Homemade pork aspic

Step-by-step recipe

Step 1:

Prepare the pork legs: soak them in water for 2 hours.

Step 2:

Place the legs in a saucepan, cover with cold water and bring to a boil.

Step 3:

Once boiling, drain the water. Cover the pork trotters with fresh water.

Step 4:

Skim off the foam and add the onion.

Step 5:

Cook the meat over low heat for 4 hours.

Step 6:

After 4 hours, add a piece of lean pork to the pan.

Step 7:

Then add salt and cook for another 1.5–2 hours.

Step 8:

Remove the meat from the broth and cool.

Step 9:

Remove bones and cartilage from the meat and cut into small pieces.

Step 10:

Place the meat in a casserole dish.

Step 11:

Add garlic to the meat, pressing it through a garlic press. Add pepper.

Step 12:

Mix the meat with garlic and pepper and spread it over the bottom of the pan.

Step 13:

Strain the broth through a sieve and pour it over the meat.

Step 14:

Cover the pan with a lid and refrigerate for 8–10 hours.

Step 15:

Serve after removing any excess fat that has accumulated on top!

Cooking tips

To make the aspic dense, use pork legs.

Don't skip the step of soaking the legs, this will help remove excess blood.

Cook the meat over low heat.

Don't overdo it with salt, as the broth will concentrate as it sets.

Before pouring, be sure to strain the broth through a sieve.

To enhance the flavor, you can add a little carrot or parsley root.

Serve the aspic with mustard or horseradish.

This aspic goes perfectly with bread or mashed potatoes.