Pork in Aspic

Pork in Aspic

Pork in aspic is a popular cold appetizer for every occasion. In Russia, this dish is a favorite delicacy served at New Year's Eve.


  • Pigs ear
  • Knuckle of pork
  • 500 g pork
  • 2-3 bay leaves
  • 2 sprigs of rosemary
  • Lemon peel
  • Garlic
  • 6-7 cloves
  • 2 tbsp salt
  • 1 tsp peppercorns


Preparing pork in aspic is like child's play. It only takes 25 to 30 minutes of active work, the rest of the time the prepared dish spends in a cold place until it has solidified.

At first, in national Russian cuisine only a simple brawn was known, but this dish did not look very appetizing. When French chefs became fashionable in Russia at the beginning of the 19th century, a completely different kind of aspic emerged. The French transformed the not-so-good looking jelly into a beautifully displayed delicacy: the broth was dyed and covered neatly precisely cut pieces of meat or fish. The goal was to make the solid broth resemble clear cut glass.

This dish can be prepared with fish, poultry, beef and pork. Today we present you a version with pig ear and pork shank.

Pork in Aspic, detailed photo recipe


1. Place pig's ear and pork knuckle into soda water for 30 minutes. Then rinse thoroughly. Put all ingredients for the dish in a pressure cooker. If you choose a simple pot, double the cooking time of the meat. Set aside a pair of garlic cloves.

2. Add 4.5 liters of water to the pressure cooker and cook for 2.5 hours. If you use a simple pot, let the meat simmer on a medium flame for at least 4 hours.

3. Drain the broth into a separate container and sift it six times in total. Separate meat from bones and spices and cut it into small pieces. Put them into a large mold with garlic, optionally with cranberries or green peas as decoration.

4. Cover the meat completely with the clear broth. Put in the fridge until the aspic has solidified.

5. Serve pork in aspic cold. This dