Холодец из свинины на гарнир

Preparation of the Meat Rinse the pork hocks (or trotters) and ribs under cold water. Peel and halve the onions. Smash the garlic cloves. Place the pork hocks, ribs, onions, and garlic in a large stockpot. Add bay leaves, black peppercorns, allspice berries, and cloves. Pour water over the ingredients and bring to a boil.

Cooking the Meat Reduce the heat to low and simmer, partially covered, for 6-7 hours until the meat is very tender and falling off the bones.

Straining the Broth Allow the meat broth to cool, then strain it through a fine-mesh sieve into a large bowl. Discard the solids and refrigerate the broth until it sets into a jelly.

Assembling the Holodets Remove the meat jelly from the refrigerator. Carefully remove any fat that has solidified on the surface. Take the meat off the bones, discard the bones, and shred the meat into bite-sized pieces. Mix the shredded meat with the aspic, onions, and garlic from the broth. Transfer the mixture into a mold or serving dish and refrigerate until set.