Pork legs fries how to cook. Grandma's recipes

Pork legs are often used for cooking jellied meat, as it turns out to be tasty and rich on them, so in this article we will consider how long it takes to cook pork legs correctly so that they are fully cooked, the meat turns out delicious and they make a good rich broth.

The cooking time of pork knives in a saucepan is quite long, since they need to be cooked over low heat, the meat should boil well (begin to separate from the bone), and a good rich broth should be obtained from the bones:

• On average, pork legs (hooves) need to be cooked for 4-5 hours after boiling water in a saucepan, until the meat begins to separate from the bone.
• How long to cook pork legs in a slow cooker? In a slow cooker, pork legs need to be cooked for an average of 6 hours in the "Stew" mode.

Having learned how long it takes to cook pork legs until cooked, we will consider further how to prepare them for cooking and the cooking process itself, so that in the end they turn out tasty and tender.

How to cook pork legs in a pan?

• Ingredients: pork legs - 2 pcs, water - 2 liters, salt - 1-1.5 tsp, bay leaf - 1-2 pcs, black peppercorns - 3-4 pcs, onion - 1 pc, carrots - 1 PC.
• Total cooking time: 6 hours 30 minutes, preparation time: 2 hours, cooking time: 4 hours 30 minutes.
• Calories: 216 calories (per 100 grams of product).
• Cuisine: Slavic. Type of dish: meat dish. Servings: 2.

The classic way to cook pork legs is to boil them in a pot. Consider step by step how to cook pork legs for jelly in a saucepan:

• First of all, the legs must be prepared for cooking: they are thoroughly washed in warm water, all visible dirt is removed with a knife or a food brush, and then they are washed again.
• Washed and cleaned pork legs should then be soaked in ordinary cold water for 2 hours, then rinsed again.
• After preparation, we proceed to the cooking itself: put the pork legs in a saucepan and pour cold water (the water should be 6-10 cm above the level of the legs) and bring the water to a boil over high heat.
• After boiling water, reduce the fire to a minimum (the water should not boil much), remove the foam formed on the surface of the water and cook the legs for 4-5 hours, covering the pan with a lid.
• After 2-3 hours of cooking, add salt to taste, spices (bay leaf, black peppercorns and allspice), as well as peeled onions and carrots.
• At the end of cooking (when the meat begins to fall behind the bone), set the pan off the heat and let the broth from the leg brew and cool slightly.
• Further, boiled pork legs can be used to prepare other dishes or make jelly by separating the meat from them, chopping it and pouring the broth in which they were cooked.

In conclusion to the article, it can be noted that knowing how much and how to cook pork legs (hooves) in a saucepan, you can cook a delicious rich jellied meat or another pork leg dish. We leave our feedback and useful tips on how to cook pork legs in the comments to the article and share it on social networks if it was useful to you.

Coming to the store for groceries, most housewives completely ignore pork legs, believing that nothing tasty and original, with the possible exception of jelly, can be cooked from them. And absolutely wrong! Despite the fact that cooking pork legs takes more time than cooking, for example, pork ribs or shank, the variety of dishes from pork legs and their taste make them a welcome guest both on our everyday menu and on the festive table. Today we invite you to learn and remember how to cook pork legs with us.

Today, dishes from pork legs are unfairly forgotten in our kitchens, and yet quite recently, our grandmothers knew how to cook mouth-watering snacks and delicious hot dishes from legs. Even today, dishes from pork legs are widely represented in many culinary traditions of the world. Remember at least the well-known traditional German dish Eisbahn - pork legs baked with stewed sauerkraut and spicy hunting sausages. Italian Zampone are also highly valued by gourmets - pork legs stuffed with minced meat with fragrant spices and herbs. In Irish bars, the traditional Crubins appetizer is still popular today - boiled and then pickled or stewed pork legs. In Korean cuisine, pork legs are represented by Partyogi - the legs are boiled with vegetables, herbs and spices and served hot or cold. Pork legs were not forgotten in traditional Russian cuisine either. Jellies and jellies were prepared from them, the legs were boiled and baked, fried and stewed.

Of course, at first glance, cooking dishes from pork legs may seem unnecessarily time-consuming to you. But only at first glance. Having once cooked delicious stewed, stuffed or baked pork legs, you will be surprised how tasty and fragrant they turn out, and the pleasure and gratitude of your loved ones will be the most pleasant reward for your work.

Today KEDEM.RU "Culinary Eden" has collected and recorded for you the most important secrets and tips, along with proven recipes for original dishes that will easily help even the most inexperienced housewives and tell you how to cook pork legs.

1. When choosing pork legs in the store, pay close attention to their appearance and smell. Good pig's feet should be clean, well washed and thoroughly de-haired. The skin should be smooth without damage, its color varies from white, slightly pinkish, to slightly yellow. But dark spots, a bluish or pronounced gray skin tone will tell you that the legs offered to you are no longer fresh. Inspect the cut of the pork leg, it should be even, clean, slightly damp. You should not buy pork legs, the cut of which seems to you too windy or dried up. Press with your finger in the most fleshy part of the pork leg: in a fresh leg, the formed hole will immediately straighten out, and in a stale leg it will remain for a long time. Be sure to smell the legs before buying. Fresh pork legs have a pleasant sweetish aroma. If the pork legs offered to you have a pronounced foreign smell, the smell of ammonia, manure or rot - refuse to buy, nothing good can be cooked from stale legs.

2. Before you start cooking, pork legs must be properly prepared. First of all, rinse the legs under running warm running water, scrape them with a knife or a wire brush and rinse thoroughly again. Place well-cleaned legs in a deep bowl or pan, pour with a mixture of water and milk, taken in equal proportions, and leave in a cool place for several hours or overnight. Rinse well-soaked legs again and dry slightly with paper towels or napkins. Pork legs prepared in this way will require much less time to cook and will favorably differ in a milder taste and delicate aroma with a slight milky note.

3. Most pork leg recipes start with boiling them. The success of the further preparation of your chosen dish will depend on how correctly you cook the pork legs. Prepare, clean and soak the pork feet in advance. Pour enough water into a deep saucepan so that when the legs are immersed, it would cover them by five to ten centimeters. Put the pot on the fire and bring the water to a boil. Lower the pork legs into boiling water, bring to a boil again and carefully remove the foam. Cook the legs covered for one hour over moderate heat. When time is up, add one whole peeled carrot, one large onion, a small piece of celery root, lava leaf, potted black pepper, and a teaspoon of dry mustard powder. Boil everything together for another forty minutes, then salt to taste and cook for another hour. Remove the pot from the heat and let the legs cool in the broth. Pork legs cooked in this way are very tender, juicy and tasty.

4. Armenian cuisine invites us to enjoy the original Mozhozh appetizer - marinated pork legs. It is not at all difficult to prepare it. Thoroughly clean and rinse four pork legs, put them in a deep saucepan, pour boiling water over them and cook under a lid over low heat for three hours. Meanwhile, prepare the brine and marinade. For brine, dissolve six tablespoons of salt in two liters of hot boiled water. To prepare the marinade, mix three liters of cold boiled water, 200 ml. good wine vinegar, 4 tbsp. tablespoons of salt, 10 chopped cloves of garlic, half a bunch of dill (large with your hands), three bay leaves, a teaspoon of black peppercorns. Once the pork feet are ready, remove them from the broth and immediately plunge them into the brine. Leave for 10 minutes. Then remove the legs from the brine, carefully remove the bones and tough tendons, and place the deboned legs in the marinade. Leave for a day at room temperature, and then put in the refrigerator for another day or two. Serve chopped into small pieces and sprinkled with slices of hot pepper and finely chopped fresh herbs.

5. Prefer spicier snacks? Try the Panamanian style pork feet. Boil two pork legs until tender, cool slightly and carefully remove all the bones. Cut the boned legs into small pieces. Cut two fresh cucumbers into thin circles, cut 1-2 hot chili peppers into rings, chop four cloves of garlic, finely chop half a bunch of parsley, half a bunch of cilantro and a few sprigs of green onions. Combine pork, herbs, garlic, peppers and cucumbers and place in a marinating bowl. Prepare the sauce separately. To do this, mix 200 ml. broth in which the legs were cooked, 100 ml. white wine vinegar, 100 ml. vegetable oil, juice of half a lime, 1 tbsp. a spoonful of sugar and 2 teaspoons of salt. Pour the pork legs with the prepared sauce and refrigerate for 12 hours. The finished snack can be served cold or preheated slightly in the microwave.

6. It is not at all difficult to cook pork legs according to the Carpathian recipe. Boil two pork legs until tender, remove the vegetables and whole spices, drain the broth, leaving just enough to lightly cover the legs. In a hot broth with legs, pour 2 tbsp. tablespoons minced garlic and leave for one hour. Meanwhile, prepare the sauce. To do this, mix ½ cup sour cream, 1 tbsp. a spoonful of tomato paste, one minced garlic clove, ½ teaspoon ground paprika, a pinch of cumin, salt and red pepper to taste. Take the pork legs out of the broth, drain slightly, coat thoroughly with the prepared sauce, place in a baking dish and bake in an oven preheated to 180° for 30 minutes. Serve with boiled potatoes and fresh vegetables.

7. Pork legs baked with potatoes and mushrooms are very tasty. Boil two pork legs in advance and let them cool in the broth. While the legs are cooling, peel ten small potatoes, cut one onion into rings and cut into 300 gr slices. fresh forest mushrooms or champignons. Put potato tubers in a greased baking dish, drizzle with melted butter. Next, lay out the onion rings and slices of mushrooms. Lay the pork legs on top of the mushrooms. Mix half a glass of low-fat yogurt with half a glass of dry white wine, add two crushed garlic cloves, a pinch of nutmeg and a pinch of cumin. Pour the resulting sauce over pork legs with potatoes and mushrooms and bake everything in an oven preheated to 180 ° for one hour until the potatoes are ready. Sprinkle with chopped dill before serving.

8. A glass of good beer is the best way to enjoy the traditional German dish Eisbahn - pork legs baked with cabbage. Boil two pork legs in advance until cooked, remove from the broth, transfer to a deep bowl, sprinkle with three tablespoons of chopped garlic, a pinch of black pepper and salt to taste. Lightly rub the garlic and spices into the legs, cover everything with cling film and put in a cool place for 10 - 12 hours. Continue cooking when the legs are completely saturated with the aroma of garlic. Chop half a small head of fresh cabbage, cut into circles five hunting sausages, cut three tomatoes into slices, cut one onion into half rings. In a deep frying pan, heat 2 tbsp. tablespoons of vegetable oil, add onion and fry until soft, then add fresh cabbage and simmer, stirring often, for five minutes. Mix stewed cabbage with 500 gr. sauerkraut, add tomatoes, hunting sausages, 1 tbsp. a spoonful of sugar, 0.5 teaspoon of dill seeds, 0.5 teaspoon of cumin, 1 teaspoon of dried marjoram and thyme. Salt to taste, mix and transfer to a greased baking dish. Lay the pork legs on top, cover the dishes tightly with foil and bake in an oven preheated to 180 ° for an hour and a half. 15 minutes before cooking, remove the foil and let the legs lightly brown.

9. Appetizing in appearance and incredibly tasty, breaded fried pork legs are easy to prepare. Boil until tender, cool in the broth and cut two pork legs into portions in portions at the joints. Rub the legs with ground black pepper and dried garlic, drizzle generously with melted butter and roll in breadcrumbs. Place the legs prepared in this way in a greased baking dish, place a small piece of butter on top of each leg and bake in an oven preheated to 180 ° for 20 minutes until golden brown. Serve with mashed potatoes or stewed cabbage. Be sure to serve your favorite hot sauce with the fried legs.

