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Pork aspic: how to make it transparent? Video
It would seem that it could be easier – to cook jellied meat. After all, in fact, this is just a broth that takes longer to cook than usual. This technology allows the cartilage tissue to boil, the broth becomes sticky from this and solidifies like jelly, even at not very low temperatures. If you cook jellied meat correctly, the broth will remain transparent, like a mirror, while retaining the appetizing appearance of this dish.
How to cook transparent jellied meat
Of course, if the jellied meat is cooked in a cloudy broth, its taste will not suffer much from this, but its appearance will be unpresentable – a jelly-like mass of grayish color will look unappetizing on a plate. “Mirror” jellied meat will allow you to decorate it by laying chopped carrots, leaves of fresh herbs, olives on top of the meat. Such a dish looks very beautiful, and it is not a shame to serve it even on a festive table. To make your jelly just like that, you can cook it according to the usual recipe, but using some technological secrets.
What products do you need to make jellied meat
- 1 pork shank from the hind leg or 2 from the front
- 2 pork legs
- 500 g lean pork – ham or shoulder
- 1 bulb
- 1 carrots
- 8-10 peas of black pepper
- 3-4 garlic cloves
- 2-3 bay leaves
- salt
Step-by-step recipe for mirrored pork jelly
Rinse the meat. Wipe the pork knuckle and legs well with a stiff brush to keep the skin clean and free of any stains. Put everything in a saucepan, the meat should lie in an even layer, if necessary, the pulp can be cut into large pieces. Pour water into a saucepan so that the level is only 1 cm above the meat. Put it on fire.
If you did not manage to keep track, the broth began to boil strongly and became cloudy, when you take out the meat from it, beat the chicken egg, pour it into the broth, boil. Then cover, let stand 10 minutes and strain
The moment of boiling is very important for the jellied meat to turn out transparent, so try not to go far from the pan in which you put the jellied meat to cook. As soon as the first signs of boiling appear, take a spoon with holes or a small strainer with a handle and begin to carefully remove all the foam and scale that forms. At the same time, make sure that the water in the saucepan does not start to boil too much. To prepare a clear broth for jellied meat, violent boiling should be completely eliminated at all stages of its cooking. Reduce the heat so that the surface of the boiled jellied meat only slightly trembles.
Place the peeled, whole onion and carrots in the broth. Salt it, but leave it slightly undersalted, and season with salt at the end of cooking. Leave the jellied meat to simmer over low heat for 5 hours. Then put peppercorns and bay leaves in a saucepan, cook the jellied meat for another 1 hour.
Even if the finished broth has boiled away strongly during cooking, you cannot add raw water to it, in extreme cases – only boiling water
Remove the pot from the stove, take out the meat, put it in a colander, under which place a deep bowl. When the meat has cooled slightly, cut the jellied meat, remove the bones, boiled skin, large chunks of fat, and chop the meat finely or chop it. Place the chopped meat in a large bowl, add finely chopped garlic, pepper and mix well. Arrange in special bowls or plates.
Cut into circles or stars from carrots that have been boiled in jellied meat, decorate a layer of meat in pans with them, on top of it you can put leaves of fresh herbs and olives, cut in half. Carefully pour the broth into the bowls through a fine sieve. Cover them with lids, cool and send to the refrigerator.
How to keep water in the dish until the very end of its preparation? – See reviews and photos about the stewpan – the best stewing utensils.