Ingredients (for 12 plates):
4 pork legs (approx. 3 3/4 lb), 1 pork knuckles (approx. 2 1/2 lb), approx. 1 3/4 lb pork’s head with skin, approx. 3/4 lb pork rind, approx. 1 1/4 lb pork shoulder, 10-12 pieces of parsnips – but not more than 2 1/2 lb, 2 carrots, 12 cloves of garlic, 2-3 teaspoons of salt, 30-35 pieces of whole black pepper, 1/2 bunch of parsley and celery leaves, 1-2 dried red cherry pepper
2-3 hard-boiled eggs, ground pepper, paprika
Clean all meat: scrape with small, sharp knife, burn off hair, wash pieces of meat thoroughly. Cut legs in half lengthwise (hind feet into three pieces). Clean parsnips, carrots and garlic, wash onions in their skin. Put vegetables and meat into large, 10 quart dish. Cover with 5 quarts of water (it will boil down to 1 gallon), add salt and whole pepper, parsley and knob celery. Crush in the cherry pepper. Bring the water to a boil over large heat, then cover with lid, leaving it a bit to the side to let the vapors escape. On low heat cook for 2 1/2 hours (if it boils too fast, the aspic will be milky), but do not stir. Let it settle for 15 minutes, then carefully strain the liquid using a clean cloth or gauze. When the meat and the roots cool, cover and refrigerate them. Put the liquid in a cold place: it will take overnight to cool and solidify. Next morning, spoon off the fat from the top. Take the bone out of the soft head and leg, cut the meat into pieces. Distribute into 12 soup plates, garnish with de-boned pieces of knuckles, rind, and meat. Decorate with slices of hard-boiled eggs, carrots and parsley. Warm the solidified aspic until it melts, carefully ladle over meat into plates. In a cold place let it solidify again. Garnish each plate with ground pepper and paprika before serving. Serve with salad, horseradish and fresh bread.
Preparation time: 2 days (1 1/2 hours work)
One serving: 1493 kJ/357 kcal