10. Stuffed pork legs according to the Italian recipe, Zampone, will easily decorate both your everyday menu and the festive table. Through a meat grinder with a medium grate, pass together half a kilogram of pork neck and pork belly. Add 1 teaspoon of sugar, 1 teaspoon of dry mustard, ½ teaspoon of white pepper, a pinch of nutmeg, marjoram, thyme and lemon zest to the minced meat, salt to taste. Mix everything thoroughly. Carefully scrape and rinse two pork feet, soak them in cool water for an hour and dry them slightly. With a stocking, carefully remove the skin from the pork legs, helping yourself with a very sharp knife, leaving it only on the hoof itself. Remove the bones with the remaining meat along the joint closest to the hoof. Fill the pork skin prepared in this way with minced meat with spices, and tie the top tightly or sew it up with a thick thread. Pour four liters of meat broth into a deep saucepan, add 2 teaspoons of salt and two bay leaves, and then bring to a boil. Put the stuffed legs into the boiling broth, bring to a boil again and cook over low heat for three hours. Remove the finished legs from the broth and cool. Before serving, cut the legs into circles.

And on the pages of "Culinary Eden" you can always find even more proven recipes and interesting ideas that will definitely tell you how to cook pork legs.

The question of how to cook pork legs has never arisen before. They have a direct road to jelly. Today is about how to cook pork legs in a different way.

Already once upon a time I wrote about the preparation of the “serious part of the pork leg” in the recipe. This dish was enjoyed by my parents and friends. And when it is cooked (and, you yourself understand that autumn and winter are suitable for such a hearty dish), then you need company and beer to eat. And then I somehow caught my eye on the pork legs in the store and remembered the French recipe for their preparation.

Like the Germans, the French are connoisseurs of such delicacies as pork legs. And there is a simple dish called

Pork legs in Lyon

Everything about this recipe is simple.

Ingredients

• 1-2-3 etc. pork legs (according to your desire, the size of the company and the pan)
• 1-2 carrots
• Green part of a leek
• 1-2 onions (chopped with a few cloves)
• Salt, black peppercorns
• Half a celery tuber
• 1 bay leaf
• Mustard
• Breadcrumbs

Cooking

• First of all, wash the pork legs under water with a brush or sponge. To make them wash better, you can pre-soak them in water for several hours. Then fill them with clean water and boil for 15 minutes.

• While the legs are cooking there, we do not waste time and can do vegetables. They need to be washed, peeled onions, chopped with a few cloves. Peel and wash the carrots and half of the celery tuber. And for this broth, you can use a well-washed green part of a leek, if you have it. But you can do without it.

• After the pork legs have boiled in the first water, drain the water, wash the legs again and fill with clean water. After that, you can add all the ingredients, except mustard and breadcrumbs, of course, to a saucepan with new clean water and legs, in order to boil the leg in such a broth over low heat for an average of two to three hours, depending on the size of the legs and the age of the pig. By the way, if you want the skin not to tear too much, then you can initially tie the legs with a thread around the circumference. But I think it's redundant.

• After cooking, remove the legs from the broth, cool, then coat generously with mustard, put in a suitable dish, cover with cling film and refrigerate to marinate the legs there (ideally, at least 12 hours). If you don't have that much time, then at least a few hours.

• Then, after the legs are marinated, roll them in breadcrumbs and deep-fry. I did not follow the last recommendations, but baked in the oven without crackers. After the pork legs are cooked, they can be cut in half lengthwise. Then they will lie more stably on the baking sheet.

• Serve with stewed cabbage or just lettuce. Who loves beer, be sure to include it in the menu, then you will have pork legs for beer.

Well, you can also make terrine out of pork legs.

Terrine of pork feet with red wine

Ingredients

• 1 onion (with clove buds)
• 1 leek
• 1 celery
• 1 carrot
• 0.5 liters of dry red wine
• Salt, pepper, bay leaf

Cooking

• With the legs, do the same cleaning manipulation as in the first recipe. Boil them for 15 minutes, and, as in the first recipe, pour clean water and put the peeled and washed vegetables and the white part of the leek. To make the legs cook better and faster, they can be cut in half lengthwise. By the way, this is not as difficult as I initially imagined (you will not cut the bone along the length).

• If you use a pressure cooker, then one hour will be enough for you. And if you have a regular saucepan or goose, then the legs need to be cooked for two to three hours (depending on size). After this time, remove the legs from the broth and, after cooling, cut into small pieces and discard all the bones. You need to do this only by hand (I don’t know another way).

