Jellied Pork Trotters
Description
The appetizer is prepared quickly and simply. For the aspic, wash the meat thoroughly. Pay special attention to the feet. They need to be soaked thoroughly, then scraped with a knife to remove plaque, fat, and dirt so the broth will be clear and aromatic. Cook the aspic for at least 4 hours. Separate the meat from the bones, cover with broth, and chill in the refrigerator. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the ingredients for aspic. The amount of water is approximate; what matters is that the water only just fully covers the meat. Wash all the meat thoroughly. Soak the pig’s trotters in water for about an hour, then scrape them with a knife until they are clean, with no film or dirt.
- 2
Step 2
Place the meat and a peeled onion (whole or cut into 4 pieces) in a pot. Do not add the spices yet; they go in at the end of cooking.
- 3
Step 3
Pour water over the meat so it is fully covered plus 1 cm. Place over heat. Bring to a boil and simmer over very low heat for 4 hours.
- 4
Step 4
After 4 hours, add salt and spices and mix.
- 5
Step 5
Carefully remove all the meat from the aspic with a skimmer and separate it from the bones. Simmer the broth with spices for 10 minutes. Strain. Add the garlic.
- 6
Step 6
Arrange the meat in deep plates, molds, or simply small containers. I often use cake molds; then the aspic has a beautiful embossed pattern on top.
- 7
Step 7
Pour in the broth. Divide the meat and broth equally among all the plates. Refrigerate overnight.
- 8
Step 8
In the morning, turn the aspic beautiful side up. To make it easier to remove, dip the mold in hot water for a few seconds.