Pork Tongue Aspic with Gelatin
Make a beautiful, elegant meat dish and impress your guests! Pork tongue aspic, plated in pretty individual portions, is sure to wow everyone at the holiday table. Paired with fresh green peas, the tongue takes on a remarkable flavor. It's very simple to make — the key is cooking the meat properly.
leno4ka
Recipe author
Pork Tongue Aspic with Gelatin
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 60 %
6 g
Fats 30 %
3 g
Carbohydrates 10 %
1 g
57 kcal
GI:
100
/
0
/
0
- Cook the tongue in two stages: first, cover it with warm water and bring to a boil. Cook for 3–5 minutes, then drain. Second, cover it with hot water again, add the bay leaf, allspice, and salt, and cook for about 2 hours. Peel the membrane off the tongue and cut it into pieces. In a small dish, dissolve the gelatin sheets one at a time (not all at once), using about half a cup of warm water. Then pour two cups of the broth into a small container and stir in the dissolved gelatin. Into your molds (silicone ones are very handy), place a couple of pieces of tongue, garnish with green peas, and pour in the prepared broth. Refrigerate until fully set. Enjoy!
Caloric content of the products possible in the composition of the dish
- Bay leaf - 313 kcal/100g
- Fresh green peas - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Gelatin - 355 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Allspice - 263 kcal/100g
- Pork tongue - 165 kcal/100g
Similar recipes
Related and additional categories: