Jellied Pork from Pig Feet and Knuckle
Description
A rich, firm aspic is not only one of the most delicious dishes, but also a wonderful way to nourish your body with beneficial, easily absorbed collagen. Your skin, hair, and joints will all thank you for it. Be sure to add this dish to your weekly list. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
Prepare the specified ingredients. Thoroughly scrape the legs and part of the shank, removing dirt, and rinse with hot water. Peel the carrots and onion.
- 2
Step 2
Place everything in a wide kazan or pot and pour hot water over it. Bring to a boil and drain off the first broth. Then pour in hot water again and bring everything to a boil. Remove the foam with a skimmer and simmer everything for 2–3 hours.
- 3
Step 3
At the end of cooking, add the salt and bay leaves and cook for another 10 minutes.
- 4
Step 4
Remove the meat and vegetables from the broth and cut them up, removing the bones. Peel the hard-boiled chicken eggs. Press the peeled garlic cloves into the broth and let stand for 10 minutes, then strain through a fine-mesh sieve.
- 5
Step 5
Place slices of hard-boiled eggs on the bottom of a deep plate or bowl, then add the meat, carrot strips, and onion. You can add rinsed fresh herbs.
- 6
Step 6
Carefully pour over the prepared broth and let cool at room temperature for 1 hour. Then transfer to a cold place and refrigerate for 3–4 hours until the aspic sets firmly.
- 7
Step 7
Serve the aspic made from pig trotters and pork knuckle chilled.