Further to your Rezwan’s “tokamak pork” comment, a pork meatloaf cooked in the ring mould would be great ; if you also want to stick with the gelatin theme… how about sűlt? It’s basically pig trotter and hock jelly, an Estonian dish. I saw it on one of our British cooking shows, the “Hairy Bikers”

Hmmph, the directions are quite complex. And it would seem that “sult” is a generic term for jellied meat….

Here’s a version with veal… http://www.foodgeeks.com/recipes/20196
And with pork ; http://www.inyourpocket.com/estonia/tallinn/Estonian-cuisine-55202f?more=1