John Myers
Aspic with Pork Neck Roast
The perfect aspic with pork neck roast recipe with a picture and simple step-by-step instructions.
- 400 g Roast pork / rest of the: See my recipe: *)
- 3 piece Hard-Boiled eggs
- 280 g 4 Zwiebeln
- 9 g 1 Tütchen Gelatine gemahlen weiß
- 300 ml Gravy / liquid *)
- 200 ml Water
- 4 tsp Light rice vinegar
- 6 big pinches Coarse sea salt from the mill
- 6 big pinches Colorful pepper from the mill
- Boil the eggs hard, quench them, peel them off, cut into slices and divide them into 4 flat bowls. Cut the roast pork into pieces and divide between the 4 bowls. Peel the onions, cut into small strips and spread over the 4 bowls. Prepare the gelatine according to the label on the bag and mix it with the liquid (300 ml gravy / liquid + 200 ml water). Season the liquid with light rice vinegar (4 teaspoons), coarse sea salt from the mill (6 big pinches) and colored pepper from the mill (6 big pinches), distribute over the 4 bowls and place in the refrigerator for a few hours so that the jellied is nice becomes solid. Turn the brawn out to serve. Serve with fried potatoes and / or farmhouse bread and mayonnaise. *) Roast pork neck with broccoli and potatoes
Facebook Comments