Grandma's Pork Hock Aspic

Ingredients10

• pork hock1500g
• onion2 Stück
• soup vegetables1 Bund
• white wine vinegar250ml
• bay leaves4 Stück
• allspice1 TL
• peppercorns1 TL
• cloves3 Stück
• salt3 EL
• black pepper1 Prise

Instructions

1. 1

   Rinse the pork hock with cold water and place it in a large pot. Peel the onions, quarter them and add.

2. 2

   Wash, trim and peel the soup vegetables, cut into coarse pieces and add to the pot.

3. 3

   Pour in 250 ml white wine vinegar and about 1.5 l water until everything is well covered. The amount may vary with pot size.

4. 4

   Fill bay leaves, allspice, peppercorns and cloves into a tea bag and add to the meat with 3 tbsp salt. Simmer about 3 hours until the meat is tender, skimming off the foam with a skimmer.

5. 5

   Remove the hock from the broth and let cool. Take the meat and fat off the bone, return fat and bones to the broth and boil another 15 minutes to release the gelatin.

6. 6

   Cut the meat into 1 cm cubes and put into a second pot. Hang a sieve lined with a clean kitchen towel over it.

7. 7

   Ladle the broth through the sieve onto the meat until covered; discard the rest. Boil about 5 minutes and season with salt, pepper and a little vinegar.

8. 8

   Spoon the meat into jars or shallow bowls and fill with broth to 1 cm below the rim. Let cool, cover and set in the fridge overnight.