Everyone knows the phrase "What disgusting your aspic fish is," and we will not cook fish, but pork tongue, and therefore it will turn out very, very tasty. The recipe for how to make aspic from pork tongue is very simple and not fussy. Of course, some chefs offer far more sophisticated ways to make pork tongue aspic. I am an adherent of simple recipes, according to which the dish turns out to be no worse. Try my recipe and you!
Appointment: For lunch / For dinner / For a festive table
Main Ingredient: Meat / Pork / Offal / Tongue / Pork Tongue
Dish: Snacks / Jellied
Geography of cuisine: Russian cuisine
- Pork tongue - 1 Piece
- Carrots - 1 Piece
- Parsley - To taste
- Salt, pepper - To taste
- Gelatin - 10 Grams
How to make Pork Tongue Jellied
Put the pork tongue in a saucepan with cold water, bring to a boil. Then remove the pan from the heat, drain the water, rinse the tongue and pan. Then boil the water, send the tongue, carrots, salt, pepper into it, you can add spices, bay leaf. Simmer for 2 hours. Then remove the tongue and carrots, and cool the broth. Peel the tongue from the film, it is very easy to do while it is still hot.
Pour gelatin into chilled broth (250 ml), stir and leave to swell.
Until then, cut the pork tongue into thin slices.
Cut the carrots into slices. You can cut flowers or any other figures out of it.
Place the tongue and carrots on the bottom of a shallow plate.
Pour the prepared broth with swollen gelatin. Refrigerate to set. If the plates are small, like mine, then 2 hours will be enough, if you use larger plates, then it will take more time.
Pork tongue fillet is ready. Feel free to serve it to the festive table!