Meat Jelly/Aspic

Meat Jelly/Aspic:

Ingredients:

• 1,4 kg Pork Trotter
• 0,6 kg Pork Leg
• 4 pcs Carrots
• 2 pcs Onion
• 2 pcs Garlic
• 200 g Smoked Pork Shank
• Whole Black Pepper
• Bay Leaves

Method:

Blanch the pork trotters and meat. After blanching, combine all the ingredients and pour in enough water to just cover them. Simmer on low heat with a gentle bubbling boil for 6-8 hours. During the early stages of cooking, feel free to top up the evaporated water. Once the time is up, season to taste, strain the broth, and serve it in bowls with the meat, carrots, and broth Let it cool in the refrigerator (or on a cold balcony) until the aspic sets.