Pork Aspic
⏳ Time
6 hours + 10 hours
🥕 Ingredients
12
🍽️ Servings
8
Description
This is also pork, but instead of using pig's feet, we use pork hock — it's more delicate, and there's much more meat in it than in a pig's leg.
Ingredients
- Smoked pork knuckle - 2 lbs
- Pork Blood - 17.6 oz
- Water - 2 qt
- Onion - 1 head
- Bay leaf - 1 piece
- Allspice berries - 5 pieces
- Garlic - 3 cloves
- Salt - to taste
- Horseradish Leaves - to taste
- Mustard Greens - to taste
- Parsley - to taste
- Carrot - 1 piece
Step by Step guide
Step 1
Prepare all the ingredients. Rinse the pork knuckle thoroughly and scrape off any excess, ensuring the skin is smooth. Soak all the meat in cold water for 6 to 8 hours, changing the water periodically. This will prevent the meat from producing much scum.
Step 10
Serve the pork aspic with mustard or horseradish.
Step 2
Place the pork knuckle and meat in the bowl of the multicooker, cover with water, and set the temperature to 212°F for 30 minutes.
Step 3
Skim off the foam that has formed.
Step 4
Add onion, carrot, bay leaf, allspice, and salt. Simmer at 194°F for another 5 hours.
Step 5
Strain the finished broth through several layers of cheesecloth.
Step 6
Add crushed garlic cloves, pressed through a garlic press, to the broth and adjust the salt to taste. The broth should taste slightly over-salted.
Step 7
Shred all the meat into strands and chop it finely. Discard the vegetables and spices; they are no longer needed.
Step 8
Place the meat in one large container or in individual molds. You can line the bottom of the mold with parsley leaves.
Step 9
Pour the broth over the meat, let it cool completely, and then refrigerate until fully set.
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