Pork tongue aspic: recipes – with gelatin, without, in a slow cooker

How to cook aspic from pork tongue

Gelatin is used to prepare the aspic. It is poured into the broth in which the offal was cooked. To make the broth transparent, tongue:

washed thoroughly;
soak for several hours;
remove everything unnecessary.

Only after such preliminary preparation is the product boiled. The first broth is always drained. Fill again with clean water and cook until tender.

Using a fork, remove the tongue from the broth and place it in ice water. A sharp temperature change promotes better peeling. The finished product is cut. The plates are made thin. For greater nutritional value and beauty of the aspic, mushrooms, vegetables, herbs and eggs are added to the composition.

The prepared components are poured with broth in which gelatin has been previously dissolved. Place in the refrigerator until completely frozen.

Selection rules:

it is better to purchase chilled rather than frozen products;
At the base the tongue is bright pink. If the color is dark, it means it is stale;
the aroma of the delicacy should resemble the smell of fresh pork;
the tongue is small. Average weight is 500 g.

How to cook pork tongue for aspic

To make the aspic tasty, you need to know how to properly cook pork tongue. It is prepared in an unrefined form. The first broth after boiling is always drained.

When the liquid begins to boil, add bay leaves, onions, carrots, spices and seasonings. Thus, after boiling, the offal will become not only soft, but also very aromatic.

The age of the pig directly affects the cooking time. The tongue of a young pig is cooked for 1.5 hours, but the offal of a mature pig must be cooked for at least 3 hours, otherwise it will be too tough.

During the cooking process, be sure to remove the foam using a slotted spoon.

Important! Select the minimum burner mode.

Cooking features

Pork tongue, like any other tongue, must be boiled until tender before being used in aspic. To do this, you need to soak it for two hours, peel it well with a knife, put it in a saucepan, add water, sprinkle with spices and cook.

Its cooking time largely depends on the size of the tongue, so 1.5 hours is enough for a small one, but a large one will cook for 3 hours. But at the same time, it should not boil too much, because this may cause the taste of the tongue to deteriorate. The product will not cook faster if the water boils strongly, but the taste will not be the same.

After the tongue is cooked, it must be placed in cold water and immediately peeled off the skin. To ensure that the tongue is cut into beautiful, thin pieces during cooking and does not fall apart, it is best to put it in the refrigerator for several hours.

During cooking, you do not need to add salt to the tongue, only seasonings and, if desired, vegetables. It is best to add salt to the dish during further cooking.

Ingredients	Quantity
language -	1 piece
onion –	1 piece
carrot -	1 piece
water –	1.5 liters
gelatin –	1 pack
Cooking time: 360 minutes	Calorie content per 100 grams: 33 Kcal

Jellied pork tongue is rightfully considered one of the most exquisite dishes, which looks perfect on the holiday table and decorates it. It is very simple and easy to prepare from a ready-made tongue.

Wash the tongue, soak in water for several hours, use a knife to clean off dirt, add water and cook over low heat, constantly skimming off the foam for 1.5 hours;
Peel the onions and carrots, wash them, place them in a saucepan, cook for another 30 minutes;
Take out the tongue, put it in cold water, remove the skin;
Strain 0.5 liters of broth, dilute gelatin in 100 milliliters, add to the broth and stir, heat;
Read also: Salad with smoked sausage, carrots and corn
Cut decorations from boiled carrots;
Cut the tongue into slices and place on plates, garnish with carrot flowers, pour in broth and place in the refrigerator.

To decorate this dish, you can also use other products - boiled eggs cut into halves, vegetables, herbs.

Classic recipe for jellied pork tongue

Transparent aspic is usually decorated with bright elements - carrots and herbs.

You will need:

pork tongue – 800 g;
cloves – 2 buds;
onion – 10 g;
salt;
carrots – 180 g;
bay leaf – 2 pcs.;
gelatin – 45 g;
water – 90 ml;
pepper;
allspice – 7 peas.

Step by step process:

Rinse the pork tongues. To fill with water. Leave for an hour and a half.
Change the water. Place on low heat. Boil and drain in a colander.
Fill with fresh water. Add peppercorns, bay leaves and cloves.
After an hour, add salt and peeled vegetables. Cook until the product becomes soft.
Pour gelatin with cold water. Set aside.
Remove the offal and place it in ice-cold liquid. Cool and remove the skin.
Strain the broth and combine with the swollen gelatin. Place on low heat. Stirring constantly until completely dissolved. You can't boil it. Cool.
Pour some broth into small bowls. Place in the refrigerator compartment.
When the workpiece has hardened, distribute the pork tongue cut into slices and pieces of carrots. Pour in the remaining liquid. Place the aspic in the refrigerator.

