Usuba
Pork Aspic from Multicooker
Tender aspic made from pork knuckle, cooked in a multicooker. The meat is cooked until tender, then mixed with gelatin and broth, and set in the refrigerator. Served with mustard and herbs.
- Total
- 240 min
- Standard serving
- 281.1 g
Ingredients
Total 9
Instructions
- 1
Step 1
Soak the pork knuckle in water for 2 hours. Drain the water and clean the skin with a knife.
- 2
Step 2
Place the knuckle in the multicooker bowl. Add peeled carrots and onions.
- 3
Step 3
Pour water so that it completely covers the roulade. Set the "Cooking" mode for 3 hours.
- 4
Step 4
Add salt after 3 hours.
- 5
Step 5
Add a bay leaf and black peppercorns. Simmer for another 1 hour.
- 6
Step 6
Remove the meat and vegetables. The meat should come off the bone easily.
- 7
Step 7
Strain the broth through a sieve.
- 8
Step 8
Soak the gelatin for 10–15 minutes to allow it to bloom. Then heat it in a water bath for 10–12 minutes.
- 9
Step 9
Mix the dissolved gelatin with the broth.
- 10
Step 10
Clean the pork knuckle from skin and fat. Separate the meat from the bones and mince.
- 11
Step 11
Grate the garlic.
- 12
Step 12
Distribute the grated garlic over the meat.
- 13
Step 13
Pour the meat with broth and gelatin. Place in the refrigerator for 3-4 hours to set.
- 14
Step 14
Serve with mustard, garnished with a sprig of herbs.
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