pork aspic

Ingredients for 1 servings:

• ½ pig’s head
• 1 kg lean pork
• 4 pig’s ear(s)
• ½ jar pickles
• 4 large onions
• 2 large carrots
• Salt
• pepper
• Cucumber liquid, completely from the jar

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Home remedy

Peel the meat from the pig’s head and remove any glands. Cut the pig’s ears and pork into large pieces. Peel and halve the onions. Peel the carrots and slice them thickly. Place everything in a pot and fill with enough water to barely cover the meat (it’s better to use a little less water so the jelly sets nicely). Leave enough space at the top of the pot, as the meat swells considerably during cooking. Season liberally with salt and pepper. Cook the meat until the ear and head pieces are puffy, the remaining pork is tender, and the onions are wilted. In a pressure cooker, this takes about 35 minutes (although there is a risk that the meat from the head and ears will become too soft and fall apart), otherwise it will take about 1 1/2 to 2 2 1/2 hours. Note: Cooking time varies depending on the quantity of ingredients. After cooking, remove the meat and cut it into small pieces. Return the sliced ​​meat to the pot. Thinly slice about half of the gherkins and add it along with all the gherkin liquid (the other half will not be used). Add salt and pepper to taste. Bring back to a boil briefly, then remove from the heat. The still-liquid aspic can now be poured into any size container, preferably not too shallow. When pouring, ensure that each container contains approximately the same amount of meat and broth. Allow to cool, then refrigerate for 24 hours before serving. The aspic needs this time to achieve its usual hardness and sliceability. Serving: Remove the fat layer from the hardened aspic, remove it from the container, and turn it upside down. Sliced, it tastes great on brown bread or rolls. Tip: For fried potatoes, I recommend cutting the aspic into small cubes and serving with chopped onion, a little vinegar, and oil.