It seems to be nothing complicated and almost nothing new, but what a beauty on a platter, you just want to eat.
It is necessary
- Serves 4:
- - 800 g of pork (with bones);
- - 1 onion;
- - 1.7 liters of water
- - 100 g of carrots;
- - 4 pickled gherkins;
- - 2 hard boiled eggs;
- - 300 g of roots (parsley, turnip);
- - 4 juniper berries;
- - 125 ml of wine vinegar;
- - 30 g of gelatin;
- - 1 tsp butter;
- - 2 sprigs of parsley;
- - 3 black peppercorns;
- - 2 allspice peas;
- - 1 bay leaf;
- - salt.
Instructions
Step 1
Boil 1.5 liters of water in a large saucepan, and season with salt. Rinse the meat, put in a saucepan and simmer for 1 hour, removing the foam.
Step 2
Wash the roots and vegetables, peel and add to the meat. Add pepper, juniper, bay leaf, and vinegar. Cook over low heat for 30 minutes
Step 3
Remove the pork from the broth, remove the bones and cut the meat in 4 pieces. Cook the broth for another 30 minutes, then remove from heat, cool and refrigerate for 2 hours. Remove frozen fat from the surface and bring the broth to a boil again. Then remove it from heat and let stand for 10 minutes. Strain the broth.
Step 4
Soak gelatin for 15 minutes in 200 ml of cold water, then dissolve in hot broth.
Step 5
Grease 4 identical molds with butter. Pour 5 mm broth into them and refrigerate for 15 minutes. Cut carrots, cucumbers and eggs into thin slices. Wash the parsley, tear off the leaves.
Step 6
Spread the gherkins, eggs, carrots and parsley in the jelly in the tins. Place a slice of meat on top and cover with the rest of the broth. Place the dish in the refrigerator until it solidifies.
