Summary

Ingredients

• 2 kg pork knuckle (cured pork knuckle)
• 250 g pork rind
• 2 liters water
• 1 bay leaf
• 2 onions)
• 6 grains pepper
• 2 carnation (s)
• 1 bunch soup greens
• salt and pepper
• 375 ml vinegar
• 2 pickled cucumber (s)

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Instructions

1. Cover and cook all ingredients except salt, pepper, vinegar and pickles in water for 1 1/2 hours. Detach the meat from the bones and cut into small pieces with the rinds. Finely dice the cucumber. Season the strained broth (about 3/4 liter) vigorously with salt and pepper, gradually add vinegar. Mix in the meat and cucumber and pour the mixture into a wide, shallow bowl to solidify.
2. Serve the aspic cut into slices with herb remoulade, pickles and fried potatoes.