Jellied Pork Tongue
Description
Perfect for the table and with drinks. Making aspic is easier than easy! You only need gelatin and patience—that’s it. To make aspic, take three pork tongues, carrots, herbs, and a packet of gelatin. The rich broth from the tongues is very tasty. For clear, attractive aspic, don’t skip straining the broth. Besides carrots, you can add parsley root or even hard-boiled eggs to the aspic. See—the appetizer is ready. Serve right away.
Instructions
- 1
Step 1
Boil the tongues. You can add carrots and salt to taste. Cook for about 2 hours. While the tongue is still hot, peel off the skin; afterward it will be hard to do. Strain the broth from the tongues. Add a packet of gelatin (not to hot broth, but to broth that has cooled slightly) and let it swell. Let the boiled tongues and carrots cool.
- 2
Step 2
Place the broth with gelatin over low heat and cook, stirring, until the gelatin dissolves.
- 3
Step 3
Pour a little of the broth with gelatin into the mold you will use to make the aspic, and place the mold in the refrigerator for about 20 minutes so the aspic base sets. Meanwhile, cut the tongues and carrots into pieces of the desired shape and size. Rinse the parsley and chop it finely.
- 4
Step 4
Arrange the tongue, carrot, and greens evenly and alternately on top of the first layer. Carefully pour in broth until it covers the ingredients. Refrigerate for about an hour and a half.
- 5
Step 5
Then pour in the remaining broth and refrigerate overnight.
- 6
Step 6
In the morning, ready jellied tongue awaits you. A wonderful appetizer, especially good with horseradish.