Looking for an easy yet filling meal? Meat jelly or aspic is an excellent yet underappreciated low carb dish that can be served any time of the day.
As I recently have a little time, I had been browsing on the internet a few days ago. In need of fresh, challenging thoughts, inspiring meals that I’ve never used before, to amaze my loved ones with. Looking for a long time yet couldn’t discover too many interesting things. Just before I thought to give up on it, I found this delightful and simple treat by accident at Suncakemom. It looked so tempting
on its snapshot, that required rapid action.
It was simple enough to imagine just how it is created, how it tastes and how much my hubby might like it. Mind you, it is rather easy to please him in terms of treats. Yes, I’m a lucky one. Or perhaps he is.Anyhow, I got into the site and simply used the step-by-step instuctions that had been accompanied by great images of the method. It just makes life less difficult. I could imagine that it is a bit of a effort to shoot photos in the midst of cooking in the kitchen as you typically have sticky hands so I highly appreciate the effort and time she placed in for making this blogpost .
Having said that I am encouraged to present my own dishes in the same way. Many thanks the idea.
I had been fine tuning the original mixture to make it for the taste of my loved ones. I’ve got to tell you it turned out an awesome success. They loved the flavour, the consistency and enjoyed having a delicacy like this in the midst of a stressful week. They ultimately asked for lots more, a lot more. So the next occasion I’m not going to commit the same mistake. I’m going to twin the amount to keep them delighted.
This meat jelly recipe was first appeared on Suncakemom.
Make sure everything is cleaned and possibly hairless. We won’t have any problems with a bit of extra hair but not many like to see it on their plate.
If pork knuckle hasn’t come halved then cut them into halves along the long side.
Place all the ingredients, except the salt into a big saucepan.
Fill the saucepan up with water and bring it to boil. Some like to discard the first boil of water. In this case the spices and herb shouldn’t be added with the first batch of water but only with the second one.
When water reaches boiling temperature and the bubbles start to appear on the surface of the water, lower the heat.
Let it simmer for about 3 – 4 hours. When the meat easily comes off the bones it should be ready.
Salt to taste and let it cool off a little bit.
Separate the liquid from the rest of the ingredients. A sieve will come handy at that but fishing out the bits is also an option for those who aren’t in a hurry.
For a boneless aspic experience remove the bones from the meat. It should be fairly easy but very much greasy.
Distribute the meat into the plates, bowls, cups or anything we’ve got at hand. A gallon of stock is pretty big batch considering that half of the volume is occupied by the meat.
Fill up the plates, bowls, cups with the soon to be aspic.
Optimally the whole distribution process was being done where the jelly will set. Otherwise we have to move them one by one to a cool, dog, cat, pet or any animal free place. Cover the plates with another one, turned upside down if in doubt. A fridge will be perfect if it is enough place there.
Let it set for about 6 hours depending on the temperature. The cooler the room is the sooner it will set.
Some fat may accumulates on top that can be scraped off if not desired and used up for later cookings.
In the fridge, it can be kept for about a week but it can survive a couple of days at 68°F / 20°C. When it starts to liquefy again on its own with no apparent reason (e.g. heat), it shouldn’t be consumed. Not like anyone could with a living taste bud.