Name: Pork aspic
Prep time: 480 min
Cook time: 360 min
Total time: 840 min
Yield: 10
Cuisine: Ukrainian
Ingredients: Pig's feet to taste; Pork to taste; Bulb onions to taste; Carrot to taste; Parsley (root) to taste; Bay leaf to taste; Garlic to taste; Pepper black peas to taste

For many, pork aspic is an essential part of the New Year's or Christmas menu. This tradition is long-standing: it was followed by our grandmothers and great-grandmothers. However, many recall childhood memories of the aspic preparation process as somewhat complicated and lengthy. The latter, of course, is undeniable, but we would argue with the former statement. There is nothing particularly difficult about it, as, essentially, aspic mostly cooks itself: your task is simply to handle the meat at different stages. First, it needs to be washed (perhaps, chop some bones), then, once cooked, cut it up, arrange it in molds, and pour over the strained broth. Need a more detailed instruction? Please! Rest assured, your aspic will turn out delicious and appetizing.

Prepare the pork feet. Clean them with a knife, then wash them thoroughly and rinse them with boiling water several times. Wash the pork pulp and cut into large pieces.

Transfer pork meats and drumsticks to a large saucepan. Pour in drinking water so that it covers the meat with a layer 1.5 cm high. Place over high heat and bring to a boil.

Remove the foam with a slotted spoon. Peel the onion, carrots and parsley root, then chop coarsely and lightly fry in a hot frying pan without oil. Add to the pot with the pork.

Reduce heat to low. Simmer uncovered for five hours. Don't add water. 30 minutes before cooking, add bay leaf and peppercorns. Add salt to taste.

Remove meat and vegetables from the pan. Strain the broth through doubled cheesecloth into a clean saucepan. Cover the container with a lid and keep in a warm place until use.

Remove the pulp from the legs and chop it finely. Peel and chop the garlic. Finely chop the pork flesh. Place all the meat in molds and sprinkle with garlic. Pour in the strained broth in a thin stream and let cool completely.

Place in the refrigerator for 4–5 hours. When it hardens, carefully scrape off any congealed fat that has risen to the top with a spoon. Before serving, coarsely chop the jellied meat and decorate as desired.

Pork aspic

Ukrainian

Приготуйте на свято цей ефектний і смачний салат з баклажанами, куркою та грибами. Оригінальне оформлення та неперевершений смак неодмінно сподобається гостям та рідним. Усі інгредієнти чудово поєднуються між собою, роблячи смак страви гармонійним. Волоські горіхи та часник чудово підкреслюють запечені баклажани, додаючи їм пікантності. За бажанням куряче філе можна замінити м'ясом стегна, воно більш соковите. Салат виходить смачним і ситним, обов’язково спробуйте!

<p>Салат з баклажанами, курячим філе, печерицями та волоськими горіхами</p>

Сьогодні в меню найсмачніша літня закуска - хрусткі, ароматні та дуже смачні малосольні огірки в банці! Приготовані за цим рецептом, вони можуть довго зберігатися в розсолі, не змінюючи свої смакові властивості. З часом овочі не стають більш солоними, тому я завжди готую декілька баночок наперед. Рецепт дуже швидкий і простий, а результат перевершить всі ваші очікування. Молодий часник, ароматна зелень та пряні спеції надають овочам приголомшливий смак та чудовий аромат. Рекомендую обирати для рецепта свіжі і пружні молоді огірки з тонкою шкіркою та недозрілим насінням.

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Pork aspic

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