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Homemade aspic
Homemade aspic from pork is a very hearty and fragrant dish. Thin slices are perfect for sandwiches or as a cold cut for a festive table.
For making aspic at home, you can use a loaf pan or large metal cans from canned food.
It is advisable to handle the meat and fat after freezing or cooling.
Preparation time: 4 hours + time for salting and cooling.
Caloric content: 375 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- pork (meat, shoulder, neck) – 600 g;
- fresh fat with meat layers – 250 g;
- gelatin (preferably quick-dissolving) – 10 g;
- garlic – 3-5 cloves;
- table mustard – 1 teaspoon;
- vermouth, cognac, or wine – 3-4 tablespoons;
- salt – 1/2 tablespoon;
- granulated sugar – 1 teaspoon;
- ground nutmeg and black pepper – 1/2 teaspoon each;
- coriander and ground paprika – 1 teaspoon each;
- plastic wrap;
- suitable mold (metal or non-stick).
Preparation
- First, rinse, dry, cool the meat and fat, or better, slightly freeze them. Cut the meat into thin strips (3x2 cm or 4x2 cm) with a sharp knife.
- Remove the skin from the piece of fat, cut the meat into slices similar to the meat.
- Place grated garlic, salt, sugar, spices, mustard, and vermouth (if desired) in a separate plate, and mix well.
- Pour the meat with the prepared spicy marinade, knead well with your hands so that the meat absorbs the salt and the bouquet of spices.
- Pound the meat and fat with a special mallet for 10 minutes. To keep the table and kitchen clean, place the products in a plastic bag beforehand. Pound with the flat side of the mallet (without any notches) to avoid tearing the bag.
- Distribute the meat in the bag, lay it on a cutting board, cover it with another one. Place a weight on top (for example, several cans of water). Put this structure in the refrigerator for 3-4 hours (better overnight).
- Prepare the mold for the future aspic. Line it with plastic wrap folded in several layers.
- Fill the mold with marinated meat, layering it and sprinkling gelatin between layers. Compress the layers tightly using a mallet or pestle. Cover the meat with plastic wrap, place a weight in the form of cans with water on top.
- Place the resulting structure in a suitable pot, pour in cold water so that the meat in the mold is at the water level.
- Bring the contents of the pot to a boil, cook for 3-3.5 hours over medium heat. Keep the lid closed whenever possible. Periodically add hot water to the necessary level.
- Once the aspic is ready, remove it to a cool place and let it cool. Take the bag out of the mold and cool in the refrigerator for several hours. Collect the broth with fat that formed during cooking with a knife or spoon (use it for reheating second courses).
- Cut the aspic into thin slices and serve it on the table.
Prepare aspic at home from pork with pleasure. Enjoy your meal!
