How to make
Peel the carrots, chop them coarsely, clean the leeks and chop them into round slices, remove the seeds from the pepper and cut it into strips.
In a pressure cooker, put the pork shank with the carrots, leeks and pepper, salt a little, add the black pepper and allspice grains. Pour in water to just cover the products, cover with the lid and boil until the meat is ready (about 35-40 min. after the pressure cooker starts blowing out steam).
Take the pressure cooker off the stove and once it stops blowing, remove the lid and leave it to cool.
Cut the pork shank into pieces. Transfer the meat to a bowl. Add the boiled carrots and pepper, capers, chopped pickles and stir well to distribute evenly. Strain the broth to make it clear.
Dissolve the packets of gelatin in a little cold water and wait for it to swell. Heat 1 2/3 cups (400 ml) of the broth in a water bath on the stove, season with salt and add the gelatin to it while stirring nonstop.
In a cake form, place a large piece of plastic wrap and wet it with a little of the broth. Sprinkle on 1/2 the parsley, finely chopped.
Arrange a layer of the meat with the pickles, capers, pepper, carrots, sprinkle with parsley and arrange another layer of meat and veggies. Add a few of the black pepper and allspice grains boiled in the broth.
Pour on the broth with the gelatin to cover all of the products. Cover the cake form with foil and leave it in the fridge for at least 8 hours (best if left for 24 hours).
Serve the cooled cake as a cold appetizer (perfect for wine, beer, ouzo, vodka or brandy).
Bon appetit and cheers!
