Pork knuckle aspic

Ingredients for 5 servings:

• 1 pork knuckle(s), cured (hind shank)
• 3 tsp broth, granulated
• 1 bay leaf
• 2 juniper berries
• 3 grains of allspice
• 1 tbsp vinegar
• 3 packs of gelatin powder

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

simply

Bring water with broth, bay leaf, juniper berries, and allspice to a boil and cook the pork knuckle until the meat slides easily off the bone. Remove the knuckle, let it cool, then remove the meat and chop it finely. Strain the broth and heat about 3/4 of it back in a saucepan, but do not let it boil. Add the meat pieces and vinegar and dissolve the gelatin in it. Pour the aspic into another container and refrigerate. Note: The amount of vinegar in the aspic depends on your taste. Taste the aspic again before adding the gelatin and adjust the seasoning if necessary. Serve with black bread for a snack or with fried potatoes and salad as a main course.