Pork Aspic

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Description

Serves 10

Ingredients

  • 300 g pork rinds
  • 500 g pork belly with bones
  • ½  pc pig’s head
  • 2 pc pig’s trotters
  • 1 pc   pork shank
  • 150 g onions
  • 150 g carrots
  • 150 g leek
  • 150 g celery
  • 6000 ml water
  • 1000 ml white wine
  • q.s. parsley
  • q.s. thyme
  • q.s. clove
  • q.s. coarse salt
  • q.s. peppercorns

Directions

  • blanch bones, head, trotters, shank and rinds
  • drain, wash and bring back to a boil in cold water
  • bring to a boil and skim
  • add garnished bouquet, classic garnished bouquet and seasoning
  • add white wine
  • simmer for approximately 2-3 hours
  • skim and remove grease frequently
  • after cooking, pass jelly through a sieve
  • clarify eventually
  • remove flesh from bones
  • cut into cubes and put into bowls
  • pour jelly into bowls and put into fridge
  • remove from bowl as soon as the jelly has cooled

 

 

Source:

Address

Luxembourg City

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