Saturday, May 10, 2008

Pork In Aspic

  • 1kg (2lb., 3oz) pork
  • 50g (1.75oz) flavouring vegetables (onion, carrot, parsley, celery)
  • pepper
  • bay leaves
  • salt
  • Choose meat from a young, relatively fatty piglet (knuckles and a piece of side or shoulder).
  • Chop knuckles in half, cut up the side or shoulder.
  • Wash all of the meat.
  • Place in a saucepan and add cold water to cover meat.
  • Cover saucepan and bring to the boil, skimming off any foam.
  • Add peeled flavouring vegetables and salt, then simmer on low heat with the saucepan partly covered.
  • Add pepper and bay leaves towards the end of cooking.
  • Remove from flame when meat separates easily from the knuckles.
  • Remove meat from broth, separate from bone and cut into cubes.
  • Strain broth, let it settle, and skim fat from the top.
  • Rinse bowls in cold water.
  • If you wish for the aspic to have a garlic flavour, add a clove of minced garlic to each bowl.
  • Arrange boiled carrot and parsley in the bowls.
  • Add meat and pour over broth.
  • Place in a cool room to set.
  • Before serving, upturn the pork in aspic on a shallow dish.
  • Serve with vinegar, mustard and horseradish.
  • Veal in aspic is prepared in the same way.

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