Pork feet in Saint Menul

[Pork feet in Saint Menul]

Pork feet in Saint Menul

Category: Culinary recipes

Ingredients
market pork legs

Cooking method

• From the book "The Culture of the Feast of the 19th Century"
  
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• Pork feet in Saint Menul
  
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• Wrap the halves of the pork legs with thread ribbons so that they do not crumple during cooking; put in a saucepan with an addition of caraway seeds, bay leaves, carrots, onions, cloves, a bunch of parsley and tsibuli, a small amount of salted water, half a bottle of white wine, 2 full criminal spoons of broth.
  
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• The roll should be pretty, because the pig's legs take a long time to cook.
  
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• In addition to this, put the leftovers of the meat, if any happens; put the saucepan on low heat and evaporate your legs for a whole day; let them cool in their broth; take off the straps from them and leave your legs until morning.
  
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• While preparing them for the table, dip them in melted cow's oil, sprinkle with coarsely crushed pepper and roll in crumbs of white bread crumb, trying to make it stick as much as possible; place on a rasp over low heat, brown and serve without sauce.
  
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• Rasper, grill
  
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• Recipe from "ROYAL OR NEW COOK"
  
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• Royal chef or new chef, hasty and cannibal for all classes; with an indication of table setting from 20 to 60 or more dishes and instructions for preparing various foods. 1816 year.
  
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• INGREDIENTS:
  
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• fresh pork legs - 2 pcs.
  
• a mixture of dried vegetables - 1-2 pinches
  
• fresh garlic - crush 2-3 cloves
  
• salt to taste
  
• clean water - 2-2.5 liters
  
• ghee cow butter - 1-2 tbsp. l.
  
• bread crumbs - 2-3 pieces of white bread
  
• freshly ground pepper - to taste
  
• slow cooker single mode
  
• airfryer 160-170 * С
  
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• COOKING:
  
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• Clean pork legs well, scrape off, wash.
  
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• Tie the legs tightly with a bandage, this is necessary so that the meat on the legs does not fall apart during cooking, the legs retain their shape.
  
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• Put the legs in a slow cooker saucepan, pour in water, add dried vegetables, salt and set the time for 6-7 hours, bring the legs to readiness. After 4-5 hours from the beginning of cooking, add crushed garlic to the pan.
  
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• Check the readiness of the legs with a knitting needle, through cheesecloth, if ready, turn off the slow cooker.
  
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• Remove the legs onto a plate, remove the bandage from them, and return the legs back to the hot broth, and bring the legs to cool completely in the broth. Now the legs will straighten a little, feed on the broth, but retain their shape.
  
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• Transfer the cold legs to a colander, let the excess liquid drain.
  
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• Heat the ghee, pour it onto a flat plate.
  
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• Put slices of white bread in a blender bowl, break into small crumbs.
  
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• Place the bread crumbs on a shallow plate, sprinkle with freshly ground black allspice.
  
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• Now we take each leg, dip it in ghee, rub it well with butter, and then roll it in bread crumbs, there should be a lot of crumbs on the legs! Since the legs did not fall apart during cooking (in a bandage!), They retained their shape, the procedure for rolling in oil and crumbs will be easy and convenient.
  
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• We shift the legs to the grill of the airfryer, turn on the temperature 160-170 * C, and fry the legs until golden brown. Gently flip the legs once to make a fry on both sides.
  
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• Ready pork legs are immediately served while they are hot!
  
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• In addition to hot pork legs, it is advisable to serve fresh and salted vegetables.
  
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• It came in handy here 🔗
  

Note

I read the recipe at night looking, and caught fire with the execution of the recipe!

In the morning I went to the market for fresh pork legs!

The recipe seemed not so complicated, written clearly.Moreover, I already had the experience of cooking boiled legs in a bandage - a really very successful way when the meat of the legs is not boiled during cooking, and when the meat is cooked for 6-7 hours in a row!

And I tried to cook the dish as close as possible to the original!
I specially cooked the legs in a slow cooker, 6-7 hours until the meat is fully cooked. Doused in ghee and bread crumbs with pepper!

A very original recipe!
Soft gelatinous meat of pork legs, crispy bread crust on top, baked from bread crumbs!

It turns out that in 1816, pork legs were cooked, and even grilled!

Another my experience with 🔗

Cook with pleasure and bon appetit!

And I didn’t guess to wind it up with a bandage. If you cook for a couple of hours, you won't get a fret. Thanks, I'll try.

Try it and see how nice they are after cooking

Well, if for jellied meat, then of course you should not bandage