Delicious dishes made from pork feet. Grandma's recipes. Pork feet. How to cook pork legs in a saucepan

29652 1

Pork legs, despite their cheapness, are considered a delicacy. This is an exquisite and popular dish of many nations. The geography of pork feet is vast. They are prepared in Germany, France, the Czech Republic, Ukraine, Belarus, Russia, and Georgia. When choosing pork legs at the market or in a store, you need to pay attention to the color of the legs and the smell. Fresh pork legs have a pleasant smell of meat. Externally well oiled, without bristles, pinkish, without damage. Dark spots and a blue-gray tint indicate that the legs are not fresh, perhaps even frozen several times. The cut of the legs should be smooth, clean, moist, without ichor. When pressing in the softest part, the hole quickly levels out and the skin becomes elastic.

Cooking the legs always starts with cleaning them. To make the legs easier to clean, they should be soaked in cold water for several hours or overnight. Then use a knife to remove all dirt and stubble from the skin. Rinse the legs in cold water and then use according to the recipe.

In Georgia, the cold dish muzhuzhi is prepared from the legs, very similar to Russian jellied meat.

To prepare jellied meat, take the legs, as well as pig ears and tails. The prepared products are soaked in cold water, then scraped with a knife, and, if necessary, cut into pieces. Processed meat products are poured with water and boiled for 40 minutes. Then the legs are transferred to another pan, the broth is filtered, the legs are poured again, roots and spices are added and cooked under the lid for 5 hours. At the same time, in another bowl, boil the pork flesh until soft with salt and spices, season with wine vinegar. The legs and tails are removed and the meat is separated from the bones. Boiled pork is separated into fibers, mixed with cilantro, red basil, chopped garlic, red and black pepper. The meat is placed in deep plates or ceramic forms. Pour the cooled broth over the meat and put it in the refrigerator so that the muzhuzhi hardens. Serve muzhuzhi, cutting into portions with a sharp knife.

Honey glazed legs are a favorite dish of Swedes. The legs are soaked, scraped, then transferred to a saucepan, poured with a small amount of water and boiled for 3 hours; an hour before the broth is ready, the broth is salted thoroughly. The legs are removed from the broth, rubbed with a mixture of mustard and honey and baked until golden brown in a hot oven. The potatoes are baked separately. The legs are served with potatoes, sprinkled with garlic and chopped rosemary.

Legs in soy sweet and spicy sauce are prepared in China. The legs are cleaned, dipped in boiling water, cooked until tender, and salted at the very end. Remove the legs from the water and dry. Heat the fat in a wok, dip the legs into it, fry it, add soy sauce, honey, garlic, and chili pepper. Turn the legs often so that the sauce covers the entire surface. The legs are served with boiled rice.

Leg jellied meat is cooked in Russia. For jellied meat, take 1 kilogram of pork legs and beef pulp, roots, bay leaf, and garlic. The pork legs are scalded with boiling water, placed in a pan, filled with water, brought to a boil, and the foam removed. The peeled roots are fried in a dry frying pan without oil to give them flavor. Place the roots on the legs and add the beef to the pan. Cook until the beef is soft. Season with salt, allspice and bay leaf. Cook the meat and legs for another 20 minutes. The beef and legs are removed, separated into fibers, and the skin and bones are discarded. The broth is filtered, seasoned with pepper and garlic. The meat is placed in ceramic molds, filled with broth, and refrigerated. Before serving, skim off any fat that has formed on the surface.

The Germans prefer to cook pork legs with sauerkraut. This recipe has been around for many years. The pork legs are cleaned of bristles by first soaking them in cold water overnight. Boil the legs until tender in salted water. The legs are cooled, rubbed with chopped garlic and put in the refrigerator for several hours.
Peel the garlic, chop finely. Remove the legs from the pan, dry them, place in a bowl, sprinkle with garlic, salt and pepper. Cover and refrigerate overnight.
Onions and smoked meats are fried in a frying pan. Add cabbage, previously washed to remove sour juice with boiled water. Add chopped tomatoes, dill seeds or caraway seeds, sugar, simmer for 10 minutes, stirring. The cabbage is placed in a patch, and pork legs are placed on top. Cover the patch with a lid or foil and place in the oven for 2 hours. Simmer at 150`C. 20 minutes before cooking, remove the foil and sprinkle the dish with thyme, allspice and bay leaf. Serve pork legs with cabbage, cutting each into 2 parts lengthwise.

