Aspic in a multicooker
4 servings
240 minutes
Aspic is one of the oldest dishes in Russian cuisine, dating back to times when food was prepared slowly and flavors were rich and deep. This aspic, made in a multicooker, has a tender texture, a rich meaty flavor, and a subtle aroma of spices. Gelatin gives the dish the perfect consistency while garlic adds a spicy note. Traditionally served with mustard and fresh herbs, it makes an excellent appetizer for festive gatherings. This dish is not only nutritious but also symbolizes family traditions when prepared for large celebrations, bringing loved ones together at the table.
1
Prepare the ingredients. Soak the knuckle in water for a couple of hours, then drain the water and clean the skin with a knife.
- Pork knuckle (ham hock): 1 piece
- Onion: 1 head
- Carrot: 1 piece
2
Place the pork knuckle, peeled carrots, and onions in the multicooker bowl.
- Pork knuckle (ham hock): 1 piece
- Onion: 1 head
- Carrot: 1 piece
3
Pour water to completely cover the knuckle and set to 'Boil' mode for 3 hours.
4
After 3 hours of boiling, add 1.5 tablespoons of salt.
- Salt: 1.5 tablespoon
5
Add bay leaf and peppercorns. Let it simmer for another hour.
- Bay leaf: 3 pieces
- Black peppercorns: 10 pieces
6
Remove the meat and vegetables. It should easily come off the bone.
7
Strain the broth.
8
Soak the gelatin for 10-15 minutes to swell. Then heat in a water bath for 10-12 minutes.
- Gelatin: 25 g
9
Combine gelatin and broth.
10
Clean the knuckle from the skin and fat, separate and chop the meat.
11
Grate the garlic.
- Garlic: 5 clove
12
Spread the grated garlic over the meat.
- Garlic: 5 clove
13
Pour the meat with broth and place it in the refrigerator to set for 3-4 hours.
14
Serve with mustard, garnished with a sprig of greenery.
- Fresh herbs: to taste
