Pork tongue aspic: 3 step-by-step very tasty photo recipes

Undeniably, a dish with an unusual design and inimitable taste, the favorite of a ceremonial feast is pork tongue aspic. The appetizer is very beautiful, with a light content, it will be appreciated by the most discerning guests at the table. They will enjoy the treat without remembering food restrictions. Having prepared such food at least once, you will become a fan of such a delicacy. With this recipe you won’t have to find the main decoration for a festive feast.

Jellied is a simple dish; it doesn’t require any effort to make. There are certain aspects and subtleties without which it may not work. There is no need to be upset, since you can learn all the secrets from me. I will carefully tell and show you all the steps.

My grandmother prepared this appetizer; I cook everything based on my memoirs from my youth. We had a large family, and not a single family celebration or holiday was complete without this culinary masterpiece. They prepared it in huge quantities - whole rows of plates with a clear, appetizing, frozen delicacy. And my grandmother is also skillful at decorating the New Year's cupboard, and it becomes superbly cute and delicious.

Pork tongue aspic: a very tasty recipe with gelatin

A wonderful and beautiful snack with good taste. A beautiful dish and decoration for the New Year's table, a simple and inexpensive method. In a word, the best choice for all occasions. Be sure to try!

Ingredients:

pork tongue - 1 piece;
broth - 2 cups;
gelatin - 2 tbsp;
water - about 5 cups;
greens for decoration.

I add salt, peppercorns, bay leaves to the water, boil the tongue in it until tender, remove the skin from it, cut it into slices.

Next I prepare the broth. Pour gelatin with hot water, stir until it completely dissolves. Then I take vegetable broth, cook it separately, you can take the one in which the tongue was boiled, add gelatin.

Now we lay out the tongue on the plate. Here everyone does as their imagination allows. You can use any plates, but I like shallow ones so that the amount of jelly is small. I decorate with herbs and colorful pieces of vegetables. I add a little broth and put it in the refrigerator so that the dish “sets.” I pour it in 2 steps so that the meat is not clear when all the liquid is added.

The dish is ready, you see, the recipe is quite ordinary!

Didn't manage to prepare the dish? Don't be shy, ask me individually.Go

How to prepare portioned aspic with pork tongue in molds

An extraordinary dish that will amaze everyone with its unique, delicious presentation. A good and integral attribute for a festive table, at which everyone has gathered to celebrate a holiday or a family celebration, and also to eat deliciously. This aspic will certainly become a culinary masterpiece and will amuse your guests.

Ingredients:

2 small pork tongues;
1 onion;
1 carrot;
2 boiled eggs;
1 clove of garlic;
greens for decoration;
3 bay leaves;
10 dark peppercorns;
25 g gelatin.

I put my tongue in cool water, turn on the stove, and wait until it boils. I time it for 30 minutes, after which I drain the water to get a clear broth. Again I washed the meat well under running water. I poured cool water, added tongues, peeled carrots, onions, spices, salt, turned on low heat, and cooked the product until tender. This took me 40 minutes.

I take the meat out onto a plate, wait until it cools, peel it, and cut it into small cubes. I cut garlic slices into the broth. I cut carrots in the same way.

I'm making broth. I take a bowl and pour gelatin into it. I use a strainer, cover it with 2 napkins, strain the liquid so that it is transparent.

Video on how to create aspic from pork tongue in a slow cooker

This dish has a unique taste, looks great from the outside, and is considered a truly royal appetizer. But almost everyone thinks that the manufacturing process is difficult and painful, and takes a lot of time. But this is not true, if you have a multicooker, you can easily prepare a treat in it without spending a lot of time and effort. The smart device cooks meat three times faster. See how to create it.

Jellied pork tongue is the most traditional, ceremonial cool appetizer. This is a delicacy that is loved by everyone, not counting vegetable eaters, it is tasty, healthy, even the most ordinary dishes look beautiful, and it is not at all difficult to prepare. The treat goes well with alcoholic drinks and hot dishes. Guests will essentially say that this is a delicacy that will truly make you swallow your tongue!

Pork tongue aspic

Jellied pork tongue is prepared according to the same principle as aspic with chicken, meat, fish, beef tongue: a broth rich in roots and spices is boiled, filtered and mixed with gelatin or other gelling substances. Bones, legs-hooves and tails, which help to harden the jellied meat (jelly), are not necessary here.

In taste and texture, pork tongues are identical to beef tongues, although they are the least hard, without the expressive specificity inherent in almost all offal. Due to its small size, it takes less time to cook, but requires greater care when removing the casing. From time to time, the narrow top layer is difficult to separate, especially if the delicacy has previously been frozen.

A sudden change in temperature often helps. After boiling water, the pork tongue is immersed in ice water, and then the skin is torn off in shreds. Try it. If you still cannot clean all areas, scrape with a thinning knife (with a small thread). It’s simple; all excess is removed from a flat surface and folds. The main thing is that the tongue must be cleaned.

Jellied pork tongue can be either in a transparent jelly or in a black concentrated one or tinted with horseradish, mustard, and sauces. To clarify, almost all cooks add egg whites whipped into foam. But with any degree of transparency, a fragrant, rich decoction is important. Just salt and pepper is not enough.

From my own experience, I will say that after cooking and cleaning, it is better to dip the tongues (pork and beef) into a still hot broth, cool and then cut into slices - then the fibers are softer and more tender. Afterwards, reheat the liquid (broth) and combine with gelatin for pouring.

