Aspic from Pork Hock
Main Dishes | European cuisine
⏳ Time
8 hours
🥕 Ingredients
7
🍽️ Servings
12
Description
Aspic from Pork Hock
Ingredients
- Pork Neck - 2 lbs
- Onion - 1 head
- Salt - to taste
- Bay leaf - 3 pieces
- Green peppercorns - 5 pieces
- Allspice berries - 5 pieces
- Chicken Egg - 1 piece
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Wash the meat thoroughly under running water. Remove any excess.
Step 3
Cut the pork hock to fit comfortably in the pot.
Step 4
Place the meat in the pot and cover it with water.
Step 5
Put the pot with the meat on the stove. Cover the pot and bring it to a boil.
Step 6
Boil the meat for about 7–10 minutes over medium heat.
Step 7
Drain the first broth and wash the meat well under running water.
Step 8
Return the meat to the pot, cover with water, and add salt to taste.
Step 9
Add 1 large onion, 2 bay leaves, 5 black peppercorns, and 5 allspice berries to the pot with the meat.
Step 10
Cover the pot, bring to a boil, and skim off any foam if necessary. Reduce the heat to low so the meat simmers in the broth. Cook for about 7 hours.
Step 11
Carefully transfer the cooked meat to a container using a slotted spoon to cool slightly.
Step 12
Strain the broth through a colander.
Step 13
Once cooled, separate the meat from the bone, remove any excess, and shred or cut it as desired.
Step 14
Place the prepared meat at the bottom of a mold. You can also use baking dishes; place a pre-boiled chicken or quail egg at the bottom of the dish, lining it with plastic wrap (flatten as much as possible) to easily unmold the aspic onto a plate.
Step 15
Pour hot broth over the meat. Let it cool at room temperature. Refrigerate for at least 8–9 hours to set.
Step 16
Unmold the aspic just before serving.
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