Aspic

ASPIC
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Ingredients:
1 kg pork meat (feet, ears, skin, tail, tongue, snout, cartilage, ...)
1 onion
100 g parsley root
200 g celery root
3 carrots
1 teaspoon whole peppercorns
Salt
2-3 bay leaves
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Preparation:
Wash the meat well and place it in cold water with added salt, peppercorns, and bay leaves. Bring to a gentle boil, and once the water boils, skim off the foam from the top to ensure clear aspic. After an hour, add the chopped root vegetables in larger pieces. Simmer together for about 3 hours, or until the meat starts separating from the bones.
Once the meat is cooked, remove it to cool, and strain the liquid through a cheesecloth.
Clean the meat from bones, cut into smaller pieces, and arrange with vegetables on the bottom of a dish.
Pour the lukewarm strained liquid over the meat and vegetables, and leave in a cool place until set (preferably overnight).