I’ve always cooked jellied meat in the traditional way. And as you already know, it takes a long time. So I decided to experiment and cooked jellied meat in a pressure cooker. Frozen like cute, and you don’t need to check all the time, remove foam, etc. Very comfortably!
Wash the pork legs, pork tongue, beef bone, chicken wings and back, and turkey neck. Peel the onion and cut the carrot into chunks.
Place the cleaned meat and bones, peeled onion, carrot chunks, celery, 3 peppercorns, 1 clove, bay leaf, and parsley into the pressure cooker. Add salt to taste and close the lid.
Place the pressure cooker over medium-high heat until it reaches pressure and begins to sizzle, roughly 10-15 minutes. Reduce heat to low and cook for 3 hours. (Pork will reach 63°C / 145°F and chicken will reach 74°C / 165°F.)
Turn off heat and let the pressure cooker cool for 15-20 minutes. Carefully release pressure and open the lid. Let the broth cool for another 10-15 minutes. Skim and discard the fat from the top. Strain the broth through a fine sieve.
Remove meat and bones from the pressure cooker. Disassemble meat from bones by hand. Cut the pork tongue and any large pieces into bite-sized pieces with a knife. Season with salt and pepper. Mince the 3 garlic cloves and chop the parsley. Add to the meat and mix well.
Arrange any decorative garnish in the bottom of serving dishes (optional). Divide the meat mixture among the dishes. Pour the strained broth over the meat until covered.
Cover the dishes and refrigerate for at least 6 hours, or overnight, until the aspic is firmly set.
Dip the bottom of each container in hot water (about 60°C / 140°F) for 30 seconds. Turn over onto serving plates. Serve with horseradish, mustard, and adjika on the side.
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