Aspic of pork
8 servings
360 minutes
Also pork, but instead of pork hoof, pork knuckle is used here - it is more delicate, and it contains much more meat than a pork leg.
1
Prepare all the ingredients. Wash the pork knuckle well and scrape off any excess, the skin should be smooth. Soak all the meat in cold water for 6-8 hours, changing the water periodically. This way, the meat will hardly produce foam.
- Pork knuckle (ham hock): 1 kg
- Pork: 500 g
- Water: 2 l
2
Place the knuckle and meat in the multicooker bowl, add water, and set the temperature to 100 degrees for 30 minutes.
3
Remove the formed foam.
4
Add onion, carrot, bay leaf, allspice, and salt. Cook at 90 degrees for another 5 hours.
- Onion: 1 head
- Carrot: 1 piece
- Bay leaf: 1 piece
- Allspice berries (whole): 5 piece
- Salt: to taste
5
Strain the prepared broth through several layers of cheesecloth.
6
Add crushed garlic cloves to the broth and salt to taste. The broth should seem slightly over-salted.
- Garlic: 3 cloves
- Salt: to taste
7
Shred all the meat into fibers and chop it finely. Discard the vegetables and spices, they are no longer needed.
8
Place the meat in one large container or in individual molds. You can lay parsley leaves at the bottom of the mold.
- Parsley: to taste
9
Pour the meat with broth, cool completely, and place in the refrigerator until fully set.
10
Serve pork jelly with mustard or horseradish.
- Horseradish: to taste
- Mustard: to taste