Pork chill

It is better to prepare a cold before the day. It takes a long time to prepare it, but the stove will not have to stand all the time.

A classic pork chill is brewed from legs and meat. In the connective and bone tissues there is a large amount of gelling substances, so there is no need to add gelatin. With prolonged boiling, the gelling substances pass into the broth, which perfectly solidifies in a cool place. Less fatty is a chill from pork and chicken, in this case you need to use pork legs and chicken breast.

So, how to cook a pork chill . It will take two pork legs, 300 grams of low-fat meat, 1 small carrot, parsley root, a small onion, bay leaf, fragrant and black pepper, 2 liters of water. For a greater flavor, you can add a slice of dried celery root.

Pig leg should be thoroughly washed and cleaned, folded into a capacious pan. Pour purified cold water, cover and put on a strong fire for rapid boiling. Remove the foam with a noise and remove the heat - the broth should languish over low heat. Boil a pork chill need
Not less than four hours.

One hour before the end of the preparation in the broth, you need to put a whole peeled carrot, onion, parsley root, laurel leaf, pea peppercorns. If you do not remove the onions from the onions, the pork chill will turn out to be a golden hue. Lovers of spicy dishes can add a few buds of cloves and a slice of dried celery root. Determine the willingness of the chill is quite simple - the bones should be well separated from the meat, and the broth should be rich and transparent. After the end of cooking from the surface of the broth, you need to remove excess fat and get meat with bones. The liquid must be filtered, the residue discarded.

Separate the meat from the bones, cut it into small pieces. Strain the broth to salt and another 15 minutes to boil with processed meat. While the chill from pork is languishing, it is necessary to prepare the forms. At the bottom of each you need to pour a little broth and let it freeze. Beautifully cut boiled carrots spread on the surface of the holland. You can also add crushed garlic and circles of boiled eggs. Gently spread the pieces of meat on top and pour the remaining broth. When the jelly gets cold a little, it needs to be put in the refrigerator for full hardening. Before serving, the form must be lowered into hot water for a few seconds. In this case the jelly will easily separate from the walls and bottom of the dishes. Tilt the mold on a board and chop the chill neatly with a sharp knife.

Serve with a hot boiled potatoes, salad with fresh vegetables, pickles, mustard sauce or horseradish. A spicy addition to this dish will be Tartar sauce and lemon juice.

To prepare the horseradish sauce, you need to peel the root and grate it on a fine grater. You can use for this purpose a meat grinder or a blender. Then grated horseradish should be poured with boiling water and let it brew for a while. Add a little vinegar, sugar and salt to the cooled mass. You can color the sauce with a small amount of beet juice. In order to soften the sharp taste of the horseradish sauce, a little sour cream is added to it.

Just prepared homemade mustard. It is necessary to take a dry mustard powder and pour it with boiling water to the consistency of thick sour cream. Stir thoroughly and add sugar, vinegar, salt to taste. Let it brew, stir again. To soften the bitterness in homemade mustard, add vegetable oil. Some housewives cook mustard on boiled cucumber pickle. To add a special flavor to the mustard, you can add a bit of ground cloves, nutmeg or sweet pepper.