They only consist of bones and skins. This is the most delicious.

Twig, I'm such a lover of jellied meat. Why only ... there is delicious meat, and I hate skins-fat in it, I choose only meat and boiled veins - pure gelatin.
That is why I always have so little jelly and it comes out, basically I fill in the jelly, which I adore because of my problems with the spine. And I love jelly since childhood, that is, as long as I can remember

hoof just removed

Precisely, I will remove the hooves themselves for home consumption.

The skins in our store are sold without fat at all, very clean. There is no fat on the surface of the broth. I always drain the first water and everything is mine.

Wah-wah-wah! I almost passed by. Well, you need to cook such deliciousness! Larochka, thanks!

Having laid all the layers, fill the legs with cold marinade.
marinade should be boiled (and then cooled)?

No, no, Lena! I have not written anywhere about boiling. Plain water with vinegar and salt.

how much water?

Ira, as it is written: a liter for three legs for the brine and one and a half for the marinade. Probably not necessary to specify for steeping and cooking? About the taste, how can I answer you ... to pickled pork legs.

I never wash for days

Gayane, then they become even whiter!

Yes, every nation has its own traditions.

Of course! Not to mention that we offend someone's religious feelings by cooking pork. But how much I love pork ears, and pork tails, and pigs' pigs!

[dopleta]

dopleta, Lara, they are already on sale white and clean.

[dopleta]

dopleta, Wai Mae, Lorik, rather bookmark your recipe! I need it too! I am reluctant to cook aspic, but I will gladly eat such legs. Broken joints demand!

How I am always glad to see you, Mary Ivanna! Your joints from mine -! If you try - sign off!

[Larochka!]

Mutually, Larochka!

I already know where I will buy pretty legs - in METRO, I saw them there.

Wow, what legs!
While it is difficult to imagine the taste, but the saliva is already flowing.
I love everything that leathery-sinewy. Straight yum.
Larochka, thanks! We must now find such charming legs.
I will definitely cook it.
Larochka, thanks for the recipe!

But how much I love pork ears, and pork tails, and pigs' pigs!

SISTRA! At least every day I am ready to eat these dimes (in Ukrainian. Pysok), I just love it! Well, now also pickled legs (ratytsi) are all that! I will certainly prepare them, they sell them everywhere, clean, white. I used to cook simply by stewing and served with sauerkraut, well, like German cuisine. And in jellied meat I really love these legs, it is a pleasure to suck them.
Thank you, Larisa, for an interesting recipe.

[svetta]

I love everything that leathery-sinewy.

simply adore!

Diffchonki, we are of the same blood! I assure you this is for you! Try it, savor it and write about the experience.But today I was going to arrange a fasting day for myself, and it seemed to work out, but now, after your posts, something is squinting at the refrigerator, and there the last portayka in the marinade began to give me telepathic signals so invitingly!



Pysok, ratytsi - what words! Special thanks for them, svetta !

[Lara]

Lara, I did it!!!! I bought the simplest ones, even with a joint. She did not take risks, I cooked one - in a simple way, without any special problems, and even in a pressure cooker. Over time, I overdid it a bit, as a result fell apart. But - "... nothing is impossible for a person with intelligence"! I carefully disassembled it into fragments, reconstructed a hoof with a joint using cling film, left it in the refrigerator for an hour, took off the diapers, and voila - a full-fledged foot without bones lies and marinates in the refrigerator. I will definitely do ISCHO! Smack thee for the recipe!

lies and marinated in the refrigerator.

This, of course, inspires me and gives me hope, but ... I'd like to hear about my impressions after the tasting! I wait impatiently and shuddering. But what if ?

Class! To bookmarks!

[dopleta]

dopleta, Lara, what suddenly? The marinated legs are definitely delicious. But, given that the legs are now sold practically processed, without fresh blood and bristles, unnecessary body movements are also not needed - soak, scrub for days. Pampering it! The smell of pork legs is so good! Beef should smell like beef, chicken - chicken, and so on. Should everything be leveled under American tasteless food?

You don't get it - I'm just looking forward to your impressions of the recipe! What if you don't like it?

[Larochka]

Larochka, liked the legs! However, the husband noticed - and you cook jellied meat! Yes.

Undoubtedly bookmarked! The spouse should be pampered with such. She loves everything exotic pork with me - hooves, ears, tail, scar, and in general - if she sees, for example, still wet dried fish with rotten innards - comes saliva ...

Respect to the author, and gratitude in a personal matter!

I want it! I will definitely cook it. Thanks for the recipe!

[Constantin]

boil jellied meat!

Thank you dear ! One does not interfere !

if he sees, for example, still wet dried fish with rotten entrails, it comes out with saliva ...

? And no consequences? Or maybe there is something in this? I, too, am not indifferent to exoticism, what if you like it? Thank you, Constantin !
Agata429, Thank you! And it's especially nice that your first message on the forum is in my topic!

[MariV]

She did not take risks, I cooked one - in a simple way, without any special problems, and even in a pressure cooker. Over time, I overdid it a bit, as a result fell apart.

MariV, if not a secret, how long did you cook? And how much, in your opinion, was needed? Is 20 minutes enough?

And I want to cook these legs. I'll get it, I'll definitely do it.
Larissa, did you cook the legs in Shteba?
An hour is probably needed or a lot?

[Lenusya]

Lenusya, no, so far I have stuck to the authentic recipe for sure, but I will definitely try it in the pressure cooker. I think, indeed, now the legs are sold so clean and white that there is no need to soak them. But an hour, I think, is a lot - I'm afraid it will fall apart. Here the most cimus is that they are not jelly, but they have something to chew on. I would cook for half an hour from the moment the pressure was set. I'll repeat soon, I still have a store in the freezer.

