Pork tongue aspic

Pork tongue aspic is a very tasty and beautiful dish for a holiday table. There are many ways to prepare a delicious aspic, and we invite you to explore the 7 best tasty and simple recipes for pork tongue aspic. This is an appetizing dish that housewives have been preparing for the New Year's table and other family holidays for decades. Go for it!

Delicious aspic made from pork tongue with gelatin

Quite a simple and tasty recipe for jellied tongue, which will work great even for novice cooks. You will have to try hard and spend quite a lot of time, but the result will exceed your best expectations.

1. 
   How to prepare a delicious aspic from pork tongue? Fill a large saucepan with cold water and place your tongue in it. Place the pan with the tongue on the fire and bring to a boil.As soon as the tongue boils, remove it from the pan, pour out the water and rinse the pan. Fill a pan with water, add spices and bring the water in the pan to a boil. Place your tongue and peeled carrots into boiling water. Boil the pork tongue for two hours, then remove the tongue and carrots from the broth, and cool the broth itself. Be sure to remove the film from your tongue while it is hot.
2. 
   Pour a glass of broth (250 milliliters) and add gelatin to it so that it swells.
3. 
   While the gelatin is swelling in the broth, the tongue needs to be cut into fairly thin slices of the same size and thickness.
4. 
   Then you need to cut the carrots. You can cut it into circles, or cut out various figures from carrots - flowers or stars.
5. 
   Take a not very deep plate and place chopped tongue and carrots there. You can arrange the tongue in portions at once, on several plates.
6. 
   Pour the swollen gelatin into the container with the tongue and carrots and put the container in the refrigerator for at least two hours - the hardening time depends on the size of the plates with aspic.
7. 
   Sprinkle the finished beautiful aspic with fresh herbs and serve it to the table!

How to prepare aspic from pork tongue without gelatin?

Contrary to the opinion of the majority, tongue aspic can be prepared without gelatin - like jellied meat. You will need more time to prepare and some additional ingredients, but the result of these preparations will be wonderful.

Ingredients:

• Pork tongue – 1 kg.
• Chicken legs and wings – 0.5 kg.
• Carrots – 1 pc.
• Onions – 1 pc.
• Salt - to taste.
• Bay leaf – 2 pcs.
• Greens - to taste.

Cooking process:

1. In order to prepare pork tongue aspic without gelatin, you will need to prepare a special broth.To do this, take the chicken wings and paws and wash them thoroughly. Place them in a saucepan along with the washed beef tongue and fill with water. Add bay leaf, peeled onion and perhaps peppercorns and cloves; Place the pan on the fire and cook the broth over low heat.

2. The broth for this aspic will be ready in no less than three hours. The longer you simmer the broth, the more collagen the chicken parts will provide and the more guarantee that your aspic will set well. About half an hour before the end of cooking the broth, peel the carrots and add them to the broth.

3. Remove the tongue from the finished broth and immediately remove the film from it. Then remove the chicken feet and wings - you won't need them. You can eat them or throw them away. Remove the carrots too and cut into slices, and strain the remaining broth through a fine sieve or cheesecloth.

4. Cut the tongue into small slices and arrange nicely in a not very deep plate. Then add sprigs of herbs and carrots, then pour the broth over it all. Place the workpiece in the refrigerator for several hours. It would be ideal to leave the aspic there overnight - if possible.

5. After four hours, you can serve the aspic to the table in a beautiful dish, serve hot with mustard and sauces.

Bon appetit!

Step-by-step recipe for preparing pork tongue aspic in a slow cooker

Tongue for aspic is perfectly prepared in a slow cooker - it maintains a constant temperature and you can set a timer for the desired time. This is very convenient and quite simplifies the process of preparing aspic. Try it!

Ingredients:

• Pork tongue – 1 pc.
• Fresh carrots – 1-2 pcs.
• Greens - to taste.
• Edible gelatin – 10 g.
• Salt - to taste
• Spices - to taste.

Cooking process:

1. Fill the multicooker bowl with cold water and place your tongue in it. Place the bowl with the tongue in the device and turn on the “Soup/boiling” mode for two hours. As soon as the tongue begins to boil, the multicooker will begin counting down the time. Add spices, fresh peeled carrots to the boiling broth and close the lid of the device. When the tongue is ready, the multicooker will signal the end of the program mode.

2. Remove the tongue and carrots from the finished broth, remove the film from it while the tongue is hot. Cut the tongue into slices, and cut the carrots into circles or flowers. Set aside.

3. Pour a glass of broth (250 milliliters) and add gelatin to it so that it swells. While the gelatin is swelling in the broth, cut the tongue into fairly thin slices of the same size and thickness. Place the tongue with carrots in a bowl or plate that is not very deep.

4. Pour the swollen gelatin into the container with the tongue and carrots and put the container in the refrigerator for at least two hours - the hardening time depends on the size of the plates with aspic.

A simple and tasty recipe for aspic with the addition of agar-agar

If you wish, you can easily replace gelatin with agar-agar in the aspic. The main thing in this matter is to correctly calculate the amount of agar-agar, as it has a very strong gelling effect.

