Pork aspic apetizer

atomicsmoke

Master of the Pit

Original poster

OTBS Member

Apr 3, 2014

4,313

1,235

Toronto, Canada

• Apr 13, 2014

• #1

A standard winter fare in the old country, pork aspic is made from trotters, tail, ears. No gelatin needed if done right.

I always prepare a horseradish sauce to serve with it.

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• atomicsmoke
• Apr 13, 2014

IMG_20140412_184957.jpg

• atomicsmoke
• Apr 13, 2014

 

leah elisheva

Master of the Pit

Sep 19, 2013

3,028

214

Seacoast of New Hampshire

• Apr 14, 2014

• #2

Very fun! That must have been a real treat! And I love that gelatin isn't needed! Nice to see! Cheers! - Leah

 

tjkoko

Smoke Blower

Apr 8, 2014

75

12

the southeastern U.S.

• Apr 15, 2014

• #3

I've made demiglace of veal before and it was a really long process.  But when I made a soup using pigs feet as the only meat, I obtained the most crystal clear gelatin that I ever got...once the soup was chilled.  And the soup was simmered for just a few hours.  Crystal clear.  And I don't know why the french recipes for aspic that I've seen in the past didn't call for pigs feet.

Mmmm, and perhaps the addition of sliced green onions and cucumbers.

 

Last edited: Apr 15, 2014

moikel

Master of the Pit

OTBS Member

Jul 26, 2011

3,198

218

Sydney &Greenwell Point Australia

• Apr 16, 2014

• #4

I think this is really clever cookery . Pigs feet are a great ingredient for all those brawn/aspic style or smoked then put into soups with beans & stuff.