Georgian-style pork legs

Step-by-step cooking

1. Step 1:

   

   Wash and clean pork legs

2. Step 2:

   

   Soak for a few hours, preferably overnight

3. Step 3:

   

   In the morning, the legs are washed again, cleaned if necessary

4. Step 4:

   

   Fill with water so that it is 2-3 cm higher. We put it on fire, bring it to a boil, and then remove the foam, reduce the heat and cook on the lowest heat for 2 hours, we try not to actively boil the water, and the legs seem to languish

5. Step 5:

   

   After 2 hours, add onion, salt, bay leaf, black and allspice peas

6. Step 6:

   

   Cook for another 1 hour

7. Step 7:

   

   Then take out the legs, measure out the wine vinegar and peel the garlic

9. Step 8:

   

   We free the legs from the bones and cut them arbitrarily, the Georgians do not get smaller. At this stage, it would be nice to add chopped cilantro - but there was no cilantro in winter. But it turned out very tasty too

10. Step 9:

    

    Take 3-4 ladles of the resulting broth (you can do whatever you want with the remaining broth).

11. Step 10:

    

    Squeeze garlic through the press and add wine vinegar, people who have problems with the digestive tract should certainly not get carried away with vinegar. I'll digress a little from the topic - when I was looking for a recipe for a husband, it was basically 3 glasses of vinegar for 10 pork legs - I thought "That's a lot" and chose the recipe that I present to you. But when I tried the finished dish, it turned out that there could have been more vinegar, so it's up to you!

12. Step 11:

    

    Fill the legs with the resulting marinade and put them in a cold place to solidify

13. Step 12:

    

    In the morning our snack is ready! Cut into portions

14. Step 13:

    

    We put it on a plate. We eat with adjika and pita bread. Enjoy your meal!