[Larissa]

Larissa, well, usually 1: 3 is calculated the time of the stove to the pressure cooker. But if you say half an hour, then we will cook for half an hour.

Lena, I am not yet claiming, but I suppose, judging by my pressure cookers, frozen meat on the bone and legumes are perfectly boiled in half an hour.

[Larissa]

Larissa, I have it too. For an hour I cooked jellied meat, I remember.

[optimist]

optimist, I cooked the legs in a pressure cooker. And here are my impressions. First, in terms of time. We know that the legs can be "of different ages", and if we can check the degree of readiness when cooking in an ordinary saucepan, then this is problematic. Relieve pressure, check and, if the legs are undercooked, continue cooking again ... I don't know. But in my case, the legs were young, and thirty minutes was enough for them:

Secondly. When the legs were soaked and washed, the broth was absolutely transparent during cooking, and no foam was formed. Here it turned out a lot, and then the legs had to be washed for a long time from the films:

And the third, but it also follows from the second: the broth turned out to be very concentrated, and the strong smell of pork remained at the legs. This smell was absent when soaked. But now I have thoroughly washed the cooked legs and I hope there will be no smell after pickling. Conclusion - the time, of course, has been greatly reduced, but I think in the future I will still do as before. I'll check the taste after pickling and decide finally.

I made one leg. Delicious. Thank you. Disassembled from the bones, formed. The men did not understand what it was. At the table she did not speak of what, otherwise some would not eat. True, I poured a little more vinegar, because it seemed that it was not enough. I shouldn't have added vinegar, I will do it strictly according to the recipe. I will do more for men. I wonder how long they can lie in the brine? Or cook and freeze?

[Larisa,]

Larisa, How glad I am to have seen your recipe today! Thank you very much for it! I will definitely go and buy legs in our farm butcher shop soon. There are always good prices, and especially the taste and smell of meat before and after cooking. Already in anticipation of deliciousness, I really love the legs in jellied meat, although I cook it from assorted.

[Ira]

Ira, glad, thanks! Why only for men? And herself? You know, to be honest, I also take a little more vinegar for myself, but I put the recipe in the form in which it was received. And I will continue to cook according to the original technology, with soaking and not in a pressure cooker. I had them in the marinade for a maximum of two weeks - I never managed to store them again - they were eaten earlier.
Borkovna, thanks for stopping by, and - let's go! Eh, I felt like it again, I'll go to the refrigerator

[dopleta]

dopleta, ehhhh, overweight, and even the belly hurts, in the process of running around the doctors.
Although for the joints - the most it.
I want to buy more legs, pickle them and put them in a jar. It's good that you can hold it for a couple of weeks. Near the house I buy clean legs, but where we go I don't want to look and fiddle. You need to surprise the guests.

And if for long storage, will they be heavily pickled? Or normal?

[Ira]

Ira, I repeat, I didn’t hold it for a long time, but it seems to me that - after three days, that - after two weeks the taste is the same. After all, all other pickled foods also usually do not change their taste during long-term storage - the same mushrooms, cucumbers, etc.

I put it on to cook.
Dal will be. (will continue)



In short, I had to be distracted a little in the process, so I messed up a lot. I set it to marinate and began to wait for the tasting.

Larissa, Happy New Year! Health and all the best!
Brought a report. Delicious snack, but too much salt for me. Cooked in a pressure cooker for 40 minutes, it took about 30 minutes. The legs were boiled, but this did not affect the taste. Very tasty smell from the marinade, as if there were not pork legs in the container, but salted mushrooms!

What a delicious shot, Sveta! Unbearably I wanted to snatch the kusmanchik! Thank you, dear, and a Happy New Year!

[Larissa]

Larissa, I saw the recipe in the feed and ... did not report it !!! It was sooo tasty !!! There are even pictures, I will find it in the tablet and insert it. But already next year, on freedom.

It was sooo tasty !!!

Thank you, dear, and you made me very happy! Take your time with the pictures, I will wait, it does not burn. The main thing is that I liked it.

Larissa, did I understand correctly that we don't really need the broth itself? And when you drain for the first time, then for the second time we add neither an onion nor a pepper for taste? Will all the deliciousness be in the marinade later? I want to add some chili pepper. Wouldn't it hurt? Legs are soaking while
, I really liked the recipe, I have been looking from the bushes for a long time

[Innochek]

I got it absolutely right Innochek ... And the pepper will not hurt, I myself like it sharper.

Here I am !
I'll start in order:
The legs were clean, but I still soaked them overnight (I will soak longer, a little smell remains);
I poured out the first broth (I cooked it in a quick-cooking machine for a couple of minutes, after releasing the pressure, I poured it out) - this was the right smell of the legs;
I cooked the meat on the bone for 40 minutes and left it on heating overnight (I will not change anything) it was cooked very well;
in the second broth I added very generously hop-suneli and garlic (I will not do it, in the finished dish I even noticed the notes of hop suneli, so why translate the spice?);
I took them apart from the bones, left the small ones, threw out the hooves (I will not leave the small ones, because pickled ones are still a cold snack, and I like to savor hot bones);
put it in salt water (I will not do it, salt in the marinade is too much, it turned out);
I added carrots, chili and Bulgarian pepper from vegetables (I will put more carrots, it turned out very tasty, I will additionally cut garlic into a plate);

Here is such a detailed report!
And about the taste
The legs look like purchased brawn, very tasty, a little elastic (unlike hot legs, which are difficult to put together in a pile) pricks very well on a fork, can be cut into small pieces and are very tasty !!!
Thank you very much Larisa for such a delicious recipe, I will do it very often (the joints also send thanks)