The first time I made this aspic with pork and turkey was just before the holidays, in a kitchen with the windows wide open. It’s a dish that requires patience, but it doesn’t have complicated steps, and the ingredients are simple. The taste varies greatly from one meat to another, so I started combining pork trotters with turkey wings – it turns out lighter and more flavorful than the classic aspic made only with pork. For me, it’s one of the first recipes I start early to ensure I have time to do everything at a leisurely pace, without rushing.
Quick Info
Total time: 5-6 hours
Preparation time: ~30 minutes
Cooking time: 5-6 hours
Servings: 8-10
Difficulty: medium
Recipe type: cold dish, specific to Christmas or New Year’s Eve
Ingredients
2 pork trotters
2 turkey wings
1 head of garlic
1 white onion
1 red onion
4-5 bay leaves
1 tablespoon black peppercorns
1 tablespoon coarse salt
approx. 3 liters of water (enough to fully submerge the meat)
Preparation method
1. Start by preparing the pork trotters. Scrape them well with a knife, focusing on the areas with skin, to make them as clean as possible. Then, singe them directly over a flame to remove any remaining hair and rinse them thoroughly under cold running water.
2. Wash the turkey wings just as carefully, but they don’t need singeing.
3. Place the pork trotters and turkey wings in a large pot and cover with cold water, up to about 3 liters or enough to fully submerge the meat.
4. Turn on a low flame and wait for it to start simmering slowly. When foam begins to form on the surface, carefully skim it off with a spoon until the broth is clear.
5. Once there’s no more foam, add the white onion and red onion (washed with the skins on, just with the roots trimmed) and the whole head of garlic, also unpeeled. Do not peel or chop them.
6. Add the peppercorns, bay leaves, and salt. Stir gently, cover the pot, but do not close it completely – leave a small opening at the edge to prevent it from boiling over and allow steam to escape.
7. Let everything simmer on very low heat, without rushing, for 5-6 hours. Do not stir the pot constantly, just check occasionally if more water is needed (to keep the meat submerged).
8. After the time has passed and the meat easily separates from the bones, turn off the heat. Carefully remove everything from the pot – the meat, bones, vegetables, and spices – and place them on a tray.
9. Select only the pieces of meat and arrange them in the containers where you will pour the aspic. Do not use the bones and vegetables anymore.
10. Strain the remaining liquid carefully to make it as clear as possible. Pour it over the pieces of meat in the containers, ensuring they are covered.
11. Let the containers cool completely, in the refrigerator or in a very cool place, until set. Usually, this takes a few hours, sometimes overnight.
12. When the aspic has set, sprinkle a little sweet paprika on top. Do not mix; just let it lightly color the surface.
13. Serve directly from the container, possibly with sliced red onion and a little vinegar.
Why I make this recipe often
I enjoy preparing this aspic because it’s clear, hearty, not too heavy due to the turkey, and lasts several days in the fridge. It’s suitable for large meals, doesn’t require constant supervision, and has the classic holiday flavor without being heavy or rich.
Tips and variations
Tips
- Use cold water from the start and do not change it during cooking, so you don’t lose gelatin.
- If you want the aspic to be as clear as possible, do not let it boil hard – keep the heat to a minimum.
- Sweet paprika is optional, but it adds a nice touch of color.
Substitutes
- Pork trotters can be replaced with shank, but it won’t set as well.
- Instead of turkey wings, you can use breast or thighs, but they must have bone and skin for flavor and gelatin.
Variations
- For a different taste, you can add a carrot while boiling, but the basic recipe doesn’t call for it.
- You can use only pork or only turkey, but the texture and taste will be simpler.
Serving ideas
- The aspic can be cut or broken into pieces, placed on a plate, and served with slices of red onion and a little vinegar.
- It also works as a cold appetizer for any large meal.
Frequently asked questions
1. Why do I put the onion and garlic whole, with skins?
This infuses the broth with flavor without excessively coloring or weighing down the aspic. The skins contribute to clarity.
2. Why is coarse salt used?
Coarse salt dissolves slowly, helping with the final flavor without overly salting the broth at once.
3. What do I do if the aspic doesn’t set?
Most often, it’s due to a lack of bones or too short a cooking time. Always use pork trotters and do not dilute the broth too much at the end.
4. Can the aspic be frozen?
I do not recommend it because upon thawing, the gelatin changes texture and the aspic becomes watery.
5. How do I know when it’s ready to pour into molds?
When the meat easily separates from the bone and the broth feels slightly sticky between your fingers, it’s ready to strain and put in the cold.
Nutritional values
Estimation for one serving (approx. 250 g):
Calories: 180-230 kcal
Protein: 18-22 g
Fat: 8-12 g
Carbohydrates: under 3 g
Values depend on the proportion of meat used and how much fat is left on the meat. The aspic has few calories relative to volume but is quite filling due to the gelatin and protein.