In the Czech Republic, pork legs are baked in beer. The legs are cleaned and boiled in water until half cooked. They chop it up, put it in a deep mold, pour it with beer, cover it with spices, garlic, sugar, add half a lemon, and bake it in the oven. The legs are removed, the sauce is filtered and evaporated by 1/3. The legs are served with sauce and boiled potatoes.

In Belarus they cook a hot, fatty and aromatic soup with legs. The peeled legs are cut lengthwise into 2 parts, placed in a saucepan, and cooked for 2 hours over low heat. Add salt, finely chopped onion, and diced potatoes to the broth. Cook until the potatoes are soft. Season the soup with garlic and finely chopped dill.

In Italy, the legs are cooked with tomatoes, olives, herbs and garlic. The legs are cleaned, cut into 2-3 parts, and fried in oil. Pour a small amount of water over the legs and cook covered for 1 hour. Then add tomatoes, salt to taste, sugar, wine vinegar, garlic, olives. Stew the legs for another 1 hour. Sprinkle with herbs before serving.

In Ukraine they prepare kulesh with pork legs. The peeled legs are chopped and fried in a cauldron with onions and garlic. Fill with water and cook covered for 2 hours. Then add washed millet to the broth, salt to taste, cook, stirring, until the cereal is soft. Kulesh is served in deep plates.

When going to the grocery store, most housewives completely ignore pork legs, believing that nothing tasty and original, with the exception of jellied meat, can be prepared from them. And absolutely in vain! Despite the fact that cooking pork legs takes longer than cooking, for example, pork ribs or knuckles, the variety of dishes made from pork legs and their taste make them a welcome guest on both our everyday menu and the holiday table. Today we invite you to learn and remember with us how to cook pork legs.

Today, in our kitchens, dishes made from pork legs are unfairly forgotten, but just recently our grandmothers knew how to prepare delicious snacks and delicious hot dishes from the legs. Even today, pork leg dishes are widely represented in many culinary traditions around the world. Just remember the well-known traditional dish of German cuisine, Eisbahn - pork legs baked with stewed sauerkraut and spicy hunting sausages. Italian Zampone - pork legs stuffed with minced meat with aromatic spices and herbs - are also highly valued by gourmets. The traditional snack Krubins is still popular in Irish bars today - boiled and then pickled or stewed pork legs. In Korean cuisine, pork legs are represented by the dish Partyogi - the legs are boiled with vegetables, herbs and spices and served hot or cold. Pork legs have not been forgotten in traditional Russian cuisine. Jellied meats and jellies were prepared from them, the legs were boiled and baked, fried and stewed.

Of course, at first glance, preparing dishes from pork feet may seem unreasonably time consuming. But only at first glance. Once you prepare delicious stewed, stuffed or baked pork legs, you will be surprised at how tasty and aromatic 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 a store, pay close attention to their appearance and smell. Good pig's feet should be clean, well washed and thoroughly free of bristles. The skin should be smooth without damage, its color varies from white, slightly pinkish, to slightly yellow. But dark spots, a bluish or distinctly gray tint to the skin will tell you that the legs offered to you are no longer fresh. Inspect the cut of the pork leg; it should be smooth, clean, and slightly damp. You should not buy pork legs, the cut of which seems too weathered or dried out to you. Press your finger into the meatiest part of the pork leg: in a fresh leg, the resulting hole will immediately straighten out, but in a stale leg, it will remain for a long time. Be sure to smell the feet before purchasing. Fresh pork legs have a pleasant sweetish aroma. If the pork legs offered to you have a distinct foreign odor, the smell of ammonia, manure or rot, refuse the purchase; nothing good can be prepared from stale legs.

