Source: San_ta, AdobeStockMaking aspic is a true art that requires certain skill and a lot of patience. Moreover, a rich base is essential, and pork hocks are perfectly suited for this. What to do with them next – we'll tell you in our collection of recipes!
1. Pork Hock and Knuckle Aspic
Source: zdorovogotovim.ruA hearty and rich aspic that's great for everyday meals and festive tables.
You will need: 3 pork hocks, 1.2 kg pork knuckle, 1 onion, 1 carrot, 5 black peppercorns, 3 cloves garlic, 3 liters water, salt.
Preparation: Soak the pork hocks and knuckle in cold water for 5-6 hours, then drain the water and add 3 liters of fresh water. Bring to a boil and simmer the broth for 3 hours over low heat without a lid, skimming off any foam. Add spices, a washed and unpeeled onion, a peeled carrot, and salt, and cook for another 1 hour.
Strain the broth, and debone the knuckle to separate and chop the meat. Arrange the meat in molds, add garlic and any other garnishes, pour in the broth, and chill the aspic until set.
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2. Pork Hock and Chicken Thigh Aspic
Source: vsevkulinary.ruTo ensure the aspic is clear, don't forget to strain the finished broth.
You will need: 500 g pork hocks, 500 g chicken thighs, 1 carrot, 1 onion, 5-6 cloves garlic, 2 bay leaves, 5 black peppercorns, salt, 2.5 liters water.
Preparation: Soak the pork hocks and chicken thighs in water for 2 hours. Then change the water and leave for another 2 hours. Drain again, add fresh water, and add coarsely chopped carrot, onion, and all spices. Bring to a boil and simmer the broth over minimal heat with a lid for about 5-6 hours, skimming off foam and adding water as needed.
Remove the meat and chop it as desired. Strain the broth, add crushed garlic, and season with salt to taste. Place the meat in molds, pour in the broth, and refrigerate the aspic until set.
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3. Pork Hock Aspic in a Multicooker
Source: mykaleidoscope.ruThis aspic simply has no chance of not setting.
You will need: 1 kg pork hocks, 2 liters water, 100 g onion, 50 g parsley root, 100 g carrots, 100 g celery root, 6 cloves garlic, 3 bay leaves, 3 black peppercorns, dill.
Preparation: Soak the pork hocks for 4 hours in cold water and drain the water. Place the hocks in the multicooker bowl, add fresh water, all spices, dill, coarsely chopped onion, and close the lid. Select the "Stew" mode for 4-5 hours. 20 minutes before the end of cooking – add coarsely chopped roots, carrots, and garlic.
Let the preparation steep for another 1 hour under the lid, skim off the fat, and strain the broth through cheesecloth. Finely chop the meat and arrange it in molds, adding chopped carrots as well. Season the broth with salt to taste, add crushed garlic, and pour into the same molds. Refrigerate the aspic after it cools down.
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4. Pork Hock Aspic with Meat
Source: zdorovogotovim.ruIn this recipe, in addition to hocks and knuckles, pork or beef pulp is also used.
You will need: 2 pork hocks, 2 pork knuckles, 1 kg pork or beef, 6 liters water, 1 tbsp mixed peppercorns, 1 onion, 3 tbsp salt, 2 bay leaves.
Preparation: Rinse the pork hocks, knuckle, and meat, cover with water, and bring to a boil. Add a whole onion, bay leaf, and peppercorns. Simmer the broth for about 5 hours over low heat, stirring occasionally. After 3 hours – add 2 tablespoons of salt.
Strain the finished broth and add more salt if needed. Shred the meat, arrange it in molds, pour in the broth, and let it cool. Refrigerate the aspic until set.
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5. Pork Hock and Ear Aspic
Source: AdobeStockAnother proven way to get the richest possible broth.
You will need: 400 g pork hocks, 400 g pork knuckle, 2 pig's ears, 1 onion, 1 carrot, 1 parsley root, 1 tbsp mixed peppercorns, 4 cloves garlic, 2 bay leaves, salt.
Preparation: Cover all the meat with water, add a whole onion, carrot, parsley root, and spices. Optionally, add other roots and herbs. Bring to a boil and simmer the aspic for 4 hours over minimal heat.
Strain the broth and salt it, add crushed garlic. Remove all the meat, shred it, and arrange it in molds. Add any garnishes to your taste, pour in the broth, let it cool, and refrigerate the aspic.