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➠ Pork shank and pork ears aspic

Pork shank and pork ears aspic

1498

Kitchen Russian

Calorie content 127.7 kcal

Portions 16 port.

Cooking time 13 h.

Proteins * 6.9 gr.

Fats * 12.1 gr.

Carbohydrates* 6.9 gr.

Content

For lovers of meat dishes, I wholeheartedly recommend using a chic recipe and preparing an appetizing jellied meat from pork shank and pork ears. The cooking process is quite long, but the dish turns out to be unusually tasty and satisfying.

Ingredients

Cooking process

Clean the pork knuckle, ears, legs and tails with a knife and rinse thoroughly under water. Meat can be soaked in cool water overnight.

Put the prepared ingredients in a deep saucepan with a thick bottom, and cover with cold water so that it completely covers the meat.

Put on moderate heat and bring to a boil. Use a slotted spoon to remove the resulting foam, reduce heat to low and simmer under the lid for 6 hours.

Peel the onions from the top husk. Wash the carrots and peel them with a vegetable peeler. Place the peeled vegetables in a saucepan about an hour before the meat is cooked. Add jellied spices, salt and black peppercorns.

Put the cooked meat in a bowl and cool it completely.

Separate the cooled meat from the bones and finely chop or disassemble into fibers by hand.

Strain the hot broth gently into a separate container using a fine sieve. Peel the garlic and rinse. Squeeze the peeled garlic into the broth using a press. Stir until smooth.

Prepare the dishes into which you will pour the jellied meat. Place parsley, canned corn and peas on the bottom of the containers. You can also use bell peppers, boiled chicken eggs and boiled carrots as decoration.