Jellied meat

To prepare a delicious pork aspic, we start by carefully cleaning the pork shank, removing any impurities. If necessary, we can use the flame of the stove to assist in the cleaning. After this step, the meat is well salted to enhance its flavor. In a larger pot, we add cold water and bring the shank to a boil, along with the 'adidas' and the two pork tongues. It is important to use low heat to allow the meat to cook evenly and release all its juices.

During the boiling process, we will notice foam forming on the surface. It is essential to remove it with a skimmer to achieve a clear aspic. After cleaning the foam, we add the carrot sliced into rounds, which will not only add flavor but also a touch of color to the dish. When the meat has easily separated from the bone and the broth has become sticky, it is time to add the crushed garlic. This will bring an unmistakable aroma to the dish. After a few minutes, we remove the two pork tongues from the pot, so we can clean them of the skin covering them, taking advantage of their warmth.

Once we have completed this step, it is time to adjust the taste of the broth, ensuring it is well seasoned. Then, we place the pot in the cold until the next day. This method has two advantages: first, the fat will rise to the surface, and we will be able to completely clean it, and second, we will be able to check the gelling test of the aspic.

The next day, we will carefully degrease everything and put the pot back on the heat. We remove the meat, cut it with a sharp knife, and place it in bowls or deep plates. It is essential to cover the meat with the strained broth obtained from boiling for a uniform and attractive appearance. The dishes will then be moved to a cool place, being careful not to be extremely cold, as if the aspic freezes, it will be compromised.

After the aspic has set, we sprinkle with pepper and sweet paprika for an extra touch of flavor and color. If, after the gelling test, we find that the aspic does not set properly, we can add a packet of gelatin in cold water and mix it with the warm broth, ensuring we achieve a perfect result.

To diversify the recipe, we can replace the pork shank with a mixture of pork shank and veal shank (although the aspic will not be as clear), or we can opt for a smoked shank, paired with pork tongue or veal shank, this variant being undoubtedly the most delicious. Thus, we can enjoy a delicious aspic that will surely impress everyone who tastes it!

 Ingredients: - a pork knuckle with sneakers with toy - 2 pork tongues - a carrot - pepper - sweet paprika - 3 heads of garlic

 Tags:  meat garlic carrots pig gluten-free recipes lactose-free recipes jellied meat