Royal-Style Cold Pork Jelly
A festive take on classic pork aspic, this chilled jelly is rich, savoury and delicately aromatic, with tender pork set in a clear, flavourful stock. It is ideal for a celebratory…
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Servings: 8 | Prep: 40 min | Cook: 210 min | Total: 250 min
Tags: aspic, buffet, cold starter, festive, make-ahead, pork
Ingredients
- 1200.0 g pork trotters (split if possible for better gelatin extraction)
- 800.0 g pork shoulder (boneless, in large chunks)
- 150.0 g carrot (peeled)
- 100.0 g parsley root (peeled; or use extra carrot if unavailable)
- 120.0 g celeriac (peeled, in large pieces)
- 180.0 g onion (halved, skin removed)
- 4.0 garlic (cloves, lightly crushed)
- 3.0 bay leaves
- 1.5 tsp black peppercorns (whole)
- 6.0 allspice berries
- 2.0 tsp salt (add gradually to taste)
- 2500.0 ml water (cold, or enough to cover by 3-4 cm)
Instructions
- Rinse the pork trotters and pork shoulder under cold running water for 1 minute, place them in a large pot with the cold water, and bring them to a gentle boil over medium-high heat for 20-25 minutes until grey foam rises steadily to the surface.
- Drain the meat, rinse it briefly, wash out the pot, then return the pork to the clean pot with fresh measured water, the carrot, parsley root, celeriac, onion, garlic, bay leaves, peppercorns and allspice, and heat over medium until the liquid just starts to tremble.
- Reduce to low heat and simmer very gently for 2 1/2 to 3 hours, partially covered, skimming any foam or excess fat every 20-30 minutes, until the trotters look very soft and the shoulder yields easily when pressed with a spoon.
- Add 1 teaspoon of the salt during the last 45 minutes of cooking, continue simmering on low heat, and check that the broth smells deeply savoury and the meat is tender enough to pull apart without resistance.
- Lift out the pork and vegetables, then strain the broth carefully through a fine sieve and let it stand for 5 minutes; if you want a cleaner finish, spoon off excess fat from the surface while the liquid is still warm and glossy.
- Taste the hot broth and season with the remaining salt and the optional lemon juice, warming it over low heat for 2-3 minutes so the seasoning dissolves evenly; the flavour should be slightly stronger than you want when cold because chilling will mute it.
- Remove all bones, skin fragments and gristle from the meat, shred or dice the edible pork into bite-size pieces, and slice the reserved cooked carrot and hard-boiled eggs while the broth cools for 10-15 minutes to a warm but not steaming temperature.
- Arrange the pork, carrot slices, egg slices, parsley leaves and optional peas neatly in serving moulds or a deep dish, then pour over enough warm broth to cover by about 1 cm, tapping gently so trapped air bubbles rise and the garnish stays visible.
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