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Pork aspic
No one knows exactly how kholodets was invented. It is quite possible that the broth with meat after a hearty evening meal was sent to cool in the cellar to be eaten the next day, where it turned into this famous jelly-like dish, which does not require even a few hours of cooking.
How to cook Pork aspic
Step 1
Cut the pork legs in half lengthwise and then in half again at the joint.
Step 2
Rinse the meat again, place it in a saucepan and fill it with cold water so that it is 5-7 cm above the meat. Bring the meat to a boil and constantly remove the foam.
Step 3
Once the foaming stops, cover the pan with a lid, reduce the heat to low and, stirring occasionally, cook the meat over low heat for 2-3 hours. Do not add water, even if it partially boils away.
Step 4
Then add black allspice, bay leaf, salt and washed unpeeled carrots, garlic, parsley root and celery to the pan. If the liquid has boiled away too much, add a little boiling water.
Step 5
Cover the pan with a lid and cook on low heat for another 1-1.5 hours. Using a slotted spoon, remove all the meat from the pan and separate it into fibers with a fork.
Step 6
Place the sliced meat into molds and pour in the broth. Peel the boiled carrots, cut into circles and use for decoration. Cool the jellied meat and put it in the refrigerator until it hardens completely.
Pork aspic - FAQ About Ingredients, Baking Time and Storage
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