• After the meat is disassembled into pieces, pour it with half a liter of red wine and half a liter of strained broth, in which the legs were boiled. And in the same pan where the broth was boiled, cook over low heat for another 60 minutes. Salt and pepper 15 minutes before the end of cooking.

• Then turn off the fire, cool the pieces of pork legs and pour into a special rectangular shape covered with cling film. A mixture of broth and wine, of course, is also sent there. If you do not have a rectangular shape, then you can use any friend. Since our pork knuckle terrine is essentially similar to jellied meat. Place in the refrigerator to chill overnight.

• After you take it out of the refrigerator, it will need to be cut into small pieces. And you can apply.

Here's how to cook pork legs in French recipes.

Pork legs baked in the oven is a popular German dish. The legs are baked in different marinades, after boiling them. Serve baked pork legs with sauerkraut or stewed cabbage, fresh vegetables and cold beer.

To cook pork legs baked in the oven, take the products from the list. The legs should be washed under running water, scraped well with a knife, soaked in cold water for several hours. The water needs to be changed several times.

Pour the legs with clean cold water, put on the stove. When the water boils, boil for 5 minutes, drain the water, scrape the legs again with a knife.

Pour again with clean water and cook over low heat for 1 hour.

After a while, add the cut onion, laurel, peppercorns, salt and cook for at least another hour and a half. The bones should separate well.

Prepare marinade. Mix sour cream, mustard, soy sauce and garlic.

Transfer the legs to a baking dish, salt and pepper.

Lubricate the legs with marinade, pour a little broth into the mold, in which the legs were cooked, bake in an oven preheated to 180 degrees for 40 minutes. Every 10 minutes, grease the legs with marinade and broth from the mold.

Pork legs baked in the oven are ready. Serve with fresh vegetables or stewed cabbage.

And of course with a glass of cold beer.

Coming to the store for groceries, most housewives completely ignore pork legs, believing that nothing tasty and original, with the possible exception of jelly, can be cooked from them. And absolutely wrong! Despite the fact that cooking pork legs takes more time than cooking, for example, pork ribs or shank, the variety of dishes from pork legs and their taste make them a welcome guest both on our everyday menu and on the festive table. Today we invite you to learn and remember how to cook pork legs with us.

Today, dishes from pork legs are unfairly forgotten in our kitchens, and yet quite recently, our grandmothers knew how to cook mouth-watering snacks and delicious hot dishes from legs. Even today, dishes from pork legs are widely represented in many culinary traditions of the world. Remember at least the well-known traditional German dish Eisbahn - pork legs baked with stewed sauerkraut and spicy hunting sausages. Italian Zampone are also highly valued by gourmets - pork legs stuffed with minced meat with fragrant spices and herbs. In Irish bars, the traditional Crubins appetizer is still popular today - boiled and then pickled or stewed pork legs. In Korean cuisine, pork legs are represented by Partyogi - the legs are boiled with vegetables, herbs and spices and served hot or cold. Pork legs were not forgotten in traditional Russian cuisine either. Jellies and jellies were prepared from them, the legs were boiled and baked, fried and stewed.

Of course, at first glance, cooking dishes from pork legs may seem unnecessarily time-consuming to you. But only at first glance. Having once cooked delicious stewed, stuffed or baked pork legs, you will be surprised how tasty and fragrant they turn out, and the pleasure and gratitude of your loved ones will be the most pleasant reward for your work.

Today, the Culinary Eden website has collected and recorded for you the most important secrets and tips, along with proven recipes for original dishes that will easily help even the most inexperienced housewives and tell you how to cook pork legs.