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

3. Most recipes for pork feet begin with boiling them. The success of further preparation of your chosen dish will depend on how correctly you cook the pork legs. Prepare, clean and soak the pork legs in advance. Pour enough water into a deep saucepan so that when the legs are immersed, it covers them by five to ten centimeters. Place the pan on the fire and bring the water to a boil. Place the pork legs into boiling water, bring to a boil again and carefully skim off the foam. Cook the legs, covered, for one hour over moderate heat. Once the time is up, add one whole peeled carrot, one large onion, a small piece of celery root, lava leaf, a pot of black pepper and a teaspoon of dry mustard powder. Cook everything together for another forty minutes, then add salt to taste and cook for another hour. Remove the pan 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 snack Mozhozh - pickled pork legs. It's not at all difficult to prepare. Thoroughly clean and rinse four pork legs, place them in a deep saucepan, pour boiling water over them and simmer, covered, over low heat for three hours. Meanwhile, prepare the brine and marinade. To make 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. spoons of salt, 10 crushed cloves of garlic, half a bunch of dill (tear coarsely with your hands), three bay leaves, a teaspoon of black peppercorns. Once the pork feet are done, remove them from the broth and immediately submerge them in the brine. Leave for 10 minutes. Then remove the legs from the brine, carefully remove the bones and tough tendons and place the boned legs into the marinade. Leave for a day at room temperature, and then put in the refrigerator for another one to two days. Serve by chopping into small pieces and sprinkling with slices of hot pepper and finely chopped fresh herbs.

5. Do you prefer spicier snacks? Try making Panamanian pork trotters. Boil two pork legs until tender, cool slightly and carefully remove all bones. Cut the deboned legs into small pieces. Cut two fresh cucumbers into thin slices, 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 several 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 prepared sauce over the pork legs and refrigerate for 12 hours. The finished snack can be served cold or preheated slightly in the microwave.

6. It’s 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, and discard the broth, leaving only enough to lightly cover the legs. Pour 2 tbsp into the hot broth with legs. spoons of chopped 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 crushed clove of garlic, ½ teaspoon of ground paprika, a pinch of cumin, salt and red pepper to taste. Remove the pork legs from the broth, lightly drain, 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 potato tubers, cut one onion into rings and cut into 300 g slices. fresh forest mushrooms or champignons. Place the potatoes in a greased baking dish and drizzle with melted butter. Next add onion rings and mushroom slices. Place 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 chopped cloves of garlic, a pinch of nutmeg and a pinch of cumin. Pour the resulting sauce over the pork legs with potatoes and mushrooms and bake everything in an oven preheated to 180° for one hour until the potatoes are ready. Before serving, sprinkle with chopped dill.

8. The traditional German dish Eisbahn - pork legs baked with cabbage - goes perfectly with a glass of good beer. Boil two pork legs in advance until tender, remove from the broth, place in 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 it 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 five hunting sausages into circles, cut three tomatoes into slices, cut one onion into half rings. In a deep frying pan, heat 2 tbsp. spoons of vegetable oil, add the 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 teaspoons of dill seeds, 0.5 teaspoons of caraway seeds, 1 teaspoon each of dried marjoram and thyme. Add salt to taste, stir and place in a greased baking dish. Place pork legs on top, cover the dish tightly with foil and bake in an oven preheated to 180° for one and a half hours. 15 minutes before cooking, remove the foil and let the legs brown slightly.

9. Easy-to-prepare, breaded and fried pork legs are appetizing in appearance and incredibly tasty. Boil until tender, cool in the broth and cut two pork legs into portions into 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 the fried legs with your favorite hot sauce.

10. Stuffed pork legs according to the Italian recipe, Zampone, will easily decorate both your everyday menu and your holiday table. Through a meat grinder with a medium grid, pass half a kilogram of pork neck and pork belly together. 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. Thoroughly scrape and rinse two pork legs, soak them in cool water for an hour and lightly drain. Using 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 at the joint closest to the claw. Fill the pork skin prepared in this way tightly with minced meat with spices, and tie the top tightly or sew with 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. Place the stuffed legs into the boiling broth, bring to a boil again and simmer 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.

