Pork Knuckle Jelly

Ingredients

• Pork knuckles (2-3, about 4 lbs)
• Water (enough to cover the pork knuckles)
• Onion (1, quartered)
• Carrots (2, cut into chunks)
• Celery stalks (2, cut into chunks)
• Garlic cloves (4, smashed)
• Bay leaves (2)
• Whole black peppercorns (1 tablespoon)
• Salt (1 tablespoon, or to taste)
• Fresh parsley (for garnish)

Instructions

1. Place the pork knuckles in a large pot and cover with water. Bring to a boil over high heat and cook for 10 minutes to remove impurities. Drain and rinse the knuckles under cold water.
2. Return the knuckles to the pot, adding the quartered onion, chunked carrots, chunked celery, smashed garlic, bay leaves, whole black peppercorns, and salt. Cover with fresh water and bring to a boil.
3. Once boiling, reduce the heat to low and let the mixture simmer gently for about 4 hours, or until the meat is tender and falling off the bone.
4. Carefully remove the knuckles from the pot and allow them to cool slightly. Strain the broth through a fine-mesh sieve, discarding the cooked vegetables and spices.
5. Once the knuckles are cool enough to handle, remove the meat from the bones, discarding any bones and excess fat. Cut the meat into small, bite-sized pieces.
6. Return the chopped meat to the pot with the strained broth. Bring the mixture to a boil again, then reduce the heat and let it simmer for an additional 30 minutes to meld the flavors.
7. Pour the meat and broth mixture into a mold or loaf pan. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours, or until the jelly is fully set.
8. To serve, carefully unmold the jelly onto a serving plate. Garnish with fresh parsley for a pop of color and freshness.