Pork Trotter and Knuckle Aspic (Kholodets)

Cooking method

1. Step 1:

   

   How do you make aspic from pork trotters and knuckle? Get all the ingredients ready. Choose pale trotters that aren't dried out, with clean hooves, so you don't have to scrape or singe them yourself later. Pick a meaty knuckle that isn't too fatty — then the aspic will set up clearer.

2. Step 2:

   

   For a clear aspic, put the cleaned trotters and knuckle in a deep pot and cover with cold water. Leave them for 5 to 6 hours; the blood will draw out into the water, which you then drain. Add fresh water, set the pot over low heat, and cook, skimming the foam, for 3 hours. Whatever you do, don't cover the pot or turn up the heat.

3. Step 3:

   

   The knuckle and trotters should cook at a slow simmer, uncovered, so the broth stays clear. After 3 hours, add the washed onion (skin and all), a bay leaf, and the peeled, chopped carrot. Salt it all lightly, add the peppercorns, and cook for one more hour.

4. Step 4:

   

   Take out the trotters and knuckle and pick them apart, discarding the bones and skin, then chop the meat finely. Strain the broth and skim the fat off the surface — you can do this by laying paper towels on top, or by chilling the broth briefly so the fat firms up and lifts off. Add the minced garlic, salt to taste, and stir it into the meat. Pour the aspic into cups and chill until set.

5. Step 5:

   

   If you're making the aspic for a holiday table, it takes a little more fuss, but it's worth it. Take disposable bowls, and to make a design on the surface, pour a little broth into the bottom of each. Set them in a cold spot and let it set.

6. Step 6:

   

   Add the decorations — they can be herbs, carrot, eggs, or berries. I decorated the tops with parsley leaves and cranberries. Pour in a bit more broth and chill again. The broth should set and lock the decorations in place, so nothing floats up and the design stays put.

7. Step 7:

   

   After that, stir the broth together with the meat and minced garlic and fill the molds to the very top. Chill until the aspic sets. Turn the aspic out of the molds and serve. To unmold it, you can dip the mold in hot water for a few seconds — the edge will melt slightly and the aspic will slide right out. Or pull the edge of the mold away from the aspic all around to let air in, and it comes out beautifully too.

8. Step 8:

   

   Enjoy!