Pork Tongue Aspic
Description
A tasty appetizer for any gathering. Everyone knows the phrase “What nastiness, this aspic fish of yours,” but we won’t be cooking fish—we’ll be using pork tongue, and that’s why it will turn out very, very tasty. Recipe. Serve with herbs and sauce.
Instructions
- 1
Step 1
Place the pork tongue in a pot with cold water and bring to a boil. Then remove the pot from the heat, drain the water, and rinse the tongue and pot. Bring water to a boil again, add the tongue, carrot, salt, and pepper; you can also add spices and a bay leaf. Simmer for 2 hours over low heat. Then remove the tongue and carrot and chill the broth. Peel the membrane from the tongue; this is very easy to do while it is still hot.
- 2
Step 2
Pour the gelatin into chilled broth (250 ml), stir, and let it bloom.
- 3
Step 3
Meanwhile, slice the pork tongue into thin slices.
- 4
Step 4
Cut the carrots into rounds. You can cut flowers or any other shapes out of them.
- 5
Step 5
Place the tongue and carrots on the bottom of a shallow dish.
- 6
Step 6
Pour in the prepared broth with bloomed gelatin. Refrigerate until set. If your plates are small like mine, 2 hours is enough; with larger plates, allow more time.
- 7
Step 7
Pork tongue aspic is ready. Feel free to serve it at your festive table!