Aspic Made from Pork Hocks
⏳ Time
7 hours 30 minutes + 3 hours
🥕 Ingredients
10
🍽️ Servings
10
Description
The perfect aspic that will always set, because it is based on a pork hock. Minimum ingredients, maximum meat and its protein essence. Serve with mustard, horseradish, and a slice of dark bread alongside vodka.
Ingredients
- Pork Neck - 2 lbs
- Pork tenderloin - 17.6 oz
- Onion - 1 head
- Carrot - 1 piece
- Bay leaf - 2 pieces
- Allspice berries - 5 pieces
- Garlic - 4 cloves
- Salt - to taste
- Horseradish Leaves - to taste
- Mustard Greens - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 10
Pour in the broth, cover, and refrigerate until set.
Step 11
Serve the aspic with horseradish or mustard.
Step 2
Rinse all the meat thoroughly, place it in a pot, and cover it with water so that the water level is 7–8 cm above the meat.
Step 3
Place the pot on the heat, bring to a boil, and skim off the foam. Reduce the heat to low and simmer for 4–5 hours.
Step 4
Add a whole onion and a carrot. You can leave the skin on the onion, as it will give the broth a golden color. Cook for another 2 hours.
Step 5
Make a small pouch out of a piece of cheesecloth, and place a bay leaf and allspice inside.
Step 6
Place this sachet in a pot, add salt, and simmer the broth for another 20–30 minutes. The broth should taste slightly oversalted.
Step 7
Strain the broth and add the crushed garlic. Adjust the salt if needed. Discard the vegetables and the spice bag.
Step 8
Shred the meat into fibers and chop it finely.
Step 9
Place the meat in the mold for the aspic.
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