Pork Knuckle Aspic in a Multicooker

Prep the pork knuckle: rinse thoroughly under running water, then soak in cold water for about an hour.

Separate the meat from the bones and trim off the fat.

Place both the meat and bones in the multicooker along with garlic, peppercorns, juniper berries, and salt.

Cover with water and cook on the Stew setting for 5 hours. The broth should end up thick and sticky. If after 5 hours it's not quite there yet, keep it going on the same setting for another hour.

Strain the cooled broth and run the meat through a meat grinder.

Divide the ground meat among dishes and pour the broth over it.

Pop the aspic in the fridge for 3-4 hours to set.