To cook tasty and transparent jellied pork legs without adding gelatin, the broth must be cooked for a long time and over low heat. This and other secrets of preparing perfect jellied meat are described on the website of the Ukrainian publication Ukr.Media.
To keep the meat soft and the broth as clear as a tear, slow simmering is necessary. It is not recommended to let the broth boil, otherwise the meat will be overdried. If necessary, add boiling water slowly.
It is best to salt the meat at the very end. After cooking, the meat must be cooled in the broth, otherwise it will become tough and dry.
Proportions
For 1.5 kg of beef pulp you need to add about 700 g of pork legs.
