Aspic from pork legs
10 servings
450 minutes
The perfect aspic that will always set because it is based on pork leg. Minimum ingredients, maximum meat and its protein content. Eat with mustard, horseradish, and also with a piece of black bread and vodka.
1
Prepare all the ingredients.
2
Wash all the meat well, place it in a pot, and pour water so that the level is 7-8 cm above the meat.
- Pork leg: 1 kg
- Pork tenderloin: 500 g
3
Put the pot on the fire, bring to a boil, and remove the foam. Reduce the heat to minimum and cook for 4-5 hours.
4
Add a whole onion and carrot. You don't need to peel the onion; the skin will give the broth a golden color. Cook for another 2 hours.
- Onion: 1 head
- Carrot: 1 piece
5
Make a small bag from a piece of gauze, put a bay leaf and allspice inside.
- Bay leaf: 2 pieces
- Allspice peas: 5 piece
6
Place this bag in the pot, add salt, and boil the broth for another 20-30 minutes. The broth should taste slightly salty.
- Salt: to taste
7
Strain the broth and add the pressed garlic. Salt to taste if needed. Discard the vegetables and the spice bag.
- Garlic: 4 cloves
8
Shred the meat into fibers and chop finely.
9
Place the meat in a mold for the jelly.
10
Pour with broth, cover, and place in the refrigerator until set.
11
Serve the jelly with horseradish or mustard.
- Horseradish: to taste
- Mustard: to taste