I have a rich inheritance. My grandmothers and my husband’s grandmother shared with me many now forgotten recipes. This is one of them.

We will need two pork feet per serving for men, and one each for women and children. This dish is eaten only freshly prepared. Then it didn't work.

In addition, you also need small heads of onions, parsley or celery root, garlic, carrots, bay leaves, peppercorns and other spices you like. For breading you need white stale or dried bread, an egg and butter.

I soak the legs for several hours in cold water and carefully clean and scrub them.

Each leg should be wrapped tightly with a bandage. For what? So that the skin does not burst during cooking and the legs retain their integrity. I decided to experiment and placed several legs in an elastic bandage. But as it turned out, it was in vain.

2

Cook the legs at low boil for 2-2.5 hours with all the roots and vegetables.

3

Cool without removing from the broth.

4

The photo shows that the leg, which was cooked in an elastic bandage, burst.

5

6

Grind the dried diced bread in a blender into coarse crumbs.

7

Dry the legs removed from the broth, dip in the egg and roll in bread crumbs. I try to stick crumbs as much as possible, the more the better.

Place on a baking sheet and place a piece of butter on top.

8

Bake in the oven as hot as possible or under the grill until golden brown.

Serve immediately with sauerkraut, horseradish, and mustard.

9

The dish has an amazing combination of crispy breading and the softest melting texture of the leg meat.

When going to the grocery store, most housewives completely ignore pork legs, believing that nothing tasty and original, with the exception of jellied meat, can be prepared from them. And absolutely in vain! Despite the fact that cooking pork legs takes longer than cooking, for example, pork ribs or knuckles, the variety of dishes made from pork legs and their taste make them a welcome guest on both our everyday menu and the holiday table. Today we invite you to learn and remember with us how to cook pork legs.

Today, in our kitchens, dishes made from pork legs are unfairly forgotten, but just recently our grandmothers knew how to prepare delicious snacks and delicious hot dishes from the legs. Even today, pork leg dishes are widely represented in many culinary traditions around the world. Just remember the well-known traditional dish of German cuisine, Eisbahn - pork legs baked with stewed sauerkraut and spicy hunting sausages. Italian Zampone - pork legs stuffed with minced meat with aromatic spices and herbs - are also highly valued by gourmets. The traditional snack Krubins is still popular in Irish bars today - boiled and then pickled or stewed pork legs. In Korean cuisine, pork legs are represented by the dish Partyogi - the legs are boiled with vegetables, herbs and spices and served hot or cold. Pork legs have not been forgotten in traditional Russian cuisine. Jellied meats and jellies were prepared from them, the legs were boiled and baked, fried and stewed.

Of course, at first glance, preparing dishes from pork feet may seem unreasonably time consuming. But only at first glance. Once you prepare delicious stewed, stuffed or baked pork legs, you will be surprised at how tasty and aromatic 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 a store, pay close attention to their appearance and smell. Good pig's feet should be clean, well washed and thoroughly free of bristles. The skin should be smooth without damage, its color varies from white, slightly pinkish, to slightly yellow. But dark spots, a bluish or distinctly gray tint to the skin will tell you that the legs offered to you are no longer fresh. Inspect the cut of the pork leg; it should be smooth, clean, and slightly damp. You should not buy pork legs, the cut of which seems too weathered or dried out to you. Press your finger into the meatiest part of the pork leg: in a fresh leg, the resulting hole will immediately straighten out, but in a stale leg, it will remain for a long time. Be sure to smell the feet before purchasing. Fresh pork legs have a pleasant sweetish aroma. If the pork legs offered to you have a distinct foreign odor, the smell of ammonia, manure or rot, refuse the purchase; nothing good can be prepared from stale legs.

