Savory Pork Gelatin with Onion-Paprika Sauce

1.Place the pork hocks in a large pot and cover with water. Add the quartered onion, crushed garlic, bay leaf, black peppercorns, and apple cider vinegar.

2.Bring the pot to a boil over medium-high heat, then reduce the heat to low and simmer for about 3 hours, or until the meat is tender and falling off the bone.

3.Remove the pork hocks from the pot and set aside to cool. Strain the broth through a fine-mesh sieve into a bowl and discard the solids.

4.Once the pork is cool enough to handle, remove the meat from the bones and chop it into small pieces.

5.Measure 4 cups of the strained broth and return it to the pot. Sprinkle the gelatin powder over the surface and let it sit for 5 minutes to bloom.

6.Heat the broth over low heat, stirring until the gelatin is completely dissolved. Add the chopped pork back into the pot and stir to combine.

7.Pour the mixture into a loaf pan or mold and refrigerate for at least 4 hours, or until set.

8.To make the onion-paprika sauce, heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes.

9.Add the minced garlic and cook for another minute until fragrant.

10.Stir in the sweet paprika, smoked paprika, and cayenne pepper, cooking for 1 minute to release their flavors.

11.Add the chicken broth, tomato paste, and apple cider vinegar. Stir well and bring to a simmer.

12.Cook the sauce for about 10 minutes, or until it thickens slightly. Season with salt and freshly ground black pepper to taste.

13.To serve, slice the set pork gelatin and arrange on a serving platter. Spoon the onion-paprika sauce over the top and garnish with chopped fresh parsley.