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Aspic of pork with gelatin (with olives and egg)
Instructions
Instant gelatin lets you make aspic from any broth, even one cooked from cuts of meat that cannot set on their own. For example, even thin strips of pork fillet covered with membranes will do.
Cut the meat into pieces. You can leave the membranes on – they separate easily from the boiled pork.
Slice the onion and carrot into rounds and add them to the pot.
Add salt and the dry spices.
Add the sweet pepper.
Pour in one and a half litres of water – you need one litre for the aspic itself, and the rest boils away while the pork cooks. To get a rich, aromatic broth and tender meat, simmer the pork for at least an hour.
Strain the meat broth.
Tip the gelatin into a small bowl and pour in 100–120 millilitres of cold water. As soon as the granules absorb the water and turn translucent, add the gelatin to the pot of hot strained broth. Do not boil the gelatin.
Line a suitable mould with pieces of boiled pork, removing the softened membranes as you go. The meat in the aspic should be tender and clean.
Sprinkle the meat layer with crushed garlic.
Slice a hard-boiled egg into thin rounds and add them to the meat arrangement.
Large pitted pickled olives give the meat aspic a distinctive gastronomic charm.
Pour the warm broth over the prepared ingredients.
The pork aspic with gelatin will set in the refrigerator – it is best left there overnight. Serve the set slices of aspic with olives, and the most fitting sauce is Dijon grain mustard.Bon appétit!
Tips
- 1
DO NOT BOIL THE GELATIN – it will lose its gelling properties. Add it only to hot, but not boiling, broth, after it has swelled in cold water.
- 2
1.5 L OF WATER PER 1 L OF BROTH – a buffer for boiling away. Otherwise there may not be enough broth to fill the mould.
- 3
STRAIN THE BROTH THROUGH CHEESECLOTH – for "mirror" clarity. Without straining, a cloudy broth spoils the look of the aspic.
- 4
REFRIGERATE OVERNIGHT – essential. The gelatin will only "set" with long chilling. The same principle works in other kinds of aspics and jellied meats.
FAQ
Which cut of pork should I choose? +
Lean cuts are ideal: tenderloin, loin, ham (without a fatty layer). Fatty cuts (brisket, neck) will give a "greasy whitish layer" on top – "not diet-friendly". Thin strips of fillet with membranes also work (the membranes come off when you separate them). A size of 500 g is optimal for 6 servings. Frozen pork should be thawed in the refrigerator for 8–12 hours. Fresh or chilled meat is more aromatic. For a "premium" aspic, use free-range farm pork. Pork with no characteristic "porky" smell is good quality.
What can replace gelatin? +
Alternatives: agar-agar 6–8 g (plant-based, a firmer aspic), leaf gelatin 25 g (soak it, melt it, stir it in). Without gelatin, cook pig's feet or cartilage for 5–6 hours for natural collagen (classic kholodets). Pork without cartilage will not set on its own, so gelatin is essential. For vegans, agar-agar is a must (gelatin is of animal origin). The shelf life of gelatin is 2 years in a dry place. Expired gelatin will not "set".
How long does the aspic keep? +
In the refrigerator in a covered mould under film – 3–4 days. On the second day the flavour is brighter, as it "matures". In the freezer it is not recommended: on thawing, the gelatin "releases" water and the texture separates. Ideally, make it 12 hours before serving. For a large gathering, make a double portion 1–2 days before the celebration. Do not leave it at room temperature for longer than 2 hours – the gelatin will "run". For "freshness" when serving, garnish with fresh parsley and lemon wedges.
What to serve aspic with? +
For a festive table: with Dijon grain mustard (the classic), Russian horseradish (sharp), ketchup or barbecue sauce. With a shot of vodka or brandy. With black or rye bread. With pickled cucumbers or olives. For a "New Year" table it is an essential dish. For Easter, serve it with kulich and dyed eggs. With a glass of dry red wine (Cabernet) for a "European" serving. Garnish with parsley, lemon wedges and olives. At a buffet, serve it in individual portions in small dishes. For a "diet", aspic is one of the best meat-dish options (low calories at 67 kcal).
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