Russian Kholodets (Meat Aspic)

Rinse the pork knuckle thoroughly under cold water. Place in a large pot, cover with cold water and bring to a boil. Pour off the first water, rinse the meat and clean the pot. This gives you the base for a clear, transparent kholodets without impurities.

Return the rinsed knuckle to the pot and cover with 3 liters of cold water. Bring to a boil and skim off the foam. Add the whole peeled onion, carrot, parsley root, bay leaves, whole peppercorns and salt. Simmer over very low heat for 4-5 hours until the meat comes away from the bone.

Remove the cooked knuckle from the stock and leave to cool. Strain the stock through a fine sieve or cheesecloth. The clearer the stock, the more transparent the finished kholodets.

Separate the cooled meat from the bone. Remove the skin, cartilage and excess fat. Chop the meat finely with a knife or pull into shreds. Press or finely chop the garlic.

Mix the meat with the garlic and spread evenly into shallow molds or deep trays. Pour the strained hot stock over the meat so it is completely submerged. Taste and adjust seasoning if needed.

Allow to cool to room temperature, then cover with plastic wrap and refrigerate for at least 6 hours, ideally overnight. The kholodets is ready once the stock has fully set and the aspic is firm.