Pork Ear Aspic
Description
A delicious appetizer for any gathering. I love aspic, but lately I’ve started avoiding fatty foods, and rich classic aspic is completely out of the question for that. Then, walking through the market in the meat section, I saw pig ears and remembered that my mother used to make aspic from them. Her recipe for aspic made from pig ears suited me perfectly—it’s simple and light.
Instructions
- 1
Step 1
Pig ears need to be cleaned and washed very thoroughly. Put the peeled carrot, garlic, and onion in the pot with the ears and spices.
- 2
Step 2
Cover with water until the ears are submerged. Bring to a boil, skim off the foam, cover with a lid, reduce the heat to low, and simmer for about 3 hours.
- 3
Step 3
Slice the boiled carrots into rounds and arrange them on the bottom of the plate. Use a clear plate if you can—that way the whole presentation shows through. Cut the ears into small pieces, place them on the plate, and pour the broth over.
- 4
Step 4
Garnish the aspic with parsley leaves and refrigerate for 3–4 hours. Serve the aspic made from pig’s ears with mustard or horseradish.