Pork Feet Aspic in a Multicooker
Description
The appetizer is quick and easy to make. Aspic from the slow cooker comes out very rich and clear. If your slow cooker has no “MultiChef” mode with temperature control, use “Stew” for 5–6 hours. The smart device will lower the temperature on its own. Turn the slow cooker off earlier, after 2–3 hours. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
The hardest and most important part is to wash and scrape the legs well. Place the cleaned legs in the multicooker bowl, cover with cold water to a finger’s depth above the legs. In “Boil” mode, bring to a boil and skim off the foam thoroughly. Then season moderately with salt and set the temperature to 90 degrees and the time to 2 hours.
- 3
Step 3
In a dry skillet, sauté peeled carrots and onions in their skins, cut into large pieces. Add them to the aspic you are preparing approximately one hour into cooking.
- 4
Step 4
After two hours, check if the legs are done; young meat cooks quickly. Taste the broth and add more salt if needed.
- 5
Step 5
Place the pieces on a plate. Strain the broth. Dip two fingers in the broth and squeeze them firmly together. If the broth is sticky and viscous enough, leave it as is. If it’s too thin, return it to the multicooker and reduce it a bit more.
- 6
Step 6
Separate the feet, removing the meat and skin. Chop finely. Place in a container or deep dish for the aspic. Add crushed garlic to taste and mix.
- 7
Step 7
Pour the aspic with broth and place it in a cold place to set.
- 8
Step 8
Before serving, cut the aspic into pieces without removing it from the dish. Serve with horseradish and mustard.
- 9
Step 9
The appetizer is ready. Serve at the table.