John Myers
Ingredients for 4 servings:
- 500 g lean pork knuckle(s) (also turkey, ham, smoked pork or pork shoulder)
- 10 g gelatin, ground or 6 leaves
- 1 bunch of soup vegetables
- 2 onions
- 2 bay leaves
- 6 peppercorns
- Vegetable broth, granulated
- 125 ml vinegar
- 1 tbsp, levelled sugar or sweetener
- 1 liter of salt water
- Spice(s), of your choice
- Vegetables, of your choice
- 3 gherkins
Instructions
Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours
a WW-suitable tasty alternative to normal aspic
Bring 1 liter of salted water with 3 tablespoons of vinegar to a boil. Add 500g of turkey, pork knuckle, or cooked ham, smoked pork loin (less salt in this case), or pork shoulder. Bring to a boil, and skim off the foam. Peel 1-2 onions, add 1 bunch of root vegetables, 2 bay leaves, and 6 peppercorns. Let the meat simmer for 1.5 hours until tender. (I also sometimes use pork knuckle already cooked and vacuum-packed!) Remove from the broth, let cool, cut into cubes, strain the broth through a sieve, measure out 375ml, add about 125ml of vinegar, 1 teaspoon of vegetable broth granules, and season with sugar (add more salt if necessary). It should taste slightly sour at the end, then it’s just right when it’s ready! Mix 10 grams of gelatin or 6 gelatin leaves (a must, as it lacks fat and bones) with 4-6 tablespoons of cold water, let it swell for 10 minutes. Bring the broth back to a boil, remove from the heat, add the gelatin (do not bring back to a boil), stir until dissolved, and add the meat cubes. Add finely chopped gherkins or pickles, along with one or two diced carrots (from the soup greens), not cooked too soft. Add leftover cauliflower florets; broccoli also works well, as do baby corn and mushrooms! There are no limits to your imagination when it comes to vegetables; they should just be cooked a little soft (but not too soft!). Pour the liquid, meat, and vegetables into cups or molds rinsed with cold water, and let it solidify in the refrigerator.
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