How long to cook a pork leg for jellied meat?

A pork leg (both a knuckle and a leg with a hoof) is a great option for the perfect jellied meat, as it contains a lot of lecithin – a paste that prevents the dish from falling apart. There are three approaches to determining the time for boiling pork leg for jellied meat:

• If pork is cooked with other meat, then cook jellied meat for 3-4 hours, the main thing is to observe the proportion – 1 liter of water for 1 kilogram of meat and bone product.
• If you cook the pork leg jellied base, and add meat for a couple of hours of cooking for taste, cook the pork leg for only 4-5 hours over low heat. From an ordinary pork leg weighing 2-2,5 kilograms, 2-3 liters of broth will definitely solidify.
• If there is not much time, but you can thicken the jellied meat with gelatin, then boil a pork leg in 2 liters of water (keep in mind that not any saucepan will fit a leg in 2 liters of water).

And a general recommendation: ask a pork leg to be chopped up in a butcher’s shop, then collagen (natural gelatin) will stand out faster and the cooking time for any option will decrease by half an hour.

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