Aspic in a Multicooker

Ingredients

• Smoked pork knuckle 1 piece
• Onion 1 head
• Carrot 1 piece
• Garlic 5 cloves
• Salt 1½ tablespoons
• Bay leaf 3 pieces
• Green peppercorns 10 pieces
• Gelatin 0 oz
• Herbs to taste

Step-by-Step Guide

Step 1

Prepare the ingredients. Soak the pork knuckle in water for a couple of hours, then drain the water and clean the skin with a knife.

Step 2

Place the pork knuckle, peeled carrot, and onion in the multicooker bowl.

Step 3

Pour in enough water to completely cover the pork knuckle and set to the 'Cooking' mode for 3 hours.

Step 4

After 3 hours of cooking, add 1.5 tablespoons of salt.

Step 5

Add the bay leaf and peppercorns. Leave to cook for another hour.

Step 6

Remove the meat and vegetables. The meat should easily come off the bone.

Step 7

Strain the broth.

Step 8

Soak the gelatin for 10–15 minutes to swell. Then heat it in a water bath for 10–12 minutes.

Step 9

Combine the gelatin and broth.

Step 10

Remove the skin and fat from the pork knuckle, separate the meat, and chop it.

Step 11

Grate the garlic.

Step 12

Spread the grated garlic over the meat.

Step 13

Pour the broth over the meat. Place in the refrigerator to set for 3–4 hours.

Step 14

Serve with mustard, garnished with a sprig of herbs.