Huspenina: Slovak pork hock aspic that sets without gelatin, served with vinegar and onion

Tip: tap a step to mark it as done.

1. Prepare the meat

   10 min

   Clean the pork hock and feet, scrape any remaining bristles off the skin with a knife, and pat dry with a paper towel. Have the butcher split the pork feet lengthwise.

2. Blanch the meat

   10 min

   Cover the meat with cold water, bring to a boil, and boil for 5 minutes. Discard the water and rinse both the meat and the pot. This helps keep the broth clear.

3. Simmer slowly

   4 hr

   Cover the meat with 3 l of cold water. Add the onions with their skins on, 4 cloves of garlic, the bay leaves, allspice, black peppercorns, and salt. Bring to a boil, then reduce the heat to the lowest setting and simmer with the lid slightly ajar for about 4 hours, until the meat falls off the bones. Keep the broth at a bare simmer; a rolling boil would make it cloudy. Skim off the foam as it forms.

4. Remove the meat from the bones

   20 min

   Lift out the meat, let it cool slightly, and remove it from the bones. Cut the meat and skin into smaller pieces and divide among 8 bowls or place in one mold.

5. Strain the broth

   10 min

   Strain the broth through a sieve lined with cheesecloth or a linen kitchen towel. Crush the remaining garlic and add it to the broth. Adjust the salt; the broth should taste slightly salty because the chilled aspic will taste less salty. Skim the fat from the surface with a ladle.

6. Chill until set

   8 hr

   Pour the broth over the meat in the bowls and let cool. Cover the bowls and refrigerate for at least 8 hours, preferably overnight. Remove any fat that solidifies on top with a spoon.

7. Serve

   5 min

   Briefly dip a bowl in warm water and turn the aspic out onto a plate, or eat it straight from the bowl. Drizzle with vinegar, sprinkle with finely chopped onion, and serve with bread. Keep refrigerated for 3–4 days.

Tip: To check ahead of time whether the broth will set, put a spoonful on a small plate in the refrigerator. It should form a firm gel after 15 minutes; if not, simmer the broth longer, uncovered.

This recipe was translated from the Slovak original: Trasľavá huspenina z kolena: drží tvar aj bez želatíny, na stôl s octom a cibuľou