Content

• Ingredients
• South-style boiled pork legs
• Chinese braised pork legs
• Pork leg aspic (a dish of Eastern European cuisine)
• Steps
• Preparing pork legs
• Method 1 of 3: Southern Boiled Pork Legs
• Method 2 of 3: Stewed Chinese Pork Legs
• Method 3 of 3: Pork Leg Aspic (Eastern European Dish)
• What do you need
• Preparing pork legs
• South-style boiled pork legs
• Chinese braised pork legs
• Pork leg aspic (a dish of Eastern European cuisine)

Pork legs are considered a traditional dish in many countries, but they are prepared differently depending on the region. Connective tissue and thick skin should be simmered or simmered over low heat until the meat is tender and juicy.

Ingredients

South-style boiled pork legs

For 4-6 servings

• 4 pork legs, halved lengthwise
• 2 celery stalks, chopped
• 2 onions, chopped
• 2 cloves of garlic, minced
• 2 bay leaves
• 7 g (1 teaspoon) salt
• 5.5 grams (1 teaspoon) ground black pepper
• 1.5-3 g (1-2 tablespoons) crushed red pepper
• 250 milliliters (1 cup) white vinegar
• 250-500 milliliters (1-2 cups) BBQ sauce

Chinese braised pork legs

For 2-4 servings

• 2 pork legs, each cut into 4-6 pieces
• 15 ml (1 tablespoon) cooking oil
• Ginger root 6-7 centimeters long, peeled and chopped
• 1 clove of garlic, peeled and chopped
• 1 green onion, white portion only
• 3-5 dried chilean peppers
• 1 star anise
• 3 whole carnations
• 45 ml (3 tablespoons) soy sauce
• 45 ml (3 tablespoons) rice wine
• 20 grams (1 tablespoon) sugar
• 14 grams (2 teaspoons) salt

Pork leg aspic (a dish of Eastern European cuisine)

For 2-4 servings

• 6 pork legs, halved lengthwise
• 2 cloves of garlic
• 7 g (1 teaspoon) salt
• 2.75 grams (1/2 teaspoon) ground black pepper

Steps

Preparing pork legs

1. 1 Peel the pork legs. Rinse them under cool running water. Take a brush and scrape off any dirt.
   • Then blot the pork legs with a paper towel.
2. 2 Remove hairs. Light a small, unscented candle. Gently hold each pork leg over the flame, twisting it from time to time. This will get rid of as many hairs as possible.
   • Instead of a candle, you can use a gas stove. Turn on a low heat on one burner and proceed.
   • In any case, it is very important to remove hairs over low heat, since you can burn yourself with a strong flame. For the same reason, you should not keep your hand too close to the fire.
3. 3 Shave off or pluck out any hairs that remain. Examine the pork legs. Use a new disposable razor or clean tweezers to remove any remaining hairs.
   • The quickest way to remove the hairs is with a razor, but then some of them will remain under the skin. Tweezers will do the job better and will make the leg absolutely smooth.
   • Smooth pork legs can be used to prepare any kind of food.

Method 1 of 3: Southern Boiled Pork Legs

1. 1 Combine the pork legs with the seasoning. Place them along with celery, onions, garlic, bay leaves, salt, black and red pepper, and white vinegar in a large broth pot or roasting pan.
   • Rinse the pork legs and remove the hairs before transferring them to the pot.
   • Use a sturdy spoon to stir all the ingredients.
2. 2 Add water. Pour enough water into the pot to cover the pork legs by 5 centimeters. Place on the stove and turn on a moderately high heat.
   • Boil water.
3. 3 Cook for 2-3 hours. Once the water boils, reduce the heat to medium to low, but keep it bubbling. Cover the pot and cook the pork legs until tender.
   • Watch them as they cook. Stir the contents of the pot occasionally and collect any foam on the surface.
   • When serving, the pork should be so soft that the meat easily separates from the bone.
4. 4 Heat the barbecue sauce. Before serving, pour the food into a separate saucepan and heat over medium-low to medium heat.
   • It is necessary to warm up the sauce well. It is normal for bubbles to appear on the surface, but you should not bring it to a boil.
   • It is best to reheat the sauce 10 minutes before the pork legs are fully cooked. If the exact time cannot be calculated, wait until the dish is cooked before heating the sauce. Remove the pork legs from the heat ahead of time to prevent overcooking.
5. 5 Strain them and dip in the sauce. Use a slotted spoon to remove the legs from the broth. Dip each in warm gravy and swirl to distribute the sauce evenly.
   • Dip all the pork legs at the same time if the sauce pan is large enough. Or saturate each one separately and transfer to a serving plate.
6. 6 Serve warm. The dish is best eaten immediately after cooking, as long as it is juicy and tasty. You can add barbecue sauce to the plate next to the legs.

