Traditional and delicious pork aspic are inevitable part of holiday table.
What are aspic?
Sometimes a dish of poor people, and today you can find them in many restaurants. Basically it is a soup, or better to say a soup concentrate of pork or beef “meat”. Actually, it is not a real meat soup, but a soup of pork legs or other parts of pork that contain a lot of gelatin.
This soup is contained of legs, ears, connective tissues, hamstrings, tails and other parts of pork or beef origin. Comon for all of this ingredients is that are build from connective tissues that make 90% of their mass. Connecctive tissue is cantained of macro molecules of protein collagen and protein elastin. Collagen has the main function.
This meal is served on Balkan as a part of a meal or an appetizer, although they are sometimes served as a main course. Many adore Aspic, but at the same time many don’t! It’s up to you to make it and decide, because if you don’t try it you don’t know if you like it! 😀
Traditional recipe for pork aspic
Clean all the ingredients and put it in a larger pot. Put spices as you desire and pour about 1l of water.
Turn on the stove on a light fire and cook for 5 hours (depending on how old is the meat). Be sure to collect the grease and foam that collects on the surface from time to time.
You will know that the Aspics are cooked when the meat easily falls of the bones (pick up one piece, and if the meat just slips down, the Aspics are done), and the fluid is sticky. Then take the pot off the fire and put it on a side to cool down. If the grease collects again on the surface, remove it.
Decant the mass when it’s cooled down through a thick sieve, and leave the meat and the bones aside and chop it into a desired pieces.
Arrange choped meat into a deeper plates, kneel white onion and in every plate pour the decanted fluid.
Leave the Aspics made like this on the terrase or in a fridge to cool down over night.
Sprinkle hot chilli peper over them while serving.