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Aspic of Pork Tongue with Gelatin
Instructions
Clean and rinse the pig's tongues. Fresh tongues have a light pink colour and a firm texture.
Transfer the tongues to a bowl of very cold water for half an hour – they need to soak. This removes any remaining traces of blood and makes the meat more tender.
Move the tongues to a pot and cover with clean water. Add a not-quite-full tablespoon of salt. Set them to cook for 1 hour 30 minutes – pork tongue needs long simmering to become tender.
Return the cooked tongues to cold water again for 5–10 minutes. After this, the tongues peel easily. The sharp change in temperature is the "secret" to easy peeling.
You get nice clean tongues like this – with the skin removed and ready for slicing.
Cut the tongues into even slices about 1 cm thick. Trim off anything excess – it will not be needed for the aspic.
Meanwhile, prepare the chicken broth. Pour 1 litre of water into a separate pot and add the chicken breast – this will serve as the liquid for the aspic. Pour out the broth in which the tongues were boiled. Boil the carrot in the chicken broth – it will add a piquant flavour and will also be used for decoration. Salt the broth to taste and cook for 30 minutes. The chicken broth can be made in advance.
Put 1.5–2 tbsp of gelatin into a small bowl and pour warm broth over it. Leave for 15 minutes. The gelatin should be dissolved according to the instructions on the package.
Strain the broth – the liquid should be clear and free of fat. After a while, warm the set gelatin in a water bath or in the microwave. Add it to the remaining broth for pouring over the aspic. Use as much broth as will fit in the serving dish.
Arrange the slices of tongue evenly across the bottom of the dish and pour a thin layer of the gelatin broth over them. Place the dish in the refrigerator to set – about 15 minutes.
Prepare the decoration to your own taste. Cut flowers from the eggs and curl the carrot into little roses. Be sure to add some parsley.
Form the composition. Cover each element with a thin layer of the gelatin broth and put it in the refrigerator for another 15 minutes – this will fix the arrangement in place.
After a while, take out the aspic and pour in the remaining broth. Put the dish in the refrigerator for 2–2.5 hours or until completely set. Aspic of pork tongue with gelatin can be made the day before the celebration – this lets you spend more time with your guests on the festive day.
Tips
- 1
SOAK the tongues in cold water for 30 minutes before boiling – this removes the blood and makes the meat more tender.
- 2
The sharp change in temperature (a hot tongue plunged into cold water) is the "secret" to easy peeling. Without this step the skin comes off with difficulty.
- 3
POUR OUT the broth from the tongues – it is cloudy and not suitable for aspic. A separate chicken broth gives a clear "mirror". I use a similar principle in other kinds of aspic.
- 4
Make the aspic the day before the celebration – this lets the dish set completely and frees up your time on the day of the party.
Video
FAQ
What can replace pork tongue? +
Alternatives: beef tongue (mentioned in the recipe, boil longer – 2.5–3 hours), veal tongue (more tender than pork, boil for 1 hour), chicken tongues (a quick alternative, boil for 20 minutes). Pork is the "golden mean" between tenderness and availability. Beef tongue is traditional for Russian aspic. Chicken tongues are for a "light" version or for individual portions. Each type of meat gives its own character: pork is tender, beef is "rich", chicken is dietary.
How much gelatin per 500 ml of broth? +
The standard proportion is 1.5–2 tbsp of gelatin (10–15 g) per 500 ml of broth. For a firmer aspic – 2 tbsp (15 g). For a softer one – 1 tbsp (8 g). The exact amount depends on the brand of gelatin – always check the instructions on the package. Quick-dissolving gelatin (activated at 50–60 °C) is more convenient than the ordinary kind (which requires soaking and warming in a water bath). To be sure, test it on a teaspoon: if it sets within 10 minutes in the refrigerator, the dosage is right.
How long does the finished aspic keep? +
In the refrigerator – 3–4 days in a covered container. The flavour gets brighter with each day as the meat soaks up the broth. I do not recommend keeping it longer – the gelatin may "pull away" from the meat and condensation may appear on the surface. At room temperature the aspic will "melt" – it can be left out for a maximum of 1–2 hours during serving. I do not recommend freezing it – the texture is ruined completely.
What to serve with aspic? +
The classic serving: with mustard, beetroot horseradish, and pickled cucumbers. For drinks – cold vodka for adults, or fruit drink (mors) or kvass. Black bread with butter is an essential addition. On the festive table, aspic usually stands as one of the "cold appetisers" alongside vinaigrette salad, herring under a fur coat, and Olivier. For a beautiful presentation, serve it on a flat glass plate so the "mirror" of the jelly can be seen.
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