Jellied pork legs with peas

Pork leg jellied meat is a popular dish in Slavic cuisine with a unique taste. This dish is quite universal, as it can be enjoyed both in winter, on New Year’s holidays, and in summer, when it’s hot. Jellied meat is also so filling that it can be useful both as an appetizer and as a main dish. By the way, in the northern and northwestern regions of Russia this dish is called jelly, while in the south and southeast it is more often called jellied meat.

1. Calories
   179,42 kcal
2. Protein
   14,09 gram
3. Fat
   12,05 gram
4. Carbohydrates
   2,74 gram
5. ~ Time
   14 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Pork legs

   ---

   
   3 pcs. = 1500 g
2. Onions

   ---

   
   1 piece = 80 g
3. Carrot

   ---

   
   1 piece = 100 g
4. Canned peas

   ---

   
   1 can / 250 g = 250 g
5. Garlic

   ---

   
   5 cloves = 25 g
6. Black pepper peas

   ---

   
   9 pcs. = 9 g
7. Bay leaf

   ---

   
   3 pcs. = 3 g
8. Dill

   ---

   
   1 bunch = 15 g
9. Salt

   ---

   
   to taste
10. Mustard

    ---

    
    2 tbsp. l. = 50 g

Steps:

1. 
   Thaw the pork legs, soak in cold water for 2 hours, then scrape, rinse and chop into pieces. Open a can of peas. Peel and wash the vegetables. Wash the dill and chop coarsely. Pass the garlic through a press. Prepare forms for jellied meat.
2. 
   Boil meat and vegetables for jellied meat. Place the legs in a saucepan, add water (5 cm above the meat), place over high heat and bring to a boil. Then reduce the heat, cover and simmer for 3 hours. Then add the whole onions and carrots and cook for another 1.5 hours. Then add garlic, peppercorns, bay leaf, dill, salt and cook for another 30 minutes. Remove the meat and carrots and let them cool.
3. 
   Prepare jellied meat. Remove skin, bones and excess fat from the meat and chop finely. Chop the carrots. Strain the broth through a sieve. Place finely chopped pork legs, carrots, peas in a jellied dish, pour in broth, cover with a lid and refrigerate for 8 hours.
4. 
   Serve jellied pork legs with mustard.