Pork and Vegetable Aspic

Name: Pork and Vegetable Aspic
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 6 servings
Cuisine: German
Ingredients: 1.5 lbs pork shoulder, cubed; 4 cups low sodium chicken broth; 2 bay leaves; 1 tsp fine salt; 1 tsp whole black peppercorns; 3 tbsp unflavored gelatin powder; 2 tbsp white wine vinegar; 1 cup carrots, sliced; 0.5 cup dill pickles, sliced; 0.5 cup frozen green peas, thawed

A traditional chilled German dish featuring tender simmered pork shoulder and sliced vegetables set in a clear, savory gelatin broth.

115 minMediumServes 6180 cal/serving

GermanAppetizerStovetopHigh ProteinLow CarbKetoPaleoGluten-FreeDairy-FreeNut-FreeSoy-FreeCorn-Free

Ingredients

1.5 lbs pork shoulder, cubed
4 cups low sodium chicken broth
2 bay leaves
1 tsp fine salt
1 tsp whole black peppercorns
3 tbsp unflavored gelatin powder
2 tbsp white wine vinegar
1 cup carrots, sliced
0.5 cup dill pickles, sliced
0.5 cup frozen green peas, thawed

Instructions

1

Place 1.5 lbs cubed pork shoulder, 4 cups low sodium chicken broth, 2 bay leaves, 1 tsp fine salt, and 1 tsp whole black peppercorns in a pot and bring to a simmer.
2

Simmer uncovered for 90 minutes until meat is tender and internal temperature reaches at least 160F.
3

Strain broth into a bowl, discard spices, and shred pork.
4

Stir 3 tbsp unflavored gelatin powder and 2 tbsp white wine vinegar into hot broth until completely dissolved.
5

Layer 1 cup sliced carrots, 0.5 cup sliced dill pickles, 0.5 cup thawed frozen green peas, and shredded pork in a loaf pan.
6

Pour broth mixture over ingredients and chill in refrigerator for 4 hours until firm.

Questions

How long does Pork and Vegetable Aspic keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pork and Vegetable Aspic?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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