Aspic from knuckle
16 servings
300 minutes
Aspic made from pork knuckle is a traditional dish of Russian cuisine that dates back to ancient times when housewives aimed to use all parts of the meat. Fragrant and rich, with soft and tender meat, it literally melts in your mouth, revealing a rich flavor of spices and garlic. The thick broth naturally solidifies thanks to gelatin, giving the aspic a dense texture. It is not just an appetizer but a whole ritual: it is traditionally served chilled with sharp accompaniments like horseradish or mustard that enhance its rich meaty flavor. Aspic is perfect for festive gatherings or cozy family dinners, symbolizing abundance and homely comfort.
1
Prepare all the ingredients.
2
Place the hocks in a large pot, fill with water, and bring to a boil. Once the water boils, reduce the heat so that small bubbles rise from the bottom.
- Pork knuckle (ham hock): 2 pieces
- Water: 4 l
3
Peel the onion and cut it in half, peel the carrot and also cut it in half.
- Onion: 1 head
- Carrot: 1 piece
4
Remove the foam, add onion, carrot, bay leaf, black and allspice pepper, and half of the salt.
- Onion: 1 head
- Carrot: 1 piece
- Bay leaf: to taste
- Black peppercorns: 5 g
- Allspice berries (whole): 5 piece
- Salt: 30 g
5
Cook with the lid slightly open for about 4 hours.
6
At the end of cooking, taste the broth; it should seem slightly salty. If needed, add more salt. To ensure the jelly will set, take a spoonful of broth and moisten your fingers in it, then let them dry. If your fingers are sticky, it will turn out well.
- Salt: 30 g
7
Remove the meat from the broth and let it cool slightly, then strain the broth through a fine sieve and several layers of cheesecloth.
8
Separate the meat from the bones and chop it finely. The skin and fat can be left or removed depending on preference.
9
Add crushed garlic and black ground pepper to the meat, mix well.
- Garlic: 6 cloves
- Ground black pepper: to taste
10
Place the meat in a jelly mold, carefully pour in the broth, and put it in the refrigerator overnight.
11
Serve the ready cold jelly from the knuckle with horseradish or mustard.
- Horseradish: to taste
- Mustard: to taste
