ŠaltienaPork Aspic with Garlic
A clear, savory pork aspic set with tender shredded meat, garlic, and a gently seasoned broth. Chill it thoroughly and serve it cold as a starter.
Prep
35m
Cook
2h 30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Aspic
- 1.2kgPork Hock
- 150gCarrot (peeled)
- 3lWater
- 2pcsBay Leaf
- 3gBlack Pepper
- 12gSalt
- 15gGelatin Powder
- 18gGarlic (crushed)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the pork hock, carrot, bay leaves, black pepper, and water in a large pot. Bring slowly to a simmer and skim any foam.
- 02
Cover partially and simmer gently for about 2 and a half hours, until the meat is very tender and pulls easily from the bones.
- 03
Transfer the pork hock to a tray. Strain the broth through a fine sieve, discard the carrot and bay leaves, and skim excess fat.
- 04
When the meat is cool enough to handle, remove every bone, piece of cartilage, and tough skin. Shred the meat and divide it among clean molds.
- 05
Bloom the gelatin powder in a little cool strained broth, then whisk it into the remaining hot broth until dissolved. Stir in the garlic and salt.
- 06
Pour the broth over the meat. Cool for no more than 2 hours at room temperature, then cover and refrigerate for at least 6 hours, until firmly set.
- 07
Keep refrigerated and serve cold.
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