Pork Aspic
Pork knuckle, pork and pig feet are boiled with vegetables and chilled into a firm jelly. The dish provides protein and gelatin-forming compounds. It fits a low-carbohydrate menu.
Ingredients: pork knuckle (1000 g), pork (400 g), pork trotters (800 g), onion (100 g), carrot (100 g), coriander (cilantro seeds) (2 g), bay leaf (2 g), table salt (10 g), black pepper (2 g), garlic (35 g).
Wash the pork knuckle, pork and pig feet, place them in a pot, add the onion, carrot, coriander, bay leaf, salt and pepper, and cover with water.
Bring the broth to a boil, then boil everything over low heat for four hours.
Strain the broth, remove the bones and finely chop the meat.
Mix the meat with pressed garlic, salt and ground pepper, place it in molds and pour in enough hot broth to cover it.
Place the molds in the refrigerator until the aspic is firm.
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