Pork Knuckle Aspic
Description
Suitable for both holidays and everyday meals. 1. First, you need to soak the pork knuckle. Cut it into pieces, rinse it, and soak in cold water for one hour. 2. Before you start boiling the knuckle, cut the meat off the bones. It’s better to do this in large pieces, skin included. 3. Put the knuckle (bones and meat) in a pot, add yellow onion (peeled and cut into halves or quarters), cover with water, and simmer over low heat for about 4 hours. 4. As soon as foam appears, skim it off. Salt the broth and add whole peppercorns. 5. Before you turn off the heat, check the broth first. It’s simple. Scoop a little broth with a tablespoon. Let it cool and rub it between your fingers. The broth for aspic should be sticky. If it isn’t sticky yet, simmer a little longer. 6. When the broth is ready, strain it. Remove the meat and bones and the boiled yellow onion. 7. Cut any remaining meat off the bones and trim the skin from the meat. Salt the meat, add chopped garlic, and mix. Let the meat cool. 8. Grind the meat together with the garlic and cartilage in a meat grinder, or chop finely with a knife. 9. Spread the ground meat in an aspic mold and pour the broth over it. 10. Refrigerate until fully set. 11. Before serving, garnish the pork-knuckle aspic with fresh dill. The appetizer is ready. Serve right away.