Ukrainian Studinetz (Jellied pork hocks or Pork Aspic)

• 4 large, fresh pork hocks
• Accent salt (msg)
• 3 lg. cloves of garlic
• onion powder
• kosher salt (sea salt)
• fresh ground black pepper
• filtered tap water

1. Wash pork hocks under cold running water and pat dry; be sure to remove any hairs left behind by the butcher.
2. Sprinkle accent salt all over each pork hock and let sit at room temperature for about 10 minutes.
3. Fill two medium sized pots with water (about half full), place 2 pork hocks in each pot and add more water if necessary to just cover the meat (about 1/2 inch above).
4. Add garlic (chop finely), onion powder, salt and fresh cracked pepper.
5. Bring to a boil and then let simmer for about 2 1/2 hours or until the meat easily falls away from the bone.
6. Take the meat out of the water, set aside and let cool.
7. Once cooled, cut the meat and skin into small chunky pieces and place in a good sized soup bowl (meat should cover entire bottom of bowl.
8. Ladle the broth over the meat, right to the top of the bow.
9. Lastly, cover each bowl with plastic wrap and place in the refrigerator overnight to form a gel and enjoy.
10. Some like to sprinkle a little salt, pepper and vinegar on top before eating.
11. Always eat with a piece of thick rye bread.

fresh pork hocks, accent salt, cloves of garlic, onion, kosher salt, fresh ground black pepper, filtered tap water

Taken from www.foodgeeks.com/recipes/22050 (may not work)