Poured from fried pork

Cut the pork pulp from the bones in slices, fry and cool. Pour the remaining ham bones with cold water, bring to a boil, salt, pepper, put carrots, celery and parsnip roots, bay leaves and cook for about 1 hours. The broth should boil up to 1 liter. Soak gelatin for half an hour in cold water. Pour the gelatin solution into the broth, bring to a boil. Strain the broth through gauze, cool. Put slices of fried pork on the dish so that the neighboring pieces half-cover each other, fill with part of the chilled broth. Pour the remaining broth into a shallow shape, allow to freeze. Cut the resulting jelly into small cubes and place on the edge of the dish with the meat. Tomatoes and sweet peppers can be used to decorate. Peel the vegetables from the seeds and fill with jelly.