How to make
Boil the pork trotters, pig ears and head in a pressure cooker with a little salt. Boil for about 2 hours until the meat separates from the bones. Remove the bones and cut the meat into pieces.
The broth is strained and put to boil in another pot with the meat. Once they come to a boil, remove from the heat and mix in the crushed garlic, black pepper, a paprika and salt, if necessary.
Allow it to cool. Distribute slices of carrots and pickles in plates, top up slowly with the khash and let it cool to gel.
