The pork hock, a staple ingredient in traditional dishes, is a true delicacy. We start by thoroughly washing the hock, removing any impurities, and then we place it in a pressure cooker, adding salt, bay leaves, and peppercorns. This step is essential as pressure cooking will help the flavors penetrate the meat and make it tender. We let the hock boil for about an hour, during which the aroma will develop intensely. After it has boiled, we let the hock cool, then carefully remove the meat from the bones, breaking it into medium-sized pieces to integrate well into the final dish.
Next, we prepare the chicken thighs, which we wash and cut in half. These will be cooked in a bain-marie, a technique that allows for even and gentle cooking. To perform this process, we will need two pots: one of 3 liters, where we will place the thighs along with bay leaves, peppercorns, and gelatin, and one of 5 liters, in which we will add water halfway. The smaller pot will be placed on top of the larger one. We light the fire, and when the water in the larger pot begins to boil, we reduce the heat to low and cover the smaller pot. We let the thighs simmer slowly for about 3 hours, turning the meat occasionally for even cooking. It is important to add hot water to the larger pot when we notice that it has reduced.
After three hours of cooking, we remove the thighs from the pot and let them cool slightly. At this point, we remove the skin and pick the meat off the bones, which we will mix with the pork meat. It is essential to taste the mixture and add salt and pepper to preference. Once we have a flavorful mixture, we place everything into a cut 2-liter bottle, being careful to fill it evenly.
In the juice left from the thighs, we add crushed garlic, mixing well to allow the flavors to combine. We strain the juice to eliminate any solids and pour it over the meat mixture in the bottle. We cover the bottle with plastic wrap and place it in the refrigerator to set well. The next day, when all the flavors have integrated, we will remove the sausage from the bottle and slice it thinly for serving. It is a savory dish, perfect to be enjoyed alongside a fresh salad or pickles, bringing a touch of tradition to your table.
Next, we prepare the chicken thighs, which we wash and cut in half. These will be cooked in a bain-marie, a technique that allows for even and gentle cooking. To perform this process, we will need two pots: one of 3 liters, where we will place the thighs along with bay leaves, peppercorns, and gelatin, and one of 5 liters, in which we will add water halfway. The smaller pot will be placed on top of the larger one. We light the fire, and when the water in the larger pot begins to boil, we reduce the heat to low and cover the smaller pot. We let the thighs simmer slowly for about 3 hours, turning the meat occasionally for even cooking. It is important to add hot water to the larger pot when we notice that it has reduced.
After three hours of cooking, we remove the thighs from the pot and let them cool slightly. At this point, we remove the skin and pick the meat off the bones, which we will mix with the pork meat. It is essential to taste the mixture and add salt and pepper to preference. Once we have a flavorful mixture, we place everything into a cut 2-liter bottle, being careful to fill it evenly.
In the juice left from the thighs, we add crushed garlic, mixing well to allow the flavors to combine. We strain the juice to eliminate any solids and pour it over the meat mixture in the bottle. We cover the bottle with plastic wrap and place it in the refrigerator to set well. The next day, when all the flavors have integrated, we will remove the sausage from the bottle and slice it thinly for serving. It is a savory dish, perfect to be enjoyed alongside a fresh salad or pickles, bringing a touch of tradition to your table.
Ingredients
1 small pork hock, raw 3 large chicken thighs 1 packet of gelatin bay leaves salt pepper, whole and ground 4-5 cloves of garlic