John Myers
Contents
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Ingredients
- 270 g Roasted, loosened and finely chopped knuckle of meat / rest *)
- 3 piece Hard-Boiled eggs
- 50 g 1 pickle
- 75 g 1 Onion
- 3 Bit Carrot (from the pickle jar)
- 6 big pinches Coarse sea salt from the mill
- 6 big pinches Colorful pepper from the mill
- 2 Sachets 9 g gelatin
- 1 liter Cooking liquid from the knuckle *)
- 1 tbsp Light rice vinegar
Instructions
- Release the rest of the pork knuckle and cut into small pieces. Boil the eggs (3 pieces) hard, quench, peel and cut in half. Cut the pickled cucumber into slices. Peel, halve, third and cut the onion into pieces. Oil the aspic forms with a brush. Spread the halved eggs, gherkin slices, carrot slices, onion pieces and pork knuckle pieces on top. Stir the gelatin sachets (2 pieces) into ½ cup of the broth and allow to swell for 10 minutes. Add / stir in the rest of the broth and heat everything while stirring constantly. Spread the liquid over the 3 brawn bowls and put everything in the cold (preferably overnight!). Turn the knuckle of pork aspic to serve. The pork knuckle brawn tastes very good with fried potatoes as well as hearty farmer's bread. *) See my recipe: Crispy baked pork knuckles with coleslaw and creamed horseradish
