Pork tongue aspic

Step-by-step cooking

1. Step 1:

   

   Prepare the specified products for the preparation of aspic from pork tongue. It is better to take a fresh tongue, not frozen. If this is not possible, then the frozen tongue must be thawed beforehand, leaving it in the refrigerator overnight. To cook the broth, you need carrots, onions, bay leaves, salt, black pepper and allspice. I use delicious salt with the addition of dried herbs. Gelatin in powder. You can use a ready-made mixture for aspic.

2. Step 2:

   

   Rinse pork tongue well under running water. Put it in a saucepan and pour cold water. Bring to a boil over high heat and drain the water by rinsing the tongues under running water. Pour fresh clean water and put the pan on the fire, bring to a boil, removing the scale, if any. Add peeled carrots and onions, bay leaf, pepper and salt. Cook the tongue over medium heat until tender for about two hours. The broth should be salty and delicious.

3. Step 3:

   

   The finished language should be soft. Take it out of the broth, put it in cold water. Carefully remove the skins from it. Cut the peeled tongue into portions or arbitrarily. Here it's a matter of taste, who likes what kind of aspic, but aspic from the tongue is most often made without slicing it finely.

5. Step 4:

   

   Dissolve gelatin in 0.5 liters of hot broth, stirring constantly so that there are no unsolved pieces left. Gelatin is sold in different ways, so you need to first read the instructions on the package. If you gel the finished broth, it does not always turn out to be transparent. Therefore, for the preparation of aspic from the tongue, you can use a ready-made dry mixture. In this case, the gelling liquid is prepared on water and will be transparent.

6. Step 5:

   

   In the selected deep pot for aspic, put the pieces of the tongue arbitrarily. If desired, add boiled carrots, peas, olives. Pour the prepared liquid over the tongue. If you want to decorate with fresh parsley greens, then the aspic should be filled with liquid in stages: first fill the tongue half, remove it to the cold, then get out and put the parsley leaves on the already grasped liquid, pour the remaining liquid and remove it to solidify completely.

7. Step 6:

   

   As soon as the broth with gelatin hardens, the aspic can be served to the table. Most often, aspic from the tongue is a festive dish, but we must remember that flaunting on the table, it can stop being aspic: at room temperature it will melt.