Ingredients

• 4 fresh pork hocks
• 1 pound very lean pork, shoulder or tenderloin
• 1 celery stalk
• 1 carrot
• 1 onion
• 1 bay leaf
• Peppercorns
• 1/2 envelope gelatin
• 1 tomato
• Salt, to taste

Directions

• Wash and dry pork hocks thoroughly. In a large saucepan, cover all meat with cold water and bring to boil. Skim well. Add the rest of ingredients and simmer slowly for about 2 hours or until the meat is tender and falls from the bones.
• Remove from heat; strain. Return stock to saucepan. Place meat on a large platter and allow to cool completely. Set out a few small or large dishes—round or square, whichever shape you like.
• Rinse bowls with cold water. Chop cooked carrots together with parsley and sprinkle on the bottom.
• Dice completely cooled meats into small pieces, including pork skin, but remove excess fat. Place meat into set-out bowls, about 2/3 full.
• If you have too much stock, reduce it by boiling to the quantity required for covering meat. Dissolve gelatin completely in the stock. Now cover the meat with stock until dishes are full. Store in refrigerator until jellied; then cover dishes with foil or plastic.
• When ready to present, unmold aspic onto a platter and decorate if you wish. Slice to serve as needed. Serve with a sprinkle of vinegar and a dab of mustard or horseradish.