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Aspic made from pork with gelatin
A piece of aspic with meat layers, a slice of egg, and dark olives – this is a good dinner for those who cannot imagine their life without meat but still care about their figure. Pork aspic with gelatin (with olives and egg) is considered a more filling dish than broth with a piece of boiled pork. The difference between them lies only in the presence of instant gelatin. Aspic will receive its share of collagen. But it will not come from boiled pork cartilage simmered for hours. Collagen will come along with the granules of instant gelatin. This aspic will not have a greasy white layer on top since the boiled pieces of fillet created a sufficiently lean broth. A dense aspic containing a large amount of gelatin is considered the most beneficial.
Caloric content: 67 kcal per 100 grams of the dish.
Ingredients
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- pork – 500 g;
- egg – 1 pc;
- onion – 1 pc;
- bell pepper – 1 pc;
- carrot – 1 pc;
- olives – 50 g;
- instant gelatin – 25 g;
- garlic – 3 cloves;
- allspice – 4 pcs;
- black pepper – 6 pcs;
- water – 1.5 l;
- salt – to taste.
Preparation
- Instant gelatin will help make aspic from any broth, even cooked from those pieces of meat that are not capable of independent gelling. For example, even thin strips of pork fillet covered with membranes are suitable.
- The meat is cut into pieces. The membranes can be left on; they will easily separate from the boiled pork.
- Slice the onion and carrot into circles and pour them into a pot.
- Add salt and dry spices.
- Add the sweet pepper.
- Pour one and a half liters of water, but one liter is needed for the aspic; the rest will evaporate while the pork is boiling. To obtain a rich aromatic broth and tender meat, the pork should be boiled for at least an hour.
- Strain the meat broth.
- Pour the gelatin into a small bowl, add 100-120 milliliters of cold water. Once the granules absorb the water and become translucent, add the gelatin to the pot with the hot strained broth. Do not boil the gelatin.
- Line a suitable mold with pieces of boiled pork, simultaneously removing the cooked membranes. The meat in the aspic should be tender and clean.
- Sprinkle the meat layer with crushed garlic.
- Hard-boiled egg is sliced into thin rounds to complement the meat composition.
- Large pitted pickled olives will give the meat aspic a unique gastronomic charm.
- Pour the prepared ingredients with warm broth.
- The pork aspic with gelatin will set in the refrigerator; it’s best to leave it there overnight. The pieces of set aspic can be served with olives, and the most suitable sauce is Dijon grain mustard.
