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Traditional pork aspic served with meat and vegetables
Classic pork aspic with meat pieces and vegetable slices served in jellied broth.

Traditional Pork Aspic with Garlic

Author: Flavelo
Recipes Main Courses

Aspic is a dish of patience, the uncrowned queen of the winter season. It is nothing more than the essence of meat and skin, turned into a shivering jelly by the cold. There is no room for haste here: collagen must slowly dissolve from bones and cartilage to transform into gelatin. Clear, transparent aspic is a cook's pride, proving the dish wasn't boiled, but merely simmered gently for hours.

🕒 Prep Time 30 mins
🍳 Cook Time 5 hrs
⌛ Total Time 17 hrs 30 mins
🍽️ Servings 5 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot (6-8 quarts)
  • Fine mesh sieve or cheesecloth
  • Bowls for setting
  • Ladle

Instructions

1 ✓

Thoroughly clean the meats, singe off any hairs, and scrape the skin. Place them in a large pot and pour over enough cold water to cover generously.

Tip: Starting with cold water allows proteins to dissolve slowly.
2 ✓

Begin heating. When it comes to a boil, skim off the gray foam that forms on top with a slotted spoon. Repeat until the broth is clear.

Tip: The foam is coagulated protein; if left in, the broth will be cloudy.
3 ✓

Add the vegetables, spices, and salt. Reduce heat to the lowest setting. The liquid should barely move, not boil!

Tip: The onion skins give the aspic a beautiful golden-brown color.
4 ✓

Simmer for 4-5 hours until the meat completely falls off the bone and the bones are clean.

Tip: Long cooking time is needed to extract the gelatin.
5 ✓

Remove from heat and let it settle slightly. Skim the fat off the top with a spoon or paper towel.

Tip: Fat solidifies into an unappetizing white layer on top if not removed.
6 ✓

Carefully remove the meats, debone them, and distribute among bowls. Strain the broth over them through a fine sieve.

Tip: You can place the sliced carrots at the bottom of the bowls for decoration.
7 ✓

Place in a cool place (fridge or pantry) to set for at least one night (8-10 hours).

Tip: Serve with lemon juice, pickled horseradish, and fresh crusty bread.

Recipe FAQ

Why didn't it set?
There wasn't enough collagen-rich meat (trotters, hocks, ears) relative to the water. Gelatin comes from skin and bone. If the broth isn't concentrated enough, reduce it further or cheat with a little unflavored gelatin.
Why is it cloudy?
Two reasons: it boiled too vigorously (emulsifying the fat) or you didn't skim the foam at the beginning. Aspic should only 'smile' (simmer very gently) while cooking.

Ingredients

  • 2 pcs Pork trotters (split lengthwise)
  • 1 pc Smoked pork hock
  • 1 lb Pork skin/rinds
  • 2 heads Yellow onion (unpeeled)
  • 8 cloves Garlic
  • 2 pcs Carrots
  • 1 pc Parsnip or Parsley root
  • 1 tbsp Whole black peppercorns
  • 1 tsp Salt (use sparingly, smoked meat is salty!)
  • 3 quarts Cold water (enough to cover)