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Pork aspic – a hearty festive sulc made from pork trotters and knuckle

huspenina

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Pork aspic – a hearty festive sulc made from pork trotters and knuckle recept

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  • Easy to prepare
  • 8 portions
  • 30 minutes
Jan, 16. 12. 2025
huspenina

Pork aspic is one of the traditional Czech dishes that are inseparably linked with winter and the holidays. A slowly simmered broth from pork trotters and knuckle creates a naturally clear gel without chemical additives, the meat falls apart into delicate fibers and every bite recalls home, family and the scents of childhood. This recipe is a classic homemade version that more than one grandmother would proudly endorse.

For 8 portions

Ingredients

For a hearty pork aspic:

Preparation procedure

  • Cleaning and preparing the ingredients Rinse the meat well under running water. If the trotters are particularly dirty, you can briefly scald them with boiling water and rinse again. Clean the vegetables – leave the onion unpeeled, it will add color and flavor.
  • Slowly simmer the stock Place the meat and vegetables in a large pot, cover with cold water so they are fully submerged. Add salt, pepper and the other spices. Heat slowly and skim off any foam as it appears with a spoon – this will keep the aspic beautifully clear. When the stock just starts to gently bubble, reduce the heat to the minimum and let it simmer for 3.5–4 hours.
  • Checking doneness and the gel test When the meat begins to fall off the bones on its own, take a little of the stock onto a small plate and let it cool. If it sets into a gel, it's done. If not, continue slow cooking.
  • Straining the stock Remove the meat and vegetables and carefully strain the stock through a fine sieve or cheesecloth. Salt to taste if necessary.
  • Flavoring with garlic Press the garlic into the hot stock and let it steep for 10–15 minutes. For an entirely smooth aspic you can then strain it again.
  • Preparing the meat Remove bones, cartilage and excess skin from the meat – leave only as much as you like. Cut it into small, even pieces and divide into bowls or molds.
  • Pouring with stock and chilling Pour the hot clear stock over the meat, garnish with parsley or carrot slices and first let cool at room temperature. Then place in the refrigerator overnight so the aspic firms up.

Quick info

  • Servings: 8 servings

  • Preparation time: 30 minutes

  • Cooking time: 3.5–4 hours

  • Chilling time: 6–8 hours (best overnight)

  • Total time: approx. 10 hours

Serving

Pork aspic tastes best:

  • well chilled

  • with fresh bread

  • with onion or pickled vegetables

When serving you can unmold it from the dish, or serve it straight in the dish – both are traditional and correct.

What to do if it doesn’t set

  • usually a longer slow simmer helps

  • you can let some of the water evaporate by cooking uncovered

  • as a last resort add a sheet of gelatin dissolved in the stock

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