1. When choosing pork legs in the store, pay close attention to their appearance and smell. Good pig's feet should be clean, well washed and thoroughly de-haired. The skin should be smooth without damage, its color varies from white, slightly pinkish, to slightly yellow. But dark spots, a bluish or pronounced gray skin tone will tell you that the legs offered to you are no longer fresh. Inspect the cut of the pork leg, it should be even, clean, slightly damp. You should not buy pork legs, the cut of which seems to you too windy or dried up. Press with your finger in the most fleshy part of the pork leg: in a fresh leg, the formed hole will immediately straighten out, and in a stale leg it will remain for a long time. Be sure to smell the legs before buying. Fresh pork legs have a pleasant sweetish aroma. If the pork legs offered to you have a pronounced foreign smell, the smell of ammonia, manure or rot - refuse to buy, nothing good can be cooked from stale legs.

2. Before you start cooking, pork legs must be properly prepared. First of all, rinse the legs under running warm running water, scrape them with a knife or a wire brush and rinse thoroughly again. Place well-cleaned legs in a deep bowl or pan, pour with a mixture of water and milk, taken in equal proportions, and leave in a cool place for several hours or overnight. Rinse well-soaked legs again and dry slightly with paper towels or napkins. Pork legs prepared in this way will require much less time to cook and will favorably differ in a milder taste and delicate aroma with a slight milky note.

3. Most pork leg recipes start with boiling them. The success of the further preparation of your chosen dish will depend on how correctly you cook the pork legs. Prepare, clean and soak the pork feet in advance. Pour enough water into a deep saucepan so that when the legs are immersed, it would cover them by five to ten centimeters. Put the pot on the fire and bring the water to a boil. Lower the pork legs into boiling water, bring to a boil again and carefully remove the foam. Cook the legs covered for one hour over moderate heat. When time is up, add one whole peeled carrot, one large onion, a small piece of celery root, lava leaf, potted black pepper, and a teaspoon of dry mustard powder. Boil everything together for another forty minutes, then salt to taste and cook for another hour. Remove the pot from the heat and let the legs cool in the broth. Pork legs cooked in this way are very tender, juicy and tasty.

4. Armenian cuisine invites us to enjoy the original Mozhozh appetizer - marinated pork legs. It is not at all difficult to prepare it. Thoroughly clean and rinse four pork legs, put them in a deep saucepan, pour boiling water over them and cook under a lid over low heat for three hours. Meanwhile, prepare the brine and marinade. For brine, dissolve six tablespoons of salt in two liters of hot boiled water. To prepare the marinade, mix three liters of cold boiled water, 200 ml. good wine vinegar, 4 tbsp. tablespoons of salt, 10 chopped cloves of garlic, half a bunch of dill (large with your hands), three bay leaves, a teaspoon of black peppercorns. Once the pork feet are ready, remove them from the broth and immediately plunge them into the brine. Leave for 10 minutes. Then remove the legs from the brine, carefully remove the bones and tough tendons, and place the deboned legs in the marinade. Leave for a day at room temperature, and then put in the refrigerator for another day or two. Serve chopped into small pieces and sprinkled with slices of hot pepper and finely chopped fresh herbs.

5. Prefer spicier snacks? Try the Panamanian style pork feet. Boil two pork legs until tender, cool slightly and carefully remove all the bones. Cut the boned legs into small pieces. Cut two fresh cucumbers into thin circles, cut 1-2 hot chili peppers into rings, chop four cloves of garlic, finely chop half a bunch of parsley, half a bunch of cilantro and a few sprigs of green onions. Combine pork, herbs, garlic, peppers and cucumbers and place in a marinating bowl. Prepare the sauce separately. To do this, mix 200 ml. broth in which the legs were cooked, 100 ml. white wine vinegar, 100 ml. vegetable oil, juice of half a lime, 1 tbsp. a spoonful of sugar and 2 teaspoons of salt. Pour the pork legs with the prepared sauce and refrigerate for 12 hours. The finished snack can be served cold or preheated slightly in the microwave.

6. It is not at all difficult to cook pork legs according to the Carpathian recipe. Boil two pork legs until tender, remove the vegetables and whole spices, drain the broth, leaving just enough to lightly cover the legs. In a hot broth with legs, pour 2 tbsp. tablespoons minced garlic and leave for one hour. Meanwhile, prepare the sauce. To do this, mix ½ cup sour cream, 1 tbsp. a spoonful of tomato paste, one minced garlic clove, ½ teaspoon ground paprika, a pinch of cumin, salt and red pepper to taste. Take the pork legs out of the broth, drain slightly, coat thoroughly with the prepared sauce, place in a baking dish and bake in an oven preheated to 180° for 30 minutes. Serve with boiled potatoes and fresh vegetables.

