Pork Aspic

Ingredients

• Smoked pork knuckle 0 lbs
• Pork Blood 20 oz
• Water 0 qt
• Onion 1 head
• Bay leaf 1 piece
• Allspice berries 5 pieces
• Garlic 3 cloves
• Salt to taste
• Horseradish Leaves to taste
• Mustard Greens to taste
• Parsley to taste
• Carrot 1 piece

Step-by-Step Guide

Step 1

Prepare all the ingredients. Rinse the pork knuckle thoroughly and scrape off any excess, ensuring the skin is smooth. Soak all the meat in cold water for 6 to 8 hours, changing the water periodically. This will prevent the meat from producing much scum.

Step 2

Place the pork knuckle and meat in the bowl of the multicooker, cover with water, and set the temperature to 210°F for 30 minutes.

Step 3

Skim off the foam that has formed.

Step 4

Add onion, carrot, bay leaf, allspice, and salt. Simmer at 195°F for another 5 hours.

Step 5

Strain the finished broth through several layers of cheesecloth.

Step 6

Add crushed garlic cloves, pressed through a garlic press, to the broth and adjust the salt to taste. The broth should taste slightly over-salted.

Step 7

Shred all the meat into strands and chop it finely. Discard the vegetables and spices; they are no longer needed.

Step 8

Place the meat in one large container or in individual molds. You can line the bottom of the mold with parsley leaves.

Step 9

Pour the broth over the meat, let it cool completely, and then refrigerate until fully set.

Step 10

Serve the pork aspic with mustard or horseradish.