Method 2 of 3: Stewed Chinese Pork Legs

1. 1 Boil the pork legs in boiling water. Place them in a stockpot and cover with water. Bring to a boil over medium-high heat and simmer for about 3 minutes.
   • Before that, you need to clean the pork legs and remove all hairs.
   • Blanching the legs helps to eliminate the unpleasant aftertaste that can occur during stewing.
2. 2 Strain the legs and set them aside. After blanching, remove them from the water using a slotted spoon. Set aside for a while.
   • Pour out the liquid in which the legs were cooked. Not it should be reused, even if more water needs to be added according to the prescription.
3. 3 Heat the oil. Pour it into a deep skillet. If you have a wok - a round deep Chinese skillet - use it. Heat over medium-high heat for 1 minute.
   • The oil will become shiny and fluid enough. This will make it easier to spread over the bottom.
   • If you don't have a wok or deep pan on hand, you can use a broth broth or broth pan.
4. 4 Stirring constantly, fry the fragrant ingredients. Put chopped ginger, garlic and green onion in oil. Stir a little, then add the chili peppers, star anise and cloves. Pass for another 2 minutes.
   • Stir the ingredients frequently so they don't burn. Passing should be as long as possible, and then the taste and aroma will be rich.
   • The amount of Chilean pepper depends only on your preference. Use three for a mildly spicy dish, and five for sparkling.
5. 5 Add the rest of the ingredients. Place the strained pork legs, soy sauce, rice wine, sugar, and salt in a kettle. Pour in water so that it covers all the ingredients in the cookware.
   • Bring the broth to a boil while stirring constantly.
6. 6 Cook the legs until tender. Reduce heat to low and cover the saucepan. Cook for about 2 hours or until the meat separates easily from the bone.
   • Stir every 10-15 minutes to keep the legs from burning and sticking to the bottom of the pot.
   • The sauce will thicken evenly over time. If this happens before the pork legs are tender, add another 250 ml of water and continue cooking.
   • If the sauce is still too runny while the pork legs are ready, remove the lid and add heat. Continue cooking until the gravy thickens.
7. 7 Serve warm. Transfer the cooked pork legs and sauce to separate serving bowls and savor while hot.

Method 3 of 3: Pork Leg Aspic (Eastern European Dish)

1. 1 Boil the pork legs in boiling water. Place them in a deep saucepan or roasting pan and cover with water. Boil over medium-high heat. Cook for 2-3 minutes.
   • Clean the pork legs and remove all hairs before you start cooking.
   • Blanching the pork legs will help eliminate the unpleasant taste.
2. 2 Strain. Drain the liquid and remove the pork legs. Put them back in the pot. Add fresh water to cover the contents by 2.5 to 5 centimeters. Place the cookware back on the stove and turn the heat on to moderately high.
3. 3 Boil the legs with spices. Add garlic, salt, and pepper to the water while it warms up. Bring to a boil.
   • As soon as the water boils, foam will appear on its surface. Remove it with a spoon.
4. 4 Boil the legs until they are soft. Reduce heat to low and cover saucepan. Cook the dish for 3-4 hours to soften the meat and separate from the bone.
   • It is necessary to periodically skim off the foam. The broth will turn clear when the pork legs are ready.
5. 5 Remove bones. Transfer the contents of the pot to four separate serving dishes. Use tongs to gently separate the bones from the meat and spread them over the plates.
   • Place the same amount of pork and broth in each plate.
   • Let the dish cool to room temperature and move on to the next step.
6. 6 Place the pork leg plates in the refrigerator. Refrigerate them for at least 2 hours or until the liquid reaches a jelly consistency.
   • Bones, connective tissue and skin are destroyed during the cooking process, and their components are converted into natural gelatin.
   • The cooling time depends on the amount of water used for cooking.
7. 7 Serve chilled. Remove the frozen jellied meat from the pork legs and enjoy immediately. You can serve jellied meat to everyone on a plate or simply cut into pieces.

What do you need

Preparing pork legs

• Brush
• Paper towels
• Short candle
• Disposable razor or tweezers

South-style boiled pork legs

• Large broth saucepan or roaster
• Small or medium saucepan
• 2 spoons
• Skimmer
• Forceps
• Serving plate

Chinese braised pork legs

• Large saucepan for broth
• Forceps
• Skimmer
• Wok (round deep Chinese frying pan)
• A spoon

Pork leg aspic (a dish of Eastern European cuisine)

• Large saucepan or brazier
• Forceps
• Skimmer
• A spoon
• Serving dishes / plates