Aspic made from smoked pork and vegetables

Ingredients for 4 servings:

• 350 g smoked pork, cooked
• 100 g carrot(s), thinly sliced
• 50 g parsley root(s), cut into thin slices
• 50 g spring onion(s), cut into thin rings
• 50 g sweetcorn, possibly from the can
• 500 ml vegetable broth or meat broth, unsalted
• 1 ½ tbsp vinegar essence, 25% acid
• 1 tbsp sugar
• ½ tsp white pepper, finely ground
• 1 bag/s gelatin, ground, white
• n. B. smoked salt
• 1 tbsp, heaped celery leaves, washed, finely chopped
• 1 tsp, heaped lovage, washed, finely chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 35 minutes

a recipe from the leftover kitchen

Trim any fat from the smoked pork, cut it into bite-sized cubes, and bring to a boil in the broth. Simmer gently for about 5 minutes. In the meantime, prepare the vegetables and spring onions as described above. Prepare the greens and corn and set them aside. Remove the meat from the broth with a slotted spoon and keep warm, covered. Season the broth with smoked salt and pepper to taste. Bring the vegetables and spring onions to a boil in the broth, then cover and cook until al dente. Prepare the gelatin according to the package instructions. Add the shredded greens and corn to the broth and stir in the vinegar and sugar. Then return the meat to the broth and bring everything back to a boil. Remove from the heat and season again with smoked salt if necessary. Reserve one-third of the broth, dissolve the prepared gelatin in it, and stir. Return this mixture to the pot and stir until evenly distributed. Ladle the hot aspic into four equal-sized bowls and let them cool in a cool place until the aspic solidifies. Then serve with fried potatoes or a fresh baguette.