👨‍🍳 Инструкции

1. 1

   Rinse the pork hocks/trotters and pork shoulder/belly thoroughly under cold water.

   💡 Профессиональные советы: Ensures removal of any bone fragments or impurities.
2. 2

   Place the meat in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and skim off any foam.

3. 3

   Add the onion, carrots, celery, garlic, bay leaves, peppercorns, and allspice berries to the pot. Add 1 tsp of salt.

   💡 Профессиональные советы: These aromatics will infuse the broth with flavor.
4. 4

   Simmer gently, partially covered, for 3 to 4 hours, or until the meat is very tender and falling off the bone. Skim off any impurities that rise to the surface.

   💡 Профессиональные советы: Avoid a rolling boil; a gentle simmer is key for tender meat and clear broth.
5. 5

   Remove the meat and vegetables from the pot. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the solids.

   💡 Профессиональные советы: Ensure the broth is clear for the best presentation.
6. 6

   Taste the broth and adjust seasoning with salt if needed. Stir in the apple cider vinegar.

   💡 Профессиональные советы: The broth should be slightly oversalted, as the flavor will mellow when cooled.
7. 7

   Shred or finely chop the cooled meat. Mix the shredded meat with the chopped parsley and dill.

8. 8

   Arrange the meat mixture evenly in individual molds or a large loaf pan. Pour the strained broth over the meat, ensuring it's fully covered.

   💡 Профессиональные советы: Allowing the meat to set in molds creates elegant individual portions.
9. 9

   Let the molds cool to room temperature, then cover and refrigerate for at least 6 hours or overnight, until the broth has set into a firm jelly.

10. 10

    To unmold, run a thin knife around the edge of each mold and invert onto a serving plate. Garnish with slices of hard-boiled egg and pickled cucumber.

    💡 Профессиональные советы: Serve cold with mustard on the side.