Storage and reheating
The aspic keeps well in the fridge, covered, for up to 4-5 days. It should not be reheated, as it will melt and lose its texture. If left outside or uncovered, it may develop odors or dry out on the surface. Ideally, keep it in containers with a lid, at a constant cool temperature.
Quick Info
Total time: 5-6 hours
Preparation time: ~30 minutes
Cooking time: 5-6 hours
Servings: 8-10
Difficulty: medium
Recipe type: cold dish, specific to Christmas or New Year’s Eve
Ingredients
2 pork trotters
2 turkey wings
1 head of garlic
1 white onion
1 red onion
4-5 bay leaves
1 tablespoon black peppercorns
1 tablespoon coarse salt
approx. 3 liters of water (enough to fully submerge the meat)
Preparation method
1. Start by preparing the pork trotters. Scrape them well with a knife, focusing on the areas with skin, to make them as clean as possible. Then, singe them directly over a flame to remove any remaining hair and rinse them thoroughly under cold running water.
2. Wash the turkey wings just as carefully, but they don’t need singeing.
3. Place the pork trotters and turkey wings in a large pot and cover with cold water, up to about 3 liters or enough to fully submerge the meat.
4. Turn on a low flame and wait for it to start simmering slowly. When foam begins to form on the surface, carefully skim it off with a spoon until the broth is clear.
5. Once there’s no more foam, add the white onion and red onion (washed with the skins on, just with the roots trimmed) and the whole head of garlic, also unpeeled. Do not peel or chop them.
6. Add the peppercorns, bay leaves, and salt. Stir gently, cover the pot, but do not close it completely – leave a small opening at the edge to prevent it from boiling over and allow steam to escape.
7. Let everything simmer on very low heat, without rushing, for 5-6 hours. Do not stir the pot constantly, just check occasionally if more water is needed (to keep the meat submerged).
8. After the time has passed and the meat easily separates from the bones, turn off the heat. Carefully remove everything from the pot – the meat, bones, vegetables, and spices – and place them on a tray.
9. Select only the pieces of meat and arrange them in the containers where you will pour the aspic. Do not use the bones and vegetables anymore.
10. Strain the remaining liquid carefully to make it as clear as possible. Pour it over the pieces of meat in the containers, ensuring they are covered.
11. Let the containers cool completely, in the refrigerator or in a very cool place, until set. Usually, this takes a few hours, sometimes overnight.
12. When the aspic has set, sprinkle a little sweet paprika on top. Do not mix; just let it lightly color the surface.
13. Serve directly from the container, possibly with sliced red onion and a little vinegar.
Why I make this recipe often
I enjoy preparing this aspic because it’s clear, hearty, not too heavy due to the turkey, and lasts several days in the fridge. It’s suitable for large meals, doesn’t require constant supervision, and has the classic holiday flavor without being heavy or rich.
Tips and variations
Tips
- Use cold water from the start and do not change it during cooking, so you don’t lose gelatin.
- If you want the aspic to be as clear as possible, do not let it boil hard – keep the heat to a minimum.
- Sweet paprika is optional, but it adds a nice touch of color.
Substitutes
- Pork trotters can be replaced with shank, but it won’t set as well.
- Instead of turkey wings, you can use breast or thighs, but they must have bone and skin for flavor and gelatin.
Variations
- For a different taste, you can add a carrot while boiling, but the basic recipe doesn’t call for it.
- You can use only pork or only turkey, but the texture and taste will be simpler.
Serving ideas
- The aspic can be cut or broken into pieces, placed on a plate, and served with slices of red onion and a little vinegar.
- It also works as a cold appetizer for any large meal.
Frequently asked questions
1. Why do I put the onion and garlic whole, with skins?
This infuses the broth with flavor without excessively coloring or weighing down the aspic. The skins contribute to clarity.
2. Why is coarse salt used?
Coarse salt dissolves slowly, helping with the final flavor without overly salting the broth at once.
3. What do I do if the aspic doesn’t set?
Most often, it’s due to a lack of bones or too short a cooking time. Always use pork trotters and do not dilute the broth too much at the end.
4. Can the aspic be frozen?
I do not recommend it because upon thawing, the gelatin changes texture and the aspic becomes watery.
5. How do I know when it’s ready to pour into molds?
When the meat easily separates from the bone and the broth feels slightly sticky between your fingers, it’s ready to strain and put in the cold.
Nutritional values
Estimation for one serving (approx. 250 g):
Calories: 180-230 kcal
Protein: 18-22 g
Fat: 8-12 g
Carbohydrates: under 3 g
Values depend on the proportion of meat used and how much fat is left on the meat. The aspic has few calories relative to volume but is quite filling due to the gelatin and protein.
Storage and reheating
The aspic keeps well in the fridge, covered, for up to 4-5 days. It should not be reheated, as it will melt and lose its texture. If left outside or uncovered, it may develop odors or dry out on the surface. Ideally, keep it in containers with a lid, at a constant cool temperature.