Pork Shank Aspic
Description
The recipe won't take much of your active time. Pork knuckle aspic needs a fairly long simmer—about 4 hours. During that time the broth becomes very rich and even thick, and the meat comes off the bone easily. Pork knuckle aspic differs from rooster aspic in its cloudier broth and white fat, but the flavor is much bolder and more intense. You'll never have to worry that the aspic won't set. That's why I recommend this recipe. The appetizer is ready. Serve right away.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. If you are using not only the knuckle but also the neck-and-shoulder cut, wash it thoroughly and use a cleaver to remove the lower part. Clean the vegetables.
- 2
Step 2
Place the pork hock in a pot, cover it with water so it is just submerged, put it on the heat, and bring to a boil. Then drain the water and rinse the hock thoroughly.
- 3
Step 3
Again place the pork knuckle back in the pot, and add a whole onion and carrot, plus 5–6 cloves of garlic. I always use a lot of garlic—the aspic ends up very rich and bold. You can also squeeze a little garlic right into the plates where you’ll pour the aspic. Cover the knuckle with water and set it over heat. Once it comes to a boil, reduce the heat to the lowest setting. Skim off the foam from time to time.
- 4
Step 4
Cook the aspic for 3 hours, then add salt, a bay leaf, and peppercorns. Cook for 1 more hour.
- 5
Step 5
Remove the meat from the aspic and let it cool. Strain the broth to remove the garlic and other spices. Separate the meat from the bone; remove the skin and fat. Chop the meat to your liking—you can simply pull it apart into large shreds, as I did, cut it into smaller pieces with a knife, or even run it through a meat grinder.
- 6
Step 6
Cut the carrots into small cubes. They will not only enhance the flavor of the aspic but also serve as a garnish for it.
- 7
Step 7
Place the meat and carrots on the bottom of deep bowls.
- 8
Step 8
Pour over with slightly cooled broth and garnish with a sprig of parsley on top. Place the plates of kholodets in a cool spot.
- 9
Step 9
The pork knuckle aspic will set fairly quickly, in just 2–3 hours, but I left it overnight. A thick layer of white fat formed on the surface of the aspic. Before serving, I recommend scraping it off with a spoon—it’s very easy to do.
- 10
Step 10
If you want to serve aspic in a more original way, dip the plate in hot water for a few minutes and turn it out onto a flat plate. Garnish the aspic on top with herbs and viburnum berries. Serve the aspic with adjika or mustard. Enjoy!