Pork in aspic

Ingredients for 6 servings:

• 500 g smoked, cooked suckling pig leg
• 150 g shallot(s)
• 100 g mushrooms
• 60 g carrot(s)
• 60 g bell pepper(s)
• 60 g peas
• 700 ml vegetable stock
• 60 ml vinegar essence, 25%
• 1 medium-sized lemon(s)
• 1 tbsp, heaped sugar
• 2 packs of gelatin powder
• 1 tbsp, heaped smoked salt
• 1 tbsp, levelled peppercorns, coarsely crushed
• 1 tsp, leveled allspice berries, coarsely crushed
• 1 bay leaf, dried, shredded
• n. B. Salt

Instructions

Working time approx. 40 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours 10 minutes

made from smoked, cooked suckling pig leg

The weights of the first six components refer to cleaned or prepared ingredients. Clean the shallots, mushrooms, and vegetables and cut them into slices or thin sticks. Bring the vegetable stock with the shallots, crushed spice seeds, and bay leaf to a boil and simmer for about 15 minutes. Then strain the stock. Prepare the gelatin according to the package instructions. Bring the stock back to a boil, add the vegetables, onions, and mushrooms, season with smoked salt and table salt, and simmer for about 10 minutes. Now add the finely diced meat, lemon juice, sugar, vinegar essence, and the prepared gelatin and simmer for about 5 minutes longer. Spread the aspic mixture evenly in a dish lined with cling film. Refrigerate for 6-8 hours. Serve the aspic with pork in slices and serve with fried potatoes or fresh toast.