Pork Knuckle Aspic Set in a Bottle
Make an unusual aspic — and surprise your family! For this bottle-shaped aspic, it's best to avoid one large knuckle, since it takes longer to cook and stretches out the whole process. This recipe uses two small knuckles, about 600 grams each. As for the herbs, feel free to round out the dill and parsley with celery and any other herbs you like.
Musy
Recipe author
Pork Knuckle Aspic Set in a Bottle
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 45 %
19 g
Fats 52 %
22 g
Carbohydrates 2 %
1 g
273 kcal
GI:
100
/
0
/
0
- Wash the knuckles thoroughly under running water, put them in an appropriately sized pot, and cover with water — it should fully cover the meat, so be generous. 2. Peel the garlic; set a couple of cloves aside and add the rest to the pot, left whole (no need to chop). Add the bay leaves too. 3. Rinse the parsley and dill under running water; reserve half and add the other half to the pot, left whole. 4. Now add the salt, about 20 grams, adjusting to your own taste — coarse table salt is best. 5. Set the pot over the heat and cook the knuckles for two hours from the time they come to a boil. Keep it at a gentle simmer so the broth stays clear. Let the pork cool right in the pot. 6. At this stage, separate the meat from the bones and chop it finely. Don't remove the skin — in this dish the whole knuckle goes in (everything but the bone, of course). Put the pork in a bowl and season with pepper to taste. 7. Finely chop the reserved parsley and dill and add them to the meat. Grate the reserved garlic on a fine grater and add it after the herbs. 8. Line a sieve with a couple of layers of cheesecloth and strain the broth through it. Then heat the broth to about 175°F (80°C). Dissolve the gelatin in it and stir, then strain the broth again to remove any undissolved gelatin. 9. Cut the neck off a plastic bottle, fill the bottle with the meat, and pour in the broth. Refrigerate it, ideally on the bottom shelf, overnight — though it may need longer, around 10–15 hours. 10. Once it's set, cut the bottle open with a utility knife and remove the aspic. Slice it, not too thin. Arrange the slices on a platter and serve. Delicious with horseradish or mustard. Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Gelatin - 355 kcal/100g
- Salt - 0 kcal/100g
- Pork knuckle - 294 kcal/100g
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