Studenetz (Pork Aspic)
A traditional jellied pork dish, served cold.
Note: The image shown is a serving suggestion. Your final dish may vary in appearance based on the specific ingredients used and individual preparation methods.
30m
2hr
350
INGREDIENTS
Pork hocks 500g
Onion 1
Carrot 1
Garlic 3 cloves
Gelatin 10g
Bay leaves
Salt
Pepper
Water 2l
INSTRUCTIONS
Step1: Boil pork hocks with onion, carrot, bay leaves, salt until meat is tender, about 2hr. Remove meat, strain broth.
Step2: Shred meat, place in a mold. Mix gelatin with a little broth, add to the rest of the broth. Pour over meat in mold.
Step3: Add minced garlic, refrigerate overnight until set.
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