Pork Hock Aspic with Gelatin
Clear, aromatic, and absolutely delicious! Pork hock aspic with gelatin is a perfect appetizer for both festive occasions and everyday meals. The best part? You can prepare it 1–3 days in advance. It stores perfectly in the fridge!
Updated : 09 June, 2025
Easy
Ingredients
2 kilograms
Pork knuckle
3 liter
Water
2
Onion
2
Carrot
15 grams
Gelatin
2
Laurel leaf
to taste
Garlic
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For 4.5 lbs (2 kg) you’ll need 2–3 pork hocks. Rinse them thoroughly to remove any impurities. Choose spices you like, such as whole black peppercorns.
Step 2
Peel the onion and carrots, and rinse under running water.
Step 3
Place the pork hocks in a large pot, Dutch oven, or slow cooker. Add the onion, carrots, salt, spices, and bay leaves. Pour in enough water to cover everything. Bring to a boil, then skim off any foam that appears. Simmer for 3–6 hours until the meat becomes very tender. Add more hot water if it boils away. If using a slow cooker, set it to "Soup" mode.
Step 4
Once cooked, remove the meat from the broth and separate it from the bones. You can reserve the carrot for decoration.
Step 5
Pour some cooled broth or water over the gelatin and let it sit for 15–20 minutes to bloom.
Step 6
Strain the broth and heat it. Gently heat the bloomed gelatin until fully dissolved (do not boil!). Combine it with the warm or hot broth.
Step 7
Place the shredded meat into one large dish or several small molds.
Step 8
Pour the broth with gelatin over the meat. Add minced garlic. Refrigerate for several hours until fully set.
Step 9
The aspic is ready! Serve chilled and enjoy. Bon appétit!