1. Add pork hocks to 2 liters of water, add salt, bay leaves and peppercorns. In a large pot, boil for 1 hour and 30 minutes. Add carrot and boil for a further 30 minutes.
2. Finely chop garlic and parsley. Peel and chop the carrot.
3. Remove pork hocks from the liquid; let cool. Clarify the bouillon by pouring it over a strainer lined with cheese cloth. Measure the volume of bouillon with a measuring cup. For each 1 cup of bouillon, add 3 grams of gelatine. For example, I had 2 cups of bouillon, so I added 6 grams of gelatine. Stir well to dissolve gelatine.
4. Remove skin and bones from pork hocks, separate meat into strands. Place meat into a heat-proof mold, such as a glass baking dish. Arrange carrots, garlic, and parsley on top of the meat.
5. Slowly pour bouillon into the mold. The bouillon should completely cover the meat and vegetables. Put the dish into the fridge and let it congeal overnight. Serve with mustard and horseradish on the side.