Pork Leg Aspic with Fried Potatoes

Ingredients

• 12 pork feet
• 1 tsp peppercorns
• 2 Bay leaves
• 2 cloves of mace
• Salt
• 100 ml vinegar
• 2 onions
• 2 carrots
• 50 ml dry white wine
• 800 g mostly firm potatoes (cooked)
• 1 onion
• 1 tsp Caraway seeds
• 2 tbsp oil
• Salt
• pepper (ground)
• 1 vegetable onion
• 4 tbsp wine vinegar
• 2 pickled cucumbers

Instructions

1. 1.

   Wash the pork feet thoroughly, then briefly boil them in water, drain, rinse again and place them in a pot. Cover with cold water and bring to a boil. Skim off any foam that forms. Add the spices, ½ tbsp salt, and vinegar. Peel and halve the onions and carrots. Add the white wine and simmer gently for about 2.5 hours.

2. 2.

   Remove from heat, let cool slightly, then remove the pork feet. Discard the skin, cut into large cubes, and spread evenly in a shallow dish.

3. 3.

   Strain the stock through a fine sieve, bring to a boil, season, and pour over the pork cubes. Cool and refrigerate overnight until set.

4. 4.

   Peel the potatoes and slice them. Peel the onion and cut into rings. Fry the potato slices in hot oil in a non‑stick pan, turning occasionally, for about 5 minutes until lightly golden brown. Add the onion rings and cook another 5–10 minutes. Season with salt and pepper at the end.

5. 5.

   Peel the vegetable onion, slice into rings, and mix with vinegar, 2–3 tbsp water, and sliced pickles. Slice the aspic and arrange on plates. Drizzle with vinegar and top with pickled cucumber slices and onion rings. Serve alongside the fried potatoes.