Upon arrival in Georgia, it will probably be ridiculous to order dumplings or borscht. This country is known for its unique dishes that can only be tasted in Georgia or ordered at our restaurant “Jo-Jo”. One such dish is muzhuzhi.

What is this?

In short, this is a dish that is made from pork legs and resembles jellied meat.
Take note: Although pork feet are inexpensive, they are a delicacy in Georgia. In addition, in order not to spoil your husband, you need to choose the legs correctly. First, take a closer look at their appearance; they should be well oiled, have a healthy, pink color, and be without stubble. The presence of spots indicates that the product is not fresh or that the legs have been frozen. Secondly, don't be afraid to smell it. There should be no unpleasant odor. Third, try pressing on the soft part. The hole formed during pressure should quickly level out.

Cooking secrets

1. Along with the legs for preparing muzhuzhi, you can buy pig tails and ears.
2. Be sure to soak the legs in cold water for 2-3 hours, then clean them well with a knife.
3. It is best to use a large pan for cooking.
4. Cook the legs over low heat for 3-4 hours.
5. As the liquid boils away, do not forget to add water.
6. Well, spices. They can be added according to the recipe or based on your requirements. Here, most likely, the principle will apply: to each his own. Therefore, do not be afraid to show your imagination and experiment with spices.

What to eat with husbands

Is your husband ready yet? The dish is always served cold with pita bread, adjika or mustard. They will give the dish a special taste. Before serving, garnish the muzhuzhi with basil and green onions. Oh, and don't forget a glass of vodka!

Chemical composition and calorie content of muzhuzhi

This dish is rich in micro- and macroelements. There is a lot of copper, fluorine, boron, sulfur, calcium, phosphorus. Despite the fact that the dish takes a long time to cook, vitamins such as C, A, B9 remain in it. As for calorie content, 100 grams of the finished product contains 225 calories. Yes, that's a lot. Therefore, those who are prone to obesity should not get carried away with the dish.

Cooking muzhuzhi from pork feet, a dish very similar to Russian jellied meat. Traditionally husbands cook from young pork legs, but both tails and ears can get there. For now let's stop at pork leg muzhuzhi recipe, and next time we will show you, .

Information: Muzhuzhi is a popular Georgian dish and is classified as a cold appetizer. Boiled pork legs, cooked in a special marinade with the addition of vinegar. Despite its apparent simplicity and unpretentiousness, muzhuzhi has a rather original taste and will definitely appeal to food lovers.

Pork leg muzhuzhi recipe

5 from 1 reviews

Muzhuzhi from pork feet

Type of dish: Meat dishes

Cuisine: Georgian

Ingredients

  • Pork legs - 10 pcs.,
  • white wine vinegar - 3 tbsp.,
  • black peppercorns - 15 peas,
  • bay leaf - 10 pcs,
  • salt - 1 tbsp. l.

Preparation

  1. Pour cleaned and well-washed pork legs with 5-6 liters of cold water and place on low heat for 3 hours or until cooked (should be very soft and easily removed from the bone).
  2. Salt the legs and remove from heat. Then remove the pork legs from the broth and cool.
  3. Let's prepare the marinade: to do this, pour wine vinegar into a small saucepan, add 4-5 ladles of strained broth from the legs, bay leaf and black pepper, put on medium heat.
  4. Bring to a boil, remove from heat and set aside for a few minutes. Repeat this procedure a couple more times.
  5. Cut the boiled pork legs lengthwise into 2 parts, place in a sterilized jar, pour over the prepared hot vinegar marinade, seal and place in a cool place for 5-6 hours.
  6. Pork legs prepared in this way can be stored for up to two weeks.
  7. Serve muzhuzhi cold.

Bon appetit!

Muzhuzhi is a dish of Caucasian cuisine, very similar to Russian jellied meat. The only difference between muzhuzhi is the use of wine vinegar in the preparation

Compound:
4 pork feet
0.5 kg. lean pork pulp
1 carrot
1-2 heads of onions
salt, peppercorns, bay leaf
1 liter + 500 ml water
100 ml + 50 ml wine vinegar

Preparation:
Instead of two pig legs, you can take pig ears or tails that match the weight.
Wash the legs well, add a liter of water and put on fire. As soon as the water begins to boil, skim off any foam that has formed and reduce the heat to low. Cook the broth without letting it boil for 1.5 hours.
Then add 100 ml to the broth. vinegar and cook for another 1.5 hours.
After 1.5 hours, add the peeled onion and carrots to the pan. Cook for 30 minutes.
Strain the finished broth.
The broth can be cooked in a slow cooker using the “Stew” mode, keeping to the same cooking time.

While the main broth is cooking, you need to cook the meat in a separate pan.
To do this, cut the pulp into small pieces and add 500 ml. cold water and put on fire.
As soon as the water boils, reduce the heat to low and cook for 2 hours.
Then add salt, black pepper and bay leaf. Cook for another 30 minutes.
Remove the meat from the broth and transfer it to a jar.

Pour 50 ml meat. wine vinegar and leave to marinate for 1 hour.

Disassemble the legs, removing the bones, and chop finely.

Place the meat from the legs evenly into the prepared containers.

Place pieces of marinated meat on top.

Combine the two broths and strain again.
Pour broth over the decomposed meat.

Cool the muzhuzhi to room temperature and refrigerate for 12 hours.

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Muzhuzhi... We call this dish aspic. But in Georgia, pork legs, which are simmered for a long time on low heat, with the addition of various roots, spices, vinegar and garlic, are called muzhuzhi and are considered a purely masculine dish.

I broke this tradition and ate Georgian jellied meat muzhuzhi with my husband. To say that I discovered something new for myself - no, since this is a familiar, tasty dish from childhood. Vinegar, of course, was never added, but, as it turns out, it has its own piquant zest, which I will continue to use in the future.

Prepare all the necessary ingredients.

Peel the onions, carrots and place in a saucepan. Also add bay leaves, peppercorns and clove buds.

Wash the pork legs very thoroughly, pour boiling water over them and place in a saucepan.

Add water to completely cover your feet. Place the pan on the fire.

After boiling, reduce the heat to a minimum; the broth should simmer gently. The first time is to collect the generated noise. Cook for 2.5-3 hours. When ready, add salt.

Remove the legs from the broth and let cool.

Carefully remove all the bones so that the leg remains as much as possible in its shape. Place in a dish, add finely chopped garlic.

Strain the finished broth through a fine sieve and bring to a boil.

Pour vinegar into a saucepan and add chopped garlic.

Pour in the broth, bring to a boil and let cool, and then repeat this procedure again.

Pour broth over pork legs.

Add chopped cilantro if desired.

Place the muzhuzhi in the refrigerator until completely frozen.

Bon appetit. Cook with love.

Ideally, as V.V. said. Pokhlebkin, a dish prepared from tails, legs and lean meat. All this pork wealth is marinated in wine vinegar with spices, boiled (as if for jellied meat), and poured with a decoction of vinegar. Pleasant spicy sourness is just what is needed for a person who has aggravated the evening. We suggest doing without “tails” and preliminary marinating. It turns out delicious too!

To prepare Georgian jellied meat you will need:

  • Pork legs (small size) – 4 pcs.
  • Lean meat - a little, 200g is enough.
  • Wine vinegar (regular, red) – 120ml.
  • A glass of vodka.
  • Vegetables: carrots, onions, greens, celery stalk - 1 pc.
  • Spices: garlic, coriander grains, bay leaf, cloves (3-4pcs), allspice (5pcs), black peppercorns (10pcs).

You can prepare “post-holiday” jellied meat like this:

Thoroughly clean the pig's legs and wash. Peel the onion and coarsely chop the carrots. Also chop the celery stalk very coarsely.

Fill the legs with cold water and place on high heat. Drain off the first water. Pour in clean water again, bring to a boil and leave the jellied meat to simmer over very low heat. After a couple of hours, add vegetables. How long should you cook muzhuzhi? As usual, you cook jellied meat. Salt at the end. As soon as the meat becomes soft, tender, and separates well, carefully remove and cut.

Some people like to trim the meat to maintain the shape of the leg. Why not? Looks original. Place the meat in a container or a regular jar.

Make some broth. Strain about a liter. Add a “bouquet” of spices (except garlic and green onions) and cook for a while. Pour in vinegar, but be guided by your taste. Pour the delicious aromatic broth over the meat and leave the dish to cool. Hide it in the refrigerator and wait until January 1st.

What to do with a glass of vodka? Serve to your husband! Don't forget to sprinkle with green onions and garlic. And it would be quite Georgian to serve such jellied meat with lavash and adjika.

Of course, we prepare for the holidays in advance. Try to make your New Year's worries easier. We have many wonderful recipes on our website that don’t require much time. Cook duck in a slow cooker, look at our interesting salad recipes. Have a delicious holiday!