Ingredients

pork tongue – 2 pcs.
carrots – 1 pc.
onion – 1 pc.
celery root – 30 g
greens - 1/2 bunch.
garlic – 3-4 teeth.
gelatin – 15 g
bay leaf, peppercorns, salt - to taste

Manufacturing

We soak pork/any tongues in a container with cool water for about half an hour - we get rid of possible contaminants as much as possible. When washing under a running stream, it’s easy to miss something. If it has been frozen, thaw it in advance, slowly on the refrigerator shelf in a closed container. After soaking, rinse thoroughly, also with clean, cool water.

How to prepare pork tongue aspic at home

We dilute gelatin granules according to the directions in the annotation. I needed 15 g of gelatin per 200 ml of boiled water (plus an hour of swelling).

We take out the cool tongues, filter the broth (500-600 ml) and warm it up - at the same time pour in the gelatin composition, stir until dissolved and remove from the heat, do not boil.

Cool (boiled) pork tongues are cut into slices, laid out on plates, filled with gelled broth, and decorated with boiled carrots, olives, lemon, and herbs. To harden under cling film, transfer to the refrigerator.

After an hour or two, the pork tongue aspic is ready to serve. Bon appetit.

Aspic from the tongue

Ingredients

Onion – 1 pc.

Pork tongue – 800 g

Salt – 3 pinches

Ground dark pepper - to taste

108 kcal
2 hours 20 minutes
2 hours 20 minutes

Photo of the finished dish

Step-by-step recipe with photos

Jellied meat is usually prepared from beef or pork tongue; it is quite simple to prepare. Aspic looks great on a formal table. It is better to prepare it the day before so that it freezes perfectly. You can serve it in a flat dish or turn it upside down and remove it from the deepest cup.

To make aspic, we need pork tongue, onions, carrots, salt, gelatin, water, and ground dark pepper.

Wash the tongue, add water and cook with clean onions and carrots.

When it boils, skim off the foam and cook over low heat for 2 hours. After 30 minutes from the start of boiling, remove the carrots.

Wash your tongue in cool water and clean it immediately (remove the top layer).

Strain 2 cups of broth and cool.

Stir gelatin into a small amount of broth. If the gelatin is instant, then leave it for swelling for 10 minutes. If gelatin is ordinary, then for 30 minutes.

Cut the tongue into slices 5 mm wide and place on a plate.

Create decorations from carrots.

Heat the gelatin in a water bath or in the microwave, but do not boil. Stir gelatin into the broth, add ground dark pepper and mix well.

Very tasty pork tongue aspic - step-by-step recipes

Jellied pork or beef tongue is often included in ceremonial menus. But the dish can completely be included in the list for proper nutrition. Unlike jellied meat, for which a saturated broth is prepared, aspic is the least fatty. Products (vegetables and tongue) are cut to show their structure. The required density is ensured by the introduction of gelling products.

Very tasty aspic made from pork tongue with gelatin - step-by-step recipe

There are no difficulties in making broth, but without harming the taste. The appetizer can be served at a gala table or offered to relatives as a hearty breakfast.

pork tongue - 1 kg;
carrots - 1 medium;
gelatin - 10 g;
parsley, pepper, salt - as needed;
bay leaf - 2-3 pcs.;
spices, herbs - to taste.

Place your tongue in a pan of cool water. Bring to a boil.

Drain the liquid and thoroughly wash the offal. Place it in boiling water. Add carrots, herbs, spices, salt to taste. Reduce gas and cook for about 2 hours. Pierce it with a knife - if it goes in freely, then cooking is complete.

Remove carrots and bay leaves from the broth. Remove the tongue, carefully peel off the film and return it to the broth until it cools completely - this way it will retain its juiciness.

Pour 250 ml of water, be sure to strain. Dissolve gelatin in it and leave to swell.

Cut the offal into thin slices. Do this as carefully as possible so as not to spoil the appearance of the finished dish. Place a serving plate on the bottom.

Cut out shapes from carrots or simply cut into circles. Place perfectly on top of your tongue. Pour in the broth with gelatin and refrigerate until completely set.

Before serving, garnish with herbs.

Video on how to prepare pork tongue aspic with agar-agar

This recipe will appeal to those who don't like the artificial taste of gelatin. The dish comes out very tender, soft, almost melting in your mouth. Using chicken broth you can get rid of the taste that is inherent in the tongue.

agar-agar - 2 tsp;
testicle - 2 pcs.;
pork tongue - 2 kg;
chicken broth - 250 ml;
carrots - 2 medium;
salt, pepper - as needed.

Jellied pork tongue without gelatin - tasty and simple

A gelling component is required for this dish. But some housewives have found a method to prepare it without agar-agar or its artificial analogue. The taste of this aspic is the most narrow and light.

pork tongue - 1 kg;
carrots - 1 small;
salt - as needed;
bay leaf - 3 leaves;
allspice - 4 pcs.;
dark peppercorns - 12 pcs.

Fill your tongue with cool water and leave it overnight (that is, in the dark) . Drain the liquid and wash the offal. Pour clean water, place on the stove and bring to a boil. Reduce gas, add pepper, bay leaf, carrots. Cook for about 1.5 hours. From time to time skim off the foam that will be created.

Cool the finished tongue, cut into thin pieces. Carrots - in rings. Place on a plate. Pour the strained mixture through cheesecloth folded in three layers. Place the completely cooled dish in the refrigerator for 4 hours.

Pork tongue aspic is an original dish for a festive table. It is not difficult to prepare from ordinary, affordable goods. When choosing spices, you can simply adjust the taste.