How to cook pork jellied meat in a pressure cooker?

In a pressure cooker, you can cook jellied meat from only one pork shank. It is enough to give the broth the density necessary for solidification. Moreover, if in a saucepan, according to the classical method, such a jellied meat needs to be cooked for 5-6 hours, the pressure cooker will cope with the task in an hour – and no gelatin is needed. Of course, it must be a working pressure cooker that does not allow steam to pass through, with a good valve – then things will go much faster. The only drawback is that jellied meat from a shank with bone with a weight of 1-1,5 kg will not turn out very much and the traditional recipe ascribes to cooking jellied meat from various types of meat.

The proportions for pork jellied meat are classic: for 1 pork shank, take an onion, carrots, salt and black peppercorns – 1,5 liters of water are needed for a 2-kilogram shank. Additionally, for a more meaty taste, add other meat – beef or chicken. Ideally, the water completely covers the meat, if this does not work with the current set of products, just add 1 more carrot, chopped into pieces.

The method is outrageously simple: all the food is put into the saucepan of the pressure cooker, and then the pressure cooker turns on. The electronic pressure cooker can be set for 2 hours and left alone, and the mechanical pressure cooker can be tightened up, heated until the pressure builds up, and then controlled from time to time during the same 2 hours.

The method is good for its simplicity, affordable products and 100% thickening – there is enough fat in the shank for this jellied meat, so that there is no thought about gelatin. In addition, the pork shank jellied meat will become covered with emerging fat after hardening – do not worry, eaters simply remove it if they wish, but the shelf life of such jellied meat increases by 3-4 days. By simple calculations, we get that the product yield will be about 3 kilograms of jellied meat.

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