Aspic

Instructions

1. Rinse 200 g of split pork trotter under cold running water and leave it to soak in a bowl of cold water for 1 hour to draw out blood; drain and scrape off any bristle or grit.
2. Put the trotter and 100 g of pork shoulder in a small deep saucepan, cover with 500 ml of cold water and bring slowly to the boil over medium heat. Skim off every bit of grey scum for the first 10 minutes until the surface runs clear, then drop the heat until the liquid only trembles, a rolling boil will cloud the jelly.
3. Simmer uncovered, or with the lid ajar, for 4 hours, topping up with a splash of hot water only if the meat comes uncovered. For the final hour add 1 small carrot, 1 small halved onion, 1 bay leaf, 5 black peppercorns and 0.5 tsp of salt. The broth is ready when it is sticky between the fingers and the meat falls from the bone.
4. Lift out the meat and carrot and strain the broth through a fine sieve lined with muslin; you want about 200 ml of clear liquid. Stir 1 clove clove of crushed garlic into the hot broth, taste and correct the salt, it should be a shade saltier than a soup, since cold jelly tastes flatter. Cool, then chill 30 minutes and lift the set fat off the top with a spoon; blot the last film with kitchen paper.