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

3. Most recipes for pork feet begin with boiling them. The success of further preparation of your chosen dish will depend on how correctly you cook the pork legs. Prepare, clean and soak the pork legs in advance. Pour enough water into a deep saucepan so that when the legs are immersed, it covers them by five to ten centimeters. Place the pan on the fire and bring the water to a boil. Place the pork legs into boiling water, bring to a boil again and carefully skim off the foam. Cook the legs, covered, for one hour over moderate heat. Once the time is up, add one whole peeled carrot, one large onion, a small piece of celery root, lava leaf, a pot of black pepper and a teaspoon of dry mustard powder. Cook everything together for another forty minutes, then add salt to taste and cook for another hour. Remove the pan 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 snack Mozhozh - pickled pork legs. It's not at all difficult to prepare. Thoroughly clean and rinse four pork legs, place them in a deep saucepan, pour boiling water over them and simmer, covered, over low heat for three hours. Meanwhile, prepare the brine and marinade. To make 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. spoons of salt, 10 crushed cloves of garlic, half a bunch of dill (tear coarsely with your hands), three bay leaves, a teaspoon of black peppercorns. Once the pork feet are done, remove them from the broth and immediately submerge them in the brine. Leave for 10 minutes. Then remove the legs from the brine, carefully remove the bones and tough tendons and place the boned legs into the marinade. Leave for a day at room temperature, and then put in the refrigerator for another one to two days. Serve by chopping into small pieces and sprinkling with slices of hot pepper and finely chopped fresh herbs.

5. Do you prefer spicier snacks? Try making Panamanian pork trotters. Boil two pork legs until tender, cool slightly and carefully remove all bones. Cut the deboned legs into small pieces. Cut two fresh cucumbers into thin slices, 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 several 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 prepared sauce over the pork legs and refrigerate for 12 hours. The finished snack can be served cold or preheated slightly in the microwave.

6. It’s 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, and discard the broth, leaving only enough to lightly cover the legs. Pour 2 tbsp into the hot broth with legs. spoons of chopped 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 crushed clove of garlic, ½ teaspoon of ground paprika, a pinch of cumin, salt and red pepper to taste. Remove the pork legs from the broth, lightly drain, 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 potato tubers, cut one onion into rings and cut into 300 g slices. fresh forest mushrooms or champignons. Place the potatoes in a greased baking dish and drizzle with melted butter. Next add onion rings and mushroom slices. Place 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 chopped cloves of garlic, a pinch of nutmeg and a pinch of cumin. Pour the resulting sauce over the pork legs with potatoes and mushrooms and bake everything in an oven preheated to 180° for one hour until the potatoes are ready. Before serving, sprinkle with chopped dill.

8. The traditional German dish Eisbahn - pork legs baked with cabbage - goes perfectly with a glass of good beer. Boil two pork legs in advance until tender, remove from the broth, place in 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 it 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 five hunting sausages into circles, cut three tomatoes into slices, cut one onion into half rings. In a deep frying pan, heat 2 tbsp. spoons of vegetable oil, add the 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 teaspoons of dill seeds, 0.5 teaspoons of caraway seeds, 1 teaspoon each of dried marjoram and thyme. Add salt to taste, stir and place in a greased baking dish. Place pork legs on top, cover the dish tightly with foil and bake in an oven preheated to 180° for one and a half hours. 15 minutes before cooking, remove the foil and let the legs brown slightly.

9. Easy-to-prepare, breaded and fried pork legs are appetizing in appearance and incredibly tasty. Boil until tender, cool in the broth and cut two pork legs into portions into 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 the fried legs with your favorite hot sauce.

10. Stuffed pork legs according to the Italian recipe, Zampone, will easily decorate both your everyday menu and your holiday table. Through a meat grinder with a medium grid, pass half a kilogram of pork neck and pork belly together. 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. Thoroughly scrape and rinse two pork legs, soak them in cool water for an hour and lightly drain. Using 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 at the joint closest to the claw. Fill the pork skin prepared in this way tightly with minced meat with spices, and tie the top tightly or sew with 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. Place the stuffed legs into the boiling broth, bring to a boil again and simmer 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.