Pork Aspic with Gelatin
Description
It works for both holidays and everyday meals. Aspic is very easy to make. If you do not like the layer of fat on aspic, as I do not, use lean meat and simmer it over very low heat. But if fat still floats on the surface of the broth, do this. Put the pot of broth somewhere cold. When the fat sets, remove it with a knife or spoon. My aspic with gelatin turns out beautiful and clear, like meat in aspic, and very tasty. Serve it as an appetizer.
Instructions
- 1
Step 1
Prepare the ingredients for making aspic.
- 2
Step 2
Wash the pork and place it in a pot; cover with water. Bring to a boil, then drain the water. After that, cover the meat again with clean, fresh filtered water.
- 3
Step 3
Bring to a boil again and skim off the foam. Cook the pork over the lowest possible heat with the pot lid slightly ajar. After 10–15 minutes, add the carrots and onion.
- 4
Step 4
Also add a bay leaf. Season the broth with salt and pepper to taste. You can add black peppercorns.
- 5
Step 5
Cook the pork until it is very tender. The meat should come easily off the bone.
- 6
Step 6
Remove the boiled pork from the pot.
- 7
Step 7
Pour the gelatin into a small bowl.
- 8
Step 8
Pour cold boiled water over the gelatin. Let it bloom for 10–15 minutes.
- 9
Step 9
Strain the broth. Heat the broth well and add the gelatin. Stir until the gelatin is fully dissolved.
- 10
Step 10
Separate the meat from the bone and cut it into small pieces. Arrange on plates. Add minced garlic.
- 11
Step 11
Cover the pork with garlic with broth.
- 12
Step 12
Season the aspic to taste and refrigerate until fully set.
- 13
Step 13
Pork aspic with gelatin is ready. Serve as an appetizer with horseradish and mustard.