You can decorate the dish with lemon slices

Pork tongue aspic - recipe (with photo)

Here is the simplest and most delicious recipe for making aspic, tested over the years and repeatedly approved by everyone who has tried it.

You will need:

Pork tongue – 500 gr.
Carrot.
Bulb.
Peppercorns, bay leaf.
Salt.
Instant gelatin – sachet (25 g.)
Eggs - optional.

Step-by-step preparation:

Boil the tongues by placing them in a saucepan and adding the required amount of water. For taste, immediately add onion and carrots to the broth. Throw in the bay leaves and peppercorns. We won’t need the onion in the future, but we will make a simple decoration from the carrots.

When the tongue is cooked and becomes soft, take it out and immediately put it in a container with cold water. Then the tongue can be easily cleaned.

Pull the skin off the tongues, cut them into plates of arbitrary thickness and size.

Pour some broth into a separate bowl, pour instant gelatin into it.

Stir until the crystals disperse, strain until the aspic is clear.

Place pieces of meat on a plate.

Cut flowers from carrots and distribute beautifully throughout the slices and in the spaces between the pieces.

Stick in parsley sprigs.

Pour in broth. Pour very carefully so as not to move the components.

If desired, you can add hard-boiled eggs and lemon to the decoration. Place the aspic on the refrigerator shelf until completely frozen.

Pork tongue aspic with gelatin

The proposed preparation does not use any additives. The dish turns out nutritious and tasty.

You will need:

water – 2.3 l;
salt;
carrot;
pork tongue – 750 g;
spices;
bay leaves;
gelatin – 20 g.

Step by step process:

Combine all ingredients except gelatin. Cook for half an hour. Take out the orange vegetable and cut into slices.
Cover the pan with a lid and cook for another 1.5 hours. Remove foam.
Fill in the fastening component according to the instructions. Leave until it swells. Stir in broth. Strain.
Distribute the tongue slices in an even layer in the pan. Garnish with carrots. Pour in broth.
Place the aspic in the refrigerator.

For a brighter look, you can add canned peas to the composition.

How to prepare festive aspic from pork tongue with lemon

Jellied can be prepared according to different recipes and each time you will get something new and unusual. Particularly interesting is a dish with lemon, which has both tenderness and sourness.

Ingredients:

20 grams of gelatin;
greenery;
1 language;
25 milliliters of lemon juice;
1 onion;
carrots – 1 piece;
2 bay leaves;
1 lemon;
bulb.

Cooking time: 7 hours.

Calorie content per 100 grams: 39 kcal.

Put the tongue in a saucepan, add water, bring to a boil, drain it, pour in clean water, add the peeled onion, bay leaves and cook for 90 minutes;
Wash the carrots, peel them, put them in a pan, cook for another half hour;
Remove the tongue, cool in water, remove the skin, cut into slices;
Wash the lemon, cut into circles along with the carrots and cut out flowers from them;
Soak the gelatin for 10 minutes in 0.5 glass of water, pour in the strained broth, lemon juice, stir;
Place slices of lemon, tongue, and carrot decorations beautifully on a plate, pour in broth, and place in a cool place for 4 hours.

There is nothing complicated in preparing aspic, but to make it beautiful, you need to try a little and spend more time on the details and decorations.

Delicious pork tongue aspic in clear broth

The transparency of a dish does not affect its taste in any way, but when serving it is quite important. Preparing a beautiful aspic takes a lot of time, but the result is worth it.

You will need:

pork tongue – 700 g;
greenery;
onion – 1 pc.;
egg white – 1 pc.;
bay leaves – 2 pcs.;
salt;
gelatin – 10 pcs.

Step by step process:

Rinse the pork tongue, place it in a container and then fill it with water. Boil and drain immediately. Introduce the filtered liquid again.
Throw in the peeled onion and bay leaves. Cover with a lid and simmer for 2 hours on the minimum burner setting. Add salt and cook for another half hour.
Transfer the offal into ice water. Clear.
Add gelatin to 100 ml of water. Leave for half an hour.
Cool the broth. Using a spoon, carefully skim off all the fat, then strain through cheesecloth.
Add salt to the protein and beat it into a fluffy foam. Pour into broth. Stir. Boil.
Cool completely and bring to a boil again. The white will coagulate and become white clumps.
Pass through the filter. Boil the clear broth again. Measure 500 ml and combine with gelatin. Add some salt.
Cut the pork tongue into portions.
Distribute over the bottom of the mold. Pour in the prepared liquid. Decorate as desired. Leave the aspic in a cool place.

