knuckle of pork in aspic

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   Wash the knuckle of pork and paws and put them in a large pot. Cover with water and bring to the boil. Peel and quarter 2 onions. Remove foam from the knuckle of pork. Add onions, 1/2 litre vinegar, 2 bay leaves, 4 cloves, 4 juniper berries, 4 allspice seeds and 1/2 teaspoon of peppercorns.

2. 2

   Cook everything over medium heat for 2 1/2 hours. Remove the meat and paws from the stock and allow to cool slightly. Pour the stock through a sieve and chill until the next day. Remove rind, fat and bones from the knuckle of pork. Cut meat into large pieces and cover and chill. The next day, remove the layer of fat from the solidified stock. Remove the jelly so that the sediment remains in the pot. Heat the jelly again. Peel and slice the remaining onions. Add meat, onions and remaining spices to the stock, let it boil for about 10 minutes and season with salt, vinegar and sugar.

3. 3

   The next day, remove the layer of fat from the solidified stock. Remove the jelly so that the sediment remains in the pot. Heat the jelly again. Peel and slice the remaining onions. Add meat, onions and remaining spices to the stock, let it boil for about 10 minutes and season with salt, vinegar and sugar. Pour everything into glasses, garnish with laurel and allow to set. Fried potatoes and tartar sauce taste good with it