Ingredients:

• Pork tongue – 1 pc.
• Bay leaf – 2 pcs.
• Onions – 1 pc.
• Greens - to taste.
• Peppercorns – 4 pcs.
• Cloves – 3 pcs.
• Salt - to taste.
• Agar-agar – 2.5 g.

Cooking process:

1. Fill a saucepan with cold water, wash your tongue in running water and place it in a saucepan with water. Place the pan on the fire and bring the tongue to a boil. Then drain the water and wash the pan.Refill with clean cold water, add spices and bay leaf, peeled onion.

2. Bring the broth to a boil and put your tongue in it. Boil the tongue in the broth for two hours, then remove the tongue from the broth and remove the film from it. Cut the tongue itself into slices and place in a deep plate.

3. Remove the onion from the broth and discard it. Strain the broth itself through a fine sieve and add agar-agar. It is added at the rate of 2.5 grams per 0.5 liter of liquid. When the agar-agar swells, place the container with it on the fire and boil for a couple of minutes.

4. Fill the tongue with agar-agar and add finely chopped herbs. Place the container with the filler in the refrigerator or on the loggia (in the cold season) for a couple of hours. Then you can serve the dish to the table.

How to make aspic from pork tongue with quail eggs?

To make the aspic beautiful and appetizing, various ingredients are often added to it. An excellent aspic comes out with the addition of boiled quail eggs. Be sure to try this delicious and beautiful recipe.

Ingredients:

• Pork tongue – 1 pc.
• Quail egg – 3 pcs.
• Greens - to taste.
• Edible gelatin – 10 g.
• Salt - to taste
• Spices - to taste

Cooking process:

1. Fill a large saucepan with cold water and place your tongue in it. Place the pan with the tongue on the fire and bring to a boil. As soon as the tongue boils, remove it from the pan, drain the water and rinse the pan.

2. Fill a saucepan with water, add spices and bring to a boil. Place your tongue in boiling water. Boil it for two hours, then remove the tongue from the broth and cool the broth slightly. Don't forget to remove the film from your tongue while it's hot.

3.Pour a glass of broth (250 milliliters) and add gelatin to it so that it swells. While the gelatin is swelling in the broth, the tongue needs to be cut into fairly thin slices of the same size and thickness.

4. Then you need to boil the quail eggs. Cut the finished eggs in half or slices - at your discretion.

5. Take a plate that is not very deep and place chopped tongue and eggs there. You can arrange the tongue in portions at once, on several plates; this way the dish will look great when served.

6. Pour the swollen gelatin into the container with the tongue and egg and put the container in the refrigerator for at least two hours - the freezing time of the dish directly depends on the size of the molds with aspic.

Delicious tongue aspic with carrots

An appetizing aspic made from pork tongue is made with the addition of carrots. The dish will look beautiful, which is good for a holiday table. In addition, you can add other decorations to the aspic.

Ingredients:

• Pork tongue – 1 pc.
• Fresh carrots – 1 pc.
• Green peas - a handful
• Garlic – 1-2 pcs.
• Greens - to taste.
• Edible gelatin – 10 g.
• Salt - to taste.
• Spices - to taste.

Cooking process:

1. Fill a pan with water and place the washed tongue there. Place the pan on the fire and bring the tongue to a boil, then drain the water and wash the pan. Pour water into the pan again, add carrots and spices, bring the tongue to a boil and cook it over low heat for several hours. About five minutes before the tongue is ready, add chopped fresh garlic to the broth.

2. When the tongue is ready, remove it from the broth and also remove the carrots. Strain the broth through a sieve and pour out about a glass of broth in which to dissolve the gelatin.

3.Cut the carrots into flowers, then scald the peas with boiling water and add to the carrots. Cut the tongue into slices and place in a container with carrots and peas. The container should not be very deep - this way the aspic will harden faster.

4. Pour the swollen gelatin into the container with the preparation and put the container in the refrigerator for about two hours, until the dish has completely hardened. Serve the finished aspic directly in the dish, sprinkled with chopped fresh herbs.

How to cook aspic from tongue with the addition of olives?

A beautiful and appetizing aspic with olives will fit perfectly into your holiday table and will pleasantly surprise your guests. Despite the fact that the aspic takes quite a long time to prepare, the result of these preparations will be a real success for you.

Ingredients:

• Pork tongue – 1 pc.
• Pitted olives – 10 pcs.
• Greens - to taste.
• Edible gelatin – 10 g.
• Salt - to taste.
• Spices - to taste.

Cooking process:

1. First you need to boil your tongue. To do this, you need to rinse the offal in running water, and then put it in a pan with clean water and spices. Bring the tongue to a boil and regularly skim off the foam from the surface of the broth. The tongue will cook for about two hours.

2. Remove the tongue from the finished broth and immediately free it from the film. Cut the tongue itself into slices or pieces and place in portioned containers. Pour about 300 milliliters of broth from the pan and strain it through a fine sieve. Add gelatin, stir and let the gelatin swell.

3. Take the pitted olives and cut each one in half. Arrange the olives nicely on the tongue, and then add sprigs of fresh parsley and dill.

4.Add the already swollen gelatin to the container with the tongue and olives, then remove the molds with the aspic into the cold - the refrigerator or balcony in the cold season. After about two hours, you can safely serve the frozen aspic to the table, garnishing it with mustard and herbs if desired.