Delicious winter collagen delicacy, it has a long preparation process but worth to try. Served with bread, onion and vinegar.
recipe,pork knuckle,pork trotters,Apetizers,Slavic carnival
No. of servings
Carefully wash pork trotters and knuckles. Remove any hair left on them - use a sharp knife to scrape them or partially cut it off a little, or roast the skin over fire to burn off any loose hair.
water 4 l
Put trotters and knuckles in a pot and pour in cold water. Slowly bring to boil and cook for 2 hours.
Slowly cook the aspic for about 4 hours.
Strain the broth into deep pots.
Let the meat cool for a while.
Then separate the meat and place it into broth.
Place the brawn in the cold place to stiffen. It becomes stiff within a few hours, the best overnight.
We can remove the condensed fat from surface of the brawn. Then slice it and serve with bottom part up.