Usuba
Pork and Rooster Aspic
A rich aspic made from three types of meat. Pork knuckle and shank are cooked with rooster, vegetables, and spices until a strong broth is obtained. The finished dish is set in the refrigerator and served sliced as meat jelly.
- Total
- 630 min
- Standard serving
- 438.2 g
Ingredients
Total 9
Instructions
- 1
Step 1
Wash the meat and cut it into pieces.
- 2
Step 2
Pour water over the meat and leave it for 2 hours to drain the blood.
- 3
Step 3
Drain the water, rinse the meat and the pot. Fill with clean water and place on the heat.
- 4
Step 4
When the broth starts to boil, remove the foam from the surface.
- 5
Step 5
Add black peppercorns and simmer the pork for 2 hours.
- 6
Step 6
Put the rooster in the pot.
- 7
Step 7
When the broth comes to a boil, add a whole onion and carrot. Cook for 5 hours.
- 8
Step 8
10 minutes before the end of cooking, salt the broth, add a bay leaf and garlic.
- 9
Step 9
Remove the meat from the broth. Remove the vegetables. Let the broth cool slightly.
- 10
Step 10
Cut the meat into small pieces and arrange in aspic molds.
- 11
Step 11
Pour the strained broth over the meat.
- 12
Step 12
Place the molds in the refrigerator until completely set.
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