Friday, January 2, 2015

Romanian pork aspic - recipe (including photos)

  • 1 kg of pork meat (we usually use pork leg)
  • 1 small carrot
  • 20 grams of celery
  • 1 laurel leaf
  • 1 small onion
  • garlic according to your taste
  • pepper
  • salt 
Boil the meat together with the onion, celery, the carrot, the pepper, the salt and the laurel leaf for about 3 hours at slow fire, in a covered pot. The water should be enough to cover the ingredients!

Take out the meat and let the water cool! When the water has cooled, add the smashed garlic and mix.

Places the pieces of meat, carrot and celery in a glass tray and then strain the water above them.

When cooled, keep the aspic in the fridge or in a cold place!




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