Aspic from Pork Knuckle
⏳ Time
5 hours + 8 hours
🥕 Ingredients
12
🍽️ Servings
16
Description
Aspic from Pork Knuckle
Ingredients
- Smoked pork knuckle - 2 pieces
- Onion - 1 head
- Carrot - 1 piece
- Salt - 1.1 oz
- Green peppercorns - 0.2 oz
- Allspice berries - 5 pieces
- Water - 4 qt
- Garlic - 6 cloves
- Ground Black Pepper - to taste
- Horseradish Leaves - to taste
- Mustard Greens - to taste
- Bay leaf - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
In a large pot, place the hocks, cover with water, and bring to a boil. Once the water reaches a boil, reduce the heat so that small bubbles rise from the bottom.
Step 3
Peel the onion and cut it in half, then peel the carrot and also cut it in half.
Step 4
Skim off the foam, add onion, carrot, bay leaf, black pepper, allspice, and half of the salt.
Step 5
Simmer with the lid slightly open for about 4 hours.
Step 6
At the end of the cooking process, taste the broth; it should taste slightly over-salted. If necessary, add more salt. To ensure that the jelly will set, you can take a spoonful of the broth and moisten your fingers with it, then let them dry. If your fingers feel sticky, it means it will turn out well.
Step 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.
Step 8
Separate the meat from the bones and chop it finely. You can leave the skin and fat or remove them according to your preference.
Step 9
Add the minced garlic and ground black pepper to the meat, and mix well.
Step 10
Place the meat in a mold for aspic, carefully pour the broth over it, and refrigerate overnight.
Step 11
Serve the prepared aspic made from pork knuckle with horseradish or mustard.
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