Jellied pork knuckle
12 servings
480 minutes
Aspic made from pork knuckle is a traditional dish of European cuisine, especially popular in Russia and Eastern Europe. Its history dates back centuries when dishes based on gelatinous meat broth became a way to preserve and use meat. This aspic has a rich meaty flavor with aromatic notes of bay leaf and spicy pepper. It is thick and naturally gelatinous due to the presence of bone collagen. It is typically served chilled, cut into portions, with mustard or horseradish, adding a piquant touch to the dish. Aspic pairs excellently with rye bread and pickled vegetables. It is not only a hearty treat but also a symbol of a cozy gathering where each piece seems to hold the warmth of family traditions.
1
Prepare the necessary ingredients.
2
Wash the meat well under running water. Remove all excess.
3
Cut the pork knuckle for easy placement in the pot.
4
Place the meat in the pot and pour in water.
5
Place the pot with meat on the fire. Cover the pot with a lid and bring to a boil.
6
Boil the meat for about 7–10 minutes over medium heat.
7
The first broth should be drained, and the meat should be thoroughly washed under running water.
8
Place the meat in a pot, add water, and salt to taste.
- Salt: to taste
9
Add 1 large onion, 2 bay leaves, 5 black peppercorns, and 5 allspice berries to the meat in the pot.
- Onion: 1 head
- Bay leaf: 3 pieces
- Black peppercorns: 5 piece
- Allspice berries: 5 piece
10
Cover the pot with a lid, bring to a boil, and remove any foam if necessary. Reduce the heat to minimum to let the meat simmer in the broth. Cook for about 7 hours.
11
Carefully transfer the cooked meat to a container with a slotted spoon to cool slightly.
12
Strain the broth through a sieve.
13
Separate the cooled meat from the bone, remove all excess, shred or cut in a convenient way.
14
Place the prepared meat at the bottom of the mold. You can also use baking forms, placing a pre-boiled chicken or quail egg at the bottom, covering the form with plastic wrap (flatten it as much as possible) for easy serving of the finished aspic on a plate.
- Chicken egg: 1 piece
15
Pour hot broth over the meat. Cool at room temperature. Refrigerate for at least 8-9 hours to set.
16
Unmold the jelly directly before serving.
