Sült (pork aspic)

Instructions

1. Place the pig's trotter in a large saucepan and cover with cold water. Bring to the boil and discard this first water.
2. Rinse the pieces, then return them to the pan with 2 litres of water, the onion, carrots, bay leaf and peppercorns.
3. Cover and simmer very gently for 3 hours, skimming regularly, until the meat comes away from the bone easily.
4. Remove the pieces and bone them, then shred the flesh and divide it among the moulds.
5. Strain the stock, skim off the fat, add the crushed garlic, vinegar and salt, then adjust the seasoning.
6. Pour the hot stock over the meat in the moulds, making sure it is fully covered.
7. Refrigerate for at least 12 hours, until the aspic is firmly set, then turn out and serve cold.