Aspic in a bottle of pork knuckle

1. Wash the knuckles thoroughly under running water. Then we put it in a saucepan of a suitable size and fill it with water. The water should completely cover the meat, so we don't regret it.

2. Peel the garlic, leave a couple of cloves, and send the rest to the pan. You do not need to chop garlic. Also add bay leaf.

3. I wash the parsley and dill under running water, leave half, and put half in a saucepan without chopping.

4. Well, now we pour salt, about 20 grams. Although the amount needs to be adjusted based on your taste preferences. It is better if it is coarse table salt.

5. We send the pan to the fire, cook the knuckle for two hours from the moment of boiling. It should be cooked on low heat so that the broth is not cloudy. We cool the pork without removing it from the pan.

6. At this stage, we separate the meat from the bones, cut it finely. There is no need to remove the skin, in this dish the knuckle completely goes into action (well, except for the bone, of course). Put the pork in a bowl, pepper to taste.

7. Chop the remaining parsley and dill finely, spread it to the meat. The previously peeled garlic is rubbed on a fine grater, sent after the greens.

8. We line the sieve with gauze in a couple of layers, filter the broth through the prepared structure. Then we send the broth to the fire and heat it up to 80 degrees. Dissolve the gelatin in the broth, mix. And now the broth should be re-filtered to get rid of undissolved gelatin particles.

9. We cut off the neck of a plastic bottle, fill it with meat and pour broth. We place the bottle in the refrigerator, it is better if it is the bottom shelf. We leave it overnight, but it may take more time, about 10-15 hours.

10. After the specified time, we cut the bottle with a stationery knife, extract the aspic. Cut it into slices, but not thinly. We serve pieces of aspic on a platter and serve it on the table. Very tasty with horseradish or mustard.

Bon appetit!