7. Pork legs baked with potatoes and mushrooms are very tasty. Boil two pork legs in advance and let them cool in the broth. While the legs are cooling, peel ten small potatoes, cut one onion into rings and cut into 300 gr slices. fresh forest mushrooms or champignons. Put potato tubers in a greased baking dish, drizzle with melted butter. Next, lay out the onion rings and slices of mushrooms. Lay the pork legs on top of the mushrooms. Mix half a glass of low-fat yogurt with half a glass of dry white wine, add two crushed garlic cloves, a pinch of nutmeg and a pinch of cumin. Pour the resulting sauce over pork legs with potatoes and mushrooms and bake everything in an oven preheated to 180 ° for one hour until the potatoes are ready. Sprinkle with chopped dill before serving.

8. A glass of good beer is the best way to enjoy the traditional German dish Eisbahn - pork legs baked with cabbage. Boil two pork legs in advance until cooked, remove from the broth, transfer to a deep bowl, sprinkle with three tablespoons of chopped garlic, a pinch of black pepper and salt to taste. Lightly rub the garlic and spices into the legs, cover everything with cling film and put in a cool place for 10 - 12 hours. Continue cooking when the legs are completely saturated with the aroma of garlic. Chop half a small head of fresh cabbage, cut into circles five hunting sausages, cut three tomatoes into slices, cut one onion into half rings. In a deep frying pan, heat 2 tbsp. tablespoons of vegetable oil, add onion and fry until soft, then add fresh cabbage and simmer, stirring often, for five minutes. Mix stewed cabbage with 500 gr. sauerkraut, add tomatoes, hunting sausages, 1 tbsp. a spoonful of sugar, 0.5 teaspoon of dill seeds, 0.5 teaspoon of cumin, 1 teaspoon of dried marjoram and thyme. Salt to taste, mix and transfer to a greased baking dish. Lay the pork legs on top, cover the dishes tightly with foil and bake in an oven preheated to 180 ° for an hour and a half. 15 minutes before cooking, remove the foil and let the legs lightly brown.

9. Appetizing in appearance and incredibly tasty, breaded fried pork legs are easy to prepare. Boil until tender, cool in the broth and cut two pork legs into portions in portions at the joints. Rub the legs with ground black pepper and dried garlic, drizzle generously with melted butter and roll in breadcrumbs. Place the legs prepared in this way in a greased baking dish, place a small piece of butter on top of each leg and bake in an oven preheated to 180 ° for 20 minutes until golden brown. Serve with mashed potatoes or stewed cabbage. Be sure to serve your favorite hot sauce with the fried legs.

10. Stuffed pork legs according to the Italian recipe, Zampone, will easily decorate both your everyday menu and the festive table. Through a meat grinder with a medium grate, pass together half a kilogram of pork neck and pork belly. Add 1 teaspoon of sugar, 1 teaspoon of dry mustard, ½ teaspoon of white pepper, a pinch of nutmeg, marjoram, thyme and lemon zest to the minced meat, salt to taste. Mix everything thoroughly. Carefully scrape and rinse two pork feet, soak them in cool water for an hour and dry them slightly. With a stocking, carefully remove the skin from the pork legs, helping yourself with a very sharp knife, leaving it only on the hoof itself. Remove the bones with the remaining meat along the joint closest to the hoof. Fill the pork skin prepared in this way with minced meat with spices, and tie the top tightly or sew it up with a thick thread. Pour four liters of meat broth into a deep saucepan, add 2 teaspoons of salt and two bay leaves, and then bring to a boil. Put the stuffed legs into the boiling broth, bring to a boil again and cook over low heat for three hours. Remove the finished legs from the broth and cool. Before serving, cut the legs into circles.

And on the pages of "Culinary Eden" you can always find even more proven recipes and interesting ideas that will definitely tell you how to cook pork legs.