Pork tongue aspic - 7 simple and delicious recipes

An appetizing festive dish that has been prepared by hostesses for more than a decade for the New Year's table and other family holidays. There are many ways to make delicious aspic, and we suggest you explore the 7 best delicious and easy recipes for pork tongue aspic. Go for it!

Delicious pork tongue aspic with gelatin

Servings Per Container - 5

Cooking time - 4 hours

Quite a simple and tasty recipe for aspic from the 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.

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  Put cold water in a large saucepan and dip your tongue into it. Place the saucepan 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. Put water in a saucepan, add the spices and bring the water in the saucepan to a boil. In boiling water, send the tongue, peeled carrots. Boil the pork tongue for two hours, then remove the tongue and carrots from the broth, and cool the broth itself. Remember to remove the tape from your tongue while it is hot.
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  Pour a glass of broth (250 ml) and add gelatin to it to swell.
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  While the gelatin in the broth swells, the tongue needs to be cut into fairly thin slices of the same size and thickness.
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  Then you need to cut the carrots. You can cut it into circles, or cut various figures from carrots - flowers or stars.
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  Take a not very deep plate and put the chopped tongue and carrots there. You can spread the tongue at once in portions, on several plates.
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  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 solidification time depends on the size of the jellied plates.
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  Sprinkle the finished beautiful aspic with fresh herbs and serve it to the table!

How to make pork tongue aspic without gelatin?

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

Ingredients:

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

Cooking process:

1. In order to prepare aspic from pork tongue without gelatin, you will need to prepare a special broth. To do this, take chicken wings and legs and wash them thoroughly. Place them in a saucepan along with the rinsed beef tongue and draw in the water. Add bay leaves, peeled onions, and possibly peppercorns and cloves; place the saucepan on the fire and simmer the broth over low heat.
2. The broth for such aspic will be ready in at least three hours. The longer you boil the broth, the more collagen the chicken parts will give and the more assurance that your aspic will harden well.About half an hour before the end of the broth cooking, peel the carrots and place them in the broth.
3. Remove the tongue from the finished broth and immediately remove the film from it. Then take out the chicken legs and wings - you won't need them. You can eat them or throw them away. Take out the carrots and cut into slices, and strain the remaining broth through a fine sieve or cheesecloth.
4. Cut your tongue into small slices and arrange nicely in a shallow bowl. Then put the sprigs of greens and carrots, then fill it all with broth. Send the workpiece to the refrigerator for several hours. It would be ideal to leave the jellied there overnight - if possible.
5. After four hours, you can serve aspic to the table in a beautiful dish, serve mustard and sauces with aspic, hot.

Bon Appetit!

A step-by-step recipe for making pork tongue jellied in a multicooker

The tongue for aspic is perfectly prepared in a multicooker - a constant temperature is maintained there and you can set a timer for the desired time. This is very convenient and rather simplifies the process of making aspic. Try it!

Ingredients:

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

Cooking process:

1. Put cold water in the multicooker bowl and dip your tongue into it. Place the bowl with the tongue in the appliance and turn on the Soup / Boil mode for two hours. As soon as the tongue boils, the multicooker will start counting down the time. Add spices, fresh peeled carrots to the boiling broth and close the lid of the appliance. When the language is ready, the multicooker will signal the end of the program operation mode.
2. Take out 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 ml) and add gelatin to it to swell. While the gelatin in the broth swells, cut the tongue into fairly thin slices of the same size and thickness. Place your tongue and carrots in a bowl or plate, 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 solidification time depends on the size of the jellied plates.

A simple and delicious recipe for aspic with the addition of agar agar

If you wish, you can easily replace gelatin with agar-agar as part of 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.
• Bulb onions - 1 pc.
• Greens to taste.
• Peppercorns - 4 pcs.
• Carnation - 3 pcs.
• Salt to taste.
• Agar-agar - 2.5 gr.

Cooking process:

1. Fill a saucepan with cold water, wash your tongue in running water and put it in a saucepan of water. Place the saucepan on the fire and bring the tongue to a boil. Then drain the water and wash the pan. Re-fill with clean cold water, add spices and bay leaf, peeled onion.
2. Bring the broth to a boil and place 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 liters of liquid. When the agar-agar swells, put the container with it on the fire and boil for a couple of minutes.
4. Cover the tongue with agar-agar and add finely chopped greens. Put the jellied container 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 aspic to be beautiful and appetizing, various ingredients are often added to it. 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 gr.
• Salt to taste
• Spices to taste

Cooking process:

1. Put cold water in a large saucepan and dip your tongue into it. Place the saucepan 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. Add water to a saucepan, add spices and bring to a boil. Send your tongue into boiling water. Boil it for two hours, then remove the tongue from the broth, and cool the broth itself slightly. Remember to remove the tape from your tongue while it is hot.
3. Pour a glass of broth (250 ml) and add gelatin to it to swell. While the gelatin in the broth swells, 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 in slices - at your discretion.
5. Take a plate that is not very deep and place the sliced ​​tongue and eggs there. You can spread the tongue at once in portions, on several plates; this will make the dish look great when served.
6. Pour the swollen gelatin into a container with a tongue and an egg and put the container in the refrigerator for at least two hours - the setting time of the dish directly depends on the size of the molds with aspic.

Delicious aspic from the tongue with carrots

Appetizing aspic from pork tongue is obtained with the addition of carrots. The dish will look beautiful, which is good for a festive 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 gr.
• Salt to taste.
• Spices to taste.

Cooking process:

1. Put water in a saucepan and put your washed tongue in it. Put a saucepan on the fire and bring the tongue to a boil, then drain and wash the saucepan. Pour the water back into the pot, add the carrots and spices, bring the tongue to a boil and cook 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 take out the carrots. Strain the broth through a sieve and pour 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 place with the carrots. Cut the tongue into slices and place in a container with carrots and peas. The container should not be very deep - so the jellied will freeze faster.
4. Pour the swollen gelatin into the container with the workpiece and put the container in the refrigerator for about two hours, until the dish solidifies completely. Serve ready-made aspic directly in a platter, sprinkle with chopped fresh herbs.

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

This beautiful and appetizing aspic with olives will perfectly fit into your festive table and will pleasantly surprise your guests. Despite the fact that aspic takes 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 gr.
• Salt to taste.
• Spices to taste.

Cooking process:

1. First you need to boil your tongue. To do this, rinse the offal in running water, and then put it in a saucepan with clean water and spices. Bring your tongue to a boil and skim the broth regularly. 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 a saucepan and strain it through a fine sieve. Add gelatin, stir and let the gelatin swell.
3. Take pitted olives and cut each one in half. Arrange the olives beautifully over the tongue, then add sprigs of fresh parsley and dill.
4. Add the already swollen gelatin to the container with the tongue and olives, and then remove the jellied molds in the cold - refrigerator or balcony in the cold season. After about two hours, you can safely serve the frozen aspic to the table, decorating it with mustard and herbs if desired.