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gravy

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Ingredients for 4 servings:

  • 500 g roast pork
  • 1 liter meat broth for the stock
  • 3 bay leaves
  • 5 grains of allspice
  • 1 tbsp mustard seeds
  • 5 carnations
  • 1 onion(s)
  • 12 sheets of gelatin
  • 1 cup(s) vinegar (wine vinegar)
  • 2 tsp sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

The basic recipe for aspic can also be used for sausage or boiled pork tongue

Cook the meat broth with the spices and the quartered onion for 10 minutes. Soak the gelatin in cold water for 4 minutes, squeeze it dry, and dissolve it in the hot broth. Divide the pork among 4 plates, arrange it nicely with sliced ​​gherkins, and pour the broth over it. Refrigerate. This is a great way to use up leftover roast pork. Even frozen roast pork can still be used to great effect.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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