Classic pork aspic

Name: Classic pork aspic - Zamfira G.
Ingredients: Ingredients list: half a pigs head (washed; cleaned; scalded; and salted); 1 tablespoon of salt; 2 heads of garlic.

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Classic Pork Jelly Preparation time: 30 minutes Cooking time: 4-5 hours Total time: 5-5.5 hours Number of servings: 8-10 servings Pork jelly is one of those traditional recipes that reminds us of festive meals, family gatherings, and the comfort of the cold season. It is a dish that combines the velvety texture of gelatin with the intense flavor of meat, and when served with mustard or beetroot and horseradish salad, it becomes an unforgettable delicacy. The origins of pork jelly are lost in the mists of time, but it is a perfect example of how housewives used available ingredients to create nutritious and flavorful dishes. Ingredients - ½ pig's head (washed, cleaned, and singed) - 1 tablespoon of salt - 2 large cloves of garlic - Water (enough to cover the meat) - Optional: spices like pepper or bay leaves for added flavor Necessary utensils - Large pot - Jelly mold - Grater or garlic press - Strainer - Knife Preparation method Step 1: Preparing the meat Start by thoroughly cleaning the pig's head, ensuring no hairs remain. You can use a flame to singe it. After finishing, wash it well under cold running water. Salt the pig's head with a tablespoon of salt and let it cool in a bowl overnight. This step will help flavor the meat and achieve a more intense taste. Step 2: Boiling The next day, place the pig's head in a large pot and cover it with water, ensuring it is fully submerged. Put the pot on medium heat and let it boil. It is important not to increase the temperature suddenly, otherwise the meat will toughen. Let it boil for 4-5 hours, or until the meat easily separates from the bone. You can add spices like pepper or bay leaves to enhance the flavor. Step 3: Preparing the meat After the meat is well boiled, remove it from the pot and let it cool slightly. Meanwhile, strain the broth in which it boiled, keeping it for filling the jelly. When the meat is cool enough, remove the bones and cut the meat into small cubes. It is important to remove excess fat to achieve a lighter jelly, but do not eliminate all the fat, as it will contribute to the gelling of the dish. Step 4: Preparing the garlic paste In a bowl, mash the two cloves of garlic until they form a paste. Add a little salt over the garlic to help it mash. This intense flavor will give a special taste to the jelly. Step 5: Assembling In a deep tray, place the meat cubes and pour the garlic paste over them, mixing well to ensure all pieces of meat are covered. Now, take the strained broth (which should be warm, but not hot) and pour it over the meat, ensuring everything is evenly covered. Step 6: Cooling Cover the tray with plastic wrap or a lid and let it cool for a few hours, preferably overnight, to set well. Serving The jelly is served cold, cut into cubes. It is delicious alongside mustard, but also with a beetroot and horseradish salad for a pleasant contrast. Useful tips - Variations: You can adapt the recipe by adding carrots or celery boiled in the broth for added flavor and color. - Storage: The jelly keeps well in the refrigerator, but make sure it is covered to avoid absorbing odors from the fridge. - Calories: A serving of pork jelly contains approximately 200-250 calories, depending on the amount of fat remaining. Frequently asked questions - Can I use other types of meat? Yes, jelly can also be made from beef or chicken, but the taste will be different. - How can I check if the jelly has set enough? If the dish is firm to the touch and does not spread when cut, then it is ready. - Can the jelly be frozen? Yes, the jelly can be frozen, but make sure to keep it in an airtight container. Conclusion Classic pork jelly is not just a tasty dish, but also a reminder of culinary traditions. This simple yet flavorful recipe is perfect for festive meals or for moments when you want to enjoy a comforting dish. Try it and let yourself be carried away by its flavors! Enjoy your meal!

Classic pork aspic

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