2lb= 1 kg pork trotterssoaked in cold water overnight
2pork ears
1lb= 0.5 kg pork meat with bone
1large onion
1large carrot
2-3bay leaves
10peppercorns
salt to taste
1/2medium garlic bulb
1hard boiled egg
Instructions
Use a large pot and put trotters, ears and meat with bone at the bottom, covered with water, 2-3 fingers above the ingredients.
Bring to a boil then reduce heat to a simmer. Keep simmering for 5 hours with no lid on so the water would evaporate. Do not add more water!
Make sure you clean the impurities that come to the surface on a regular basis.
After 5 hours, put the carrot, onion, bay leaves, peppercorns and some salt to boil, for an additional hour.
Remove the ingredients from the pot and leave to cool.
Filter the broth through 2 layers of fine mesh sieve and a couple of kitchen paper towels.
Test to see if the broth is gelatiny enough. Pour a teaspoon of broth into a saucer and keep in the freezer for 10 minutes. If it doesn't get jelly enough, add some gelatin to the broth. You shouldn't need to do this if the trotters and the meat have enough bone but just in case, keep this trick in mind.
Peel and smash the garlic and add to the broth. Check if you need more salt.
Remove the meat from the bone and cut in bite size portions.
Cut the ears in small cubes or slices.
Slice the carrot in medium thin slices.
Add a mixture of meat and carrots at a bottom of a bowl (you can use individual bowls for each serving) and pour the broth to slightly cover the solid ingredients.
Slice the egg into approx. 1/2" = 1.25 cm slices and add 1 slice on top of the solid ingredients.
Refrigerate until firm.
To remove from the bowl, place the bowl in a larger bowl filled with hot water (optional; you can serve straight in a bowl too which is how I prefer it)
Decorate (and serve) with parsley or /and chili peppers.