Pork knuckle aspic in a glass

Ingredients for 1 servings:

• 2 kg pork knuckle(s), fresh
• 5 bay leaves
• 1 tbsp allspice, seeds
• 1 tbsp juniper berries
• 1 tbsp black peppercorns
• 6 cloves
• 1 ½ m.-sized onion(s)
• 2 tbsp, leveled salt
• 1 ½ liters of water
• 250 ml vinegar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

Aspic without large pieces of fat and without added gelatin

You will need 4 preserving jars with screw lids, each holding 250 ml. Peel and quarter the onions. Wash the pork knuckle pieces thoroughly, place them in a large saucepan with the bay leaves, allspice berries, juniper berries, peppercorns, cloves, onions, and salt, and add enough water to cover the meat. Pour in the vinegar, bring to a boil, skim off the skin, and simmer for 2 hours. Remove the meat from the stock, remove the bones, and return the rind and bones to the stock and simmer vigorously. Meanwhile, cut the meat into smaller pieces. Pour the stock through a cheesecloth or fine sieve into a bowl, return it to the pan, add the meat, and bring back to a vigorous boil. Season to taste. First fill the jars with the hot meat. (If you like, you can also add the fat and rind to the stock.) Then pour in the stock to 1 cm below the rim. Close the jars with the screw lids, place the lids on a cloth for 5 minutes, then turn them right side up and let them cool. Preserving jars with screw lids must be boiled first. The aspic will only set when kept cold, for example, in the refrigerator. The pork knuckle aspic will keep for about 6 months in a cool cellar.