Delicious Pork Aspic Made Easy with Gelatin

Enjoy a tasty, elegant, and healthy appetizer that’s low in calories! This pork aspic with gelatin stands out because it doesn’t require pig’s feet to set. Gelatin perfectly replaces that role, allowing you to use any cut of pork, even boneless meat, for a clear and delicious jelly.

Step-by-Step Preparation

Total cooking time: 12 hours

1. Step 1:

   

   How to make pork aspic with gelatin? It’s simple! Start by gathering your ingredients. You can substitute pork shoulder with other cuts like pork knuckles or shank. Rinse the pork thoroughly. Peel the onion and carrot. Also, peel the garlic cloves. For tips on properly using gelatin, see the article linked at the end of this recipe.

2. Step 2:

   

   Place the meat in a pot. Cover with cold, clean water. Bring to a boil over high heat. Once boiling, skim off any foam that appears on the surface.

3. Step 3:

   

   Drain the water and refill the pot with 2.5 liters of fresh cold water. Bring to boil again, skimming foam to ensure a clear broth.

4. Step 4:

   

   Once no more foam forms, add carrot, onion, three peeled garlic cloves, bay leaf, allspice berries, and salt to the pot.

5. Step 5:

   

   Simmer the pork gently with the lid slightly ajar for about 1 hour or until the meat is tender.

6. Step 6:

   

   Remove the cooked meat from the broth. Separate the meat from bones and cut into small pieces.

7. Step 7:

   

   Press the remaining garlic cloves through a garlic press. If you prefer a milder flavor, you can cook all garlic cloves with the broth in Step 4 and omit adding fresh garlic later.

8. Step 8:

   

   Soak gelatin in 100-200 ml of cold boiled water. Let it swell for 10 minutes.

9. Step 9:

   

   Strain the broth. Stir in the softened gelatin and return the pot to medium heat.

10. Step 10:

    

    Heat gently, stirring until the gelatin fully dissolves. Avoid boiling the broth.

11. Step 11:

    

    Place the chopped pork and pressed garlic evenly into serving dishes.

12. Step 12:

    

    Pour the gelatin-infused broth over the meat. Garnish with sliced boiled carrots and green peas. Let cool to room temperature, then refrigerate for 4-6 hours or overnight until fully set.

13. Step 13:

    

    Your pork aspic is ready! Serve it with mustard, horseradish, or your favorite sauces. Enjoy!

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