Pork+in+Aspic

=PORK IN ASPIC= __** INGREDIENTS **__
 * 1kg (2lb., 3oz) pork
 * 50g (1.75oz) flavouring vegetables (onion, carrot, parsley, celery)
 * pepper
 * bay leaves
 * salt.

__** PREPARATION **__ Choose meat from a young, relatively fatty piglet (knuckles and a piece of side or shoulder). Chop knuckles in half, cut up the side or shoulder. Wash all of the meat. Place in a saucepan and add cold water to cover meat. Cover saucepan and bring to the boil, skimming off any foam. Add peeled flavouring vegetables and salt, then simmer on low heat with the saucepan partly covered. Add pepper and bay leaves towards the end of cooking.Remove from flame when meat separates easily from the knuckles.

Remove meat from broth, separate from bone and cut into cubes. Strain broth, let it settle, and skim fat from the top. Rinse bowls in cold water. If you wish for the aspic to have a garlic flavour, add a clove of minced garlic to each bowl. Arrange boiled carrot and parsley in the bowls. Add meat and pour over broth. Place in a cool room to set. Before serving, upturn the pork in aspic on a shallow dish. Serve with vinegar, mustard and horseradish. Veal in aspic is prepared in the same way.

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