Pork jellied pork aspic, jelly - 25 cooking recipes

Pork jellied meat, pork aspic, jelly. It’s hard to argue with the fact that delicious pieces of meat in transparent jelly, decorated with vegetables and seasoned with garlic, are an invariable attribute of a successful celebration. Serving a beautiful dish to the table, the hostess feels a sense of satisfaction, since the time spent on the troubles is more than justified by the interested glances of sophisticated connoisseurs of home cooking. Naturally, every cook has his own preferences regarding the choice of the main product, the cooking process and the design of the masterpiece.

Many chefs believe that jellied pork is superior in taste to treats made from any other type of meat. To prepare the dish, legs, shanks, tails and ears are used - it is from these parts of the carcass that the broth of the required consistency is obtained, containing the proper amount of gelling agent. Pork jellied recipes require many hours of cooking, although most of the time is spent cooking and cooling. Sometimes recipe authors recommend adding boiled beef or chicken to the broth.