Galareta Wieprzowa
Classic Polish Zimne Nóżki: tender slow-simmered pork knuckle and trotters shredded with root vegetables, suspended in a crystal-clear natural savoury aspic, served with vinegar or lemon.
Ingredients
- • 1 pork trotter and 1 small pork hock/knuckle (golonka)
- • 2 carrots, 1 parsley root, and 1 leek
- • 3 bay leaves, 6 allspice berries, and 10 black peppercorns
- • 4 cloves garlic, minced
- • 1 tbsp fine salt
- • Spirit vinegar (10%) or fresh lemon wedges for serving
Preparation Steps
Place the pork hock and trotter in a large stockpot, cover with cold water, and bring to a boil. Skim off any foam, then add the carrots, parsley root, leek, bay leaves, allspice berries, peppercorns, and salt. Simmer gently over low heat for 2.5 to 3 hours until the meat falls off the bones.
Lift out the meats and carrots onto a tray. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean bowl. Stir the minced garlic into the warm strained broth. Shred the tender pork meat finely, discarding bones and excess fat.
Slice the cooked carrots into coins. In small glass bowls or ramekins, arrange the sliced carrots and shredded meat. Pour the seasoned broth over the meat until completely covered.
Refrigerate for at least 4 hours until the natural collagen sets into a firm, glistening jelly. Invert onto plates or serve in the bowls with a splash of spirit vinegar or squeeze of lemon.