Aspic from Pork Knuckle

Name: Aspic from Pork Knuckle
Prep time: 5 h
Cook time: 8 h
Total time: 13 h
Cuisine: Russian
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

Appetizers | Russian cuisine

⏳ Time

5 hours + 8 hours

🥕 Ingredients

🍽️ Servings

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 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.

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.