Drahli (aspic)

Cut lean pork into bite-sized chunks, put into a saucepan, cover with water and bring to a boil. After cooking for 2–3 minutes, drain the water and wash the meat well.

Add new clean water, combine with crushed garlic, allspice and bay leaf, and cook over low heat for 1 hour. Add salt to taste.

Remove the meat, shred and place into portion-sized bowls.

Dissolve the previously soaked gelatin in the hot broth and pour into the bowls over the meat. After the broth cools, put the bowls in the fridge and leave for 2–3 hours for the aspic to set.

For the sauce, mix crushed garlic with black pepper and white horseradish. Serve the aspic with the hot sauce.