Aspic Made from Pork Hocks

Ingredients

• Pork Neck 0 lbs
• Pork tenderloin 20 oz
• Onion 1 head
• Carrot 1 piece
• Bay leaf 2 pieces
• Allspice berries 5 pieces
• Garlic 4 cloves
• Salt to taste
• Horseradish Leaves to taste
• Mustard Greens to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Rinse all the meat thoroughly, place it in a pot, and cover it with water so that the water level is 7–8 cm above the meat.

Step 3

Place the pot on the heat, bring to a boil, and skim off the foam. Reduce the heat to low and simmer for 4–5 hours.

Step 4

Add a whole onion and a carrot. You can leave the skin on the onion, as it will give the broth a golden color. Cook for another 2 hours.

Step 5

Make a small pouch out of a piece of cheesecloth, and place a bay leaf and allspice inside.

Step 6

Place this sachet in a pot, add salt, and simmer the broth for another 20–30 minutes. The broth should taste slightly oversalted.

Step 7

Strain the broth and add the crushed garlic. Adjust the salt if needed. Discard the vegetables and the spice bag.

Step 8

Shred the meat into fibers and chop it finely.

Step 9

Place the meat in the mold for the aspic.

Step 10

Pour in the broth, cover, and refrigerate until set.

Step 11

Serve the aspic with horseradish or mustard.