Carrots cut into star shapes look beautiful in aspic

How to cook pork tongue aspic

Traditional jellied pork tongue according to the classic recipe, like jellied meat, is prepared in an oblong, not very deep, oval shape. The shape is chosen to be not very deep so that the plates of the tongue and other components of this snack are clearly visible in it. The tongue should be almost on the surface of the dish.

The second option is to use silicone molds for jellied pork tongue. Today you can find silicone molds of different sizes and shapes on sale. In addition to baking, they are simply ideal for making mousses, jellies, jellied meats, aspics, jellies, and soufflés. Pork tongue aspic can also be prepared in this form. Moreover, you can make not one, but several diverse layers of filler. If silicone molds are used for filling, the boiled tongue itself is cut into small cubes. The number of layers can reach 5-6 pcs.

Now let's move on to the recipe and see how to prepare a delicious aspic from pork tongue with gelatin step by step with a photo.

Ingredients:

1 kg pork tongue,
2 liters of water,
2 bay leaves,
6-8 black peppercorns,
2-4 allspice peas,
1 onion in peel,
half a lemon
1 pickled cucumber,
50 gr. pickled mushrooms,
salt to taste,
a couple of olives and a sprig of parsley,
20 gr. gelatin

Ingredients to clarify the broth:

Table vinegar 9% - 1 teaspoon,
Raw chicken protein – 1 pc.

How to make aspic from pork tongue in a bottle

The original aspic comes in a plastic bottle. You can use containers of any size, the top of which is cut.

You will need:

boiled pork tongue – 900 g;
French mustard beans;
greenery;
salt;
gelatin – 40 g;
broth – 1 l.

Step by step process:

Peel and then cut the offal into thin slices.
Mix the broth with gelatin. Leave for half an hour, then heat until dissolved.
Place the meat pieces into the bottle. Add chopped herbs. Pour in broth.
Place in the refrigerator. When the workpiece has hardened, remove the aspic from the bottle. You can decorate it in the shape of a pig.

Advice! It is impossible to bring gelatin to a boil, as it will lose its properties.

Ears and nose can be made from sausage, and eyes from olives

How to cook pork tongue aspic with eggs

An egg cut into slices or slices will be a good addition to aspic.

You will need:

water – 2.3 l;
fresh herbs;
salt;
pork tongue - 1.75 kg;
gelatin – 20 g;
quail eggs – 8 pcs.

Step by step process:

Boil pork tongue in salted water. Cooking time should be about 2 hours.
Remove the skin and cut into thin slices.
Divide the boiled eggs into 2 parts.
According to the instructions, pour gelatin with water. Give it time to swell.
Mix the strained broth with the substance.
Chop the greens.
Distribute the chopped components in the mold. Pour in the prepared liquid.

A festive dish can be decorated with cranberries

Recipe for making aspic with honey mushrooms

Jellied is a dish that can be prepared according to different recipes, adding various ingredients and products to give it an original look and taste. Honey mushrooms in such a snack look unusual, but harmonious.

2 laurel leaves;
tongues – 2 pieces;
half a lemon;
seasonings;
20 grams of gelatin;
0.2 kilograms of honey mushrooms;
1 carrot;
pickled cucumber – 1 piece;
salt
bulb.

Cooking time: 180 minutes.

Calorie content per 100 grams: 98 kcal.

Wash the tongue, boil with spices, cool, remove the skin and cut into pieces;
Place the frozen honey mushrooms in a saucepan, add hot water and cook for 25 minutes, discard in a colander, and let cool;
Pour cold water over gelatin for 15 minutes, dilute in 2 cups of hot broth;
Cut the pickled cucumber into circles, lemon into half rings;
Arrange the tongue, cucumbers, mushrooms, lemon beautifully on plates or molds, garnish with fresh herbs, pour broth through a strainer, and put in the refrigerator for several hours.

During decoration, each housewife can experiment and lay out the ingredients the way she wants. To ensure that the integrity of the laid out painting is not damaged during pouring, it is best to pour the broth through a sieve.

Jellied with pork tongue and vegetables

Vegetables help make the aspic more colorful and festive.

You will need:

boiled egg – 2 pcs.;
parsley – 10 g;
pork tongue – 300 g;
dill – 10 g;
green peas – 50 g;
bay leaves – 3 pcs.;
gelatin – 20 g;
olives – 30 g;
onion – 180 g;
black pepper – 4 peas;
carrots – 250 g.

Step by step process:

Boil the offal with bay leaves, carrots, onions and peppers. Remove the pork tongue, peel and cut into slices.
Dissolve gelatin in warm broth. Strain.
Place meat on one edge of serving dish. Place carrot slices, olives, peas, dill, eggs cut in half and parsley nearby.
Pour in the prepared liquid. Place in the refrigerator compartment.

Peas are chosen to be soft and tender to taste

Recipe for portioned jellied pork tongue

It’s easy to surprise guests if you prepare portioned aspic in small mugs or bowls.

You will need:

pork tongue – 300 g;
greenery;
egg – 2 pcs.;
boiled carrots – 80 g;
salt;
gelatin – 20 g;
lemon – 1 slice;
spices.

Step by step process:

Boil the meat product with spices.
Soak gelatin according to instructions. Heat and stir until completely dissolved.
Beat eggs with a few drops of lemon. Stir in 240 ml of cooled broth.
Pour into remaining liquid base. Boil and strain.
Peel your tongue. Cut across. The thickness of the plate should be no more than 1.5 cm.
Cut the orange vegetable into slices and the lemon into small slices.
Pour some liquid with dissolved gelatin into bowls. Place in the refrigerator.
When the mixture has hardened, distribute the carrots and herbs nicely. Pour in a small amount of gelatin liquid. Leave to harden in the refrigerator.
Lay out the meat pieces. Garnish with lemon.
Pour in broth. Place in the refrigerator compartment. Turn the bowl over and shake out the aspic onto a plate. Serve in portions.

Pour the broth over the products gradually in layers.

How to make a portioned dish of pork tongue with green peas

Pork tongue is ideal for preparing low-calorie dishes. Unlike beef, it is less fatty and more tender. To make the aspic more festive, you can use other ingredients for this - carrots, lemon, but it turns out even tastier with peas.

200 grams of peas;
1 language;
salt;
gelatin – 1 pack;
seasonings;
1000 milliliters of water.

Cooking time: 4 hours.

Calorie content per 100 grams: 86 cal.

Boil the tongue, cool, remove the film from it, cut into platinums;
Add gelatin to 100 milliliters of water, mix and let it swell;
Strain the broth, pour 2 glasses into a saucepan, heat and dissolve gelatin in it;
Place pieces of tongue into portioned plates, place peas around the edges, pour in broth and let set.

The dish will turn out more beautiful if you pour it in two times, since the peas rise with the liquid and when the aspic hardens, it will not turn out so beautiful. The first time, the broth is poured in a small amount so that the dish sets, and then topped up.

Read how to prepare a delicate cream from sour cream and condensed milk.

Take note of the recipe for fragrant cupcakes in paper molds.

Find out how to properly and tasty cook fried potatoes in a frying pan - simple recipes.

Recipe for jellied pork tongue with gelatin and carrots

It is better to start cooking before the holiday, as you will have to spend a lot of time creating a tasty and beautiful aspic.

You will need:

pork tongue – 350 g;
garlic – 2 cloves;
carrots – 130 g;
onion – 120 g;
bay leaves – 3 pcs.;
gelatin – 10 g;
salt;
parsley;
water – 1.5 l.

Step by step process:

Pour the peeled vegetables and offal with water. Add salt. Throw in bay leaves. Boil.
Remove the foam and cook for an hour and a half. The fire should be minimal.
Remove the meat and immediately remove the skin. Cool and cut into large slices, and the orange vegetable into slices. Divide the onion into several parts.
Place the prepared ingredients into the mold. Decorate with greens.
Strain the broth. Add gelatin. Leave until it swells. Warm up. Stir until dissolved.
Carefully pour over the slices. Store in a cool place.

Advice! You can peel off the film from pork tongue only when it is hot. Once cooled, the skin cannot be removed.

Remove the aspic from the refrigerator immediately before serving.

Recipe for jellied pork tongue with peas and olives

When preparing, you can purchase a special mixture intended for aspic, or use your favorite spices.

You will need:

aspic mixture or gelatin – 1 packet;
carrots – 120 g;
pork tongue – 900 g;
peas – 50 g;
lettuce leaves – 2 pcs.;
olives – 10 pcs.;
olives – 10 pcs.

Step by step process:

Boil the offal. Peel and cut.
Dissolve the special mixture in the cooled broth. Cut carrots into stars, pork tongue into cubes, olives into slices.
You can use a plastic mug as a form. Place orange stars and greens. Pour in slightly liquid mixture.
Place in the refrigerator to harden.
Distribute peas, pieces of meat, olives and black olives. Pour in liquid mixture.
Place in the refrigerator compartment.
Place the glass in warm water for 2 seconds. Invert onto a plate lined with lettuce leaves.

The mold with the filler is turned over onto a plate carefully so as not to damage the workpiece.

Pork tongue aspic in a slow cooker

Jellied can be easily prepared in a slow cooker, with minimal involvement in the process.

You will need:

pork tongue – 850 g;
water – 2.5 l;
salt;
bulb;
gelatin – 15 g;
spices;
garlic – 3 cloves.

Step by step process:

Place the washed offal into the bowl of the device. To fill with water. Add all ingredients listed in the recipe.
Turn on the “Cooking” mode. Set the timer for 3 hours.
Rinse the meat with ice water. Pull off the skin. Cut the product into small pieces.
Strain the remaining cooking liquid. Dissolve gelatin in it.
Pour half into the prepared pan. Distribute the meat pieces. Add the remaining broth.
Refrigerate until set.

A tongue cooked in a slow cooker always turns out soft and tender.

Jellied meat in a slow cooker

Today, in a slow cooker you can cook any dish you could wish for, including aspic, which all guests will be delighted with. It doesn’t take as much time to create it as it seems.

Ingredients:

a clove of garlic;
tongue - 1 piece;
carrot;
bulb;
salt;
eggs – 4 pieces;
20 grams of gelatin.

Cooking time: 6 hours.

Calorie content per 100 grams: 65 kcal.

Rinse the tongue thoroughly, put it together with peeled garlic, onion, and spices in a saucepan, add water and cook for 3.5 hours in the “stew” mode, put it in cold water, remove the skin, cut into slices;
Pour gelatin with water and let it swell for 40 minutes, pour in strained broth, stir until the granules are completely dissolved;
Place the tongue, fresh herbs, boiled eggs cut into slices into the mold, pour in the broth, and put in the refrigerator.

Aspic prepared in a slow cooker is no different in taste from what was prepared in the traditional way.

Pork tongue aspic without gelatin

This cooking option is suitable for those who do not like the taste of gelatin in aspic.

You will need:

pork tongue – 1 kg;
salt;
beef heart – 1 kg;
parsley – 5 sprigs;
turkey wings – 500 g;
garlic – 5 cloves;
boiled quail eggs – 5 pcs.;
turkey legs – 500 g;
carrots – 180 g;
onion;
allspice – 5 peas;
bay leaves – 4 pcs.

Step by step process:

Cut the heart into four parts. Clean the bird's feet from dirt. Cut off the claws.
Pour water over all meat products. Place the peeled vegetables and all remaining ingredients except the garlic.
Cook for 3.5 hours. The fire should be minimal. Continuously remove foam during the process. After half an hour from the start of cooking, remove the carrots and cut into thin slices.
Crush the garlic cloves and add to the strained broth.
Cut all meat parts into thin pieces. Place carrots in a silicone mold, followed by meat and eggs cut into slices.
Pour in garlic liquid. Garnish with parsley. Place the aspic in a cool place.

Advice! You cannot cook garlic with all the ingredients at once, otherwise the broth will have an unpleasant aftertaste.

You can approach the design of the dish creatively by decorating the aspic with egg swans

A few ideas on how to decorate pork tongue aspic

When preparing a dish, not only the correct process is important, but also decoration. The pork tongue should be cut crosswise so that the slices come out thin and beautiful. Place them next to each other or slightly overlapping so that the pattern forms a festive wreath.

How to decorate:

Boiled eggs look beautiful when cut into mugs.
Boiled carrots hold their shape well, so you can cut flowers, leaves and various shapes from them.
Decorate with corn, peas, olives, as well as plenty of dill and herbs.
You can use a curved knife to cut vegetables and eggs.

Small canned mushrooms look beautiful in aspic