Gallert (Pork Aspic)

Ingredients

• •4 fresh pork hocks
• •1 pound very lean pork, shoulder or tenderloin
• •1 celery stalk
• •1 carrot
• •1 onion
• •1 bay leaf
• •Peppercorns
• •1/2 envelope gelatin
• •1 tomato
• •Salt, to taste

Directions

1. 1Wash and dry pork hocks thoroughly. In a large saucepan, cover all meat with cold water and bring to boil. Skim well. Add the rest of ingredients and simmer slowly for about 2 hours or until the meat is tender and falls from the bones.
2. 2Remove from heat; strain. Return stock to saucepan. Place meat on a large platter and allow to cool completely. Set out a few small or large dishes--round or square--whichever shape you would like to unmold.
3. 3Rinse bowls with cold water. Chop cooked carrots together with parsley and sprinkle on the bottom.
4. 4Dice completely cooled meats into small pieces, including pork skin, but remove excess fat. Place meat into set out bowls, about 2/3 full. If you have too much stock, reduce it by boiling to the quantity required for covering meat.
5. 5Dissolve gelatin in the stock completely. Now cover the meat with stock until dishes are full. Store in refrigerator until jellied; then cover dishes with foil or plastic.
6. 6When ready to present, unmold aspic unto a platter, and decorate if you wish. Slice to serve as needed. Partake with a sprinkle of vinegar, a dab of mustard or horseradish.