In a pot with enough water to cover two large hocks;
Add a mirepoix of one whole chopped leek, One whole unpeeled chopped carrot and one chopped celery stalk.
Add a small handful of pepper corns.
Then boil the hocks for 5- 6 hours on simmer and lid on.
Remove the falling apart hocks and return the bones and knuckle cartlige back into the broth.
Keep the hock meat warm under foil.
Add 5 leafs gelatine
Boil with lid off to reduce for a few hours.
Shread meat in random sizes and add salt to taste. I added 3/4 tablespoon.
Add tablespoon green pepper corns crushed and diced.(I used my home reconstituted black pepper corns)
Add half bunch fine diced parsley
Add some of the mirepoix, diced. (Optional)
Add a table spoon dark malt vinegar.
Fill a mould lined with three or four sheets of plastic wrap, with the meat and pour over the strained liquid.
Fold over cling wrap, PLace a piece of foiled cardboard and some weights.
Frige overnight.
