The photo shows how pork is cooked in a clear broth, and the pork legs are wrapped in the most ordinary medical gauze, which I previously washed. Many people will wonder why wrap pork hooves in gauze?

I tell you why and why
Legs, head and shank are the most accessible ingredients for jellied meat. However, for me it is very important that everything not only tastes good, but also looks beautiful. The cut should be beautiful: the jelly is dense and shiny. The meat should be cut evenly and the cubes should come out perfectly even, well, at least almost. Because of the same thing, I don’t like to decorate jellied meat with green peas, cut-out carrots, eggs and other paraphernalia.

I think jellied meat is ideal when it is golden, has a clear border between jelly and meat, and has pleasant shades. If you like it differently, then that’s your right.

This is the jellied meat I came out with. I didn’t add any gelatin. The jelly is relatively transparent, and this is what I was striving for and why I took up the preparation of this dish, to see if it would work, the goal was achieved. The broth in aspic can actually be clear and golden at the same time, rather than pale and cloudy.

In order for the jellied meat to come out like this, I cook it with pork legs and lean pork, that is, tenderloin without fat. Pork fillet is the basis of the dish, I put it in the bottom layer, and the hooves are the strength of the jellied meat.

Everyone knows that there are a huge number of bones in the legs. So many. And they are all small. If you cook the legs with all the other meat together, then dismantling the meat from the bones becomes a very irritating task.

That’s why gauze is needed. The legs, cut into halves and wrapped in gauze, will boil well, giving up all the collagen, but at the same time remaining in the gauze. And it’s much easier after you pull out the bag, quickly enough to disassemble the meat from the bones and mix the cleaned meat with other boneless meat.

Everything is clearly visible here.

In the picture, all the bones from three legs are in a black frying pan, and on the left is what I removed from the bones. Afterwards I mixed this meat with the rest of the meat and fastened it tightly.

That’s why gauze is needed.

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