pork knuckle aspic

Ingredients for 4 servings:

• 1 pork knuckle(s)
• 2 pig’s feet
• 4 m.-sized carrot(s)
• 3 m.-sized onion(s)
• 1 leek(s)
• ¼ celery root
• 3 eggs
• 4 medium-sized gherkins
• 350 ml white wine vinegar
• 250 ml dry white wine
• 1 tsp, heaped allspice
• 1 tsp, heaped peppercorns, black
• 1 tsp, heaped juniper berries
• 2 bay leaves
• 18 g white gelatin powder (2 sachets of 3)
• n. B. water

Instructions

Working time approx. 1 hour 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 1 hour 15 minutes

àla garten – gerd

Rinse the pork knuckle and hocks thoroughly with cold water. Clean the leek and cut into rings. Peel the celery, onions, and 2 carrots and cut into large cubes. Place everything in a large pot with the white wine, white wine vinegar, and all the spices, and simmer for about 2 hours. Skim off any foam occasionally. Remove the pork knuckle and hocks and let cool. Meanwhile, place a suitably sized casserole dish on ice. Pour the broth through a sieve. Season 1.5 liters of the broth with pepper, salt, and vinegar while simmering gently. Peel the remaining carrots, finely dice them, simmer in the broth until tender, and remove them with a slotted spoon. Remove the meat from the bones and remove any coarse fat. Cut the meat and rind (rind is a must for pork knuckle aspic) into bite-sized pieces and mix with the finely diced cucumber and carrots. Hard-boil the eggs, let cool, and slice them. Prepare the gelatin according to the package instructions and add it to the broth. Remove the chilled casserole dish from the ice, pour in a little broth, and swirl it around to set. Then spread the egg slices evenly on top. Add just enough broth to lightly cover the egg slices. Spread the meat mixture evenly over the dish and pour over the rest of the broth. Refrigerate the dish for 24 hours. Then turn out the jelly and serve it as a side dish. Fried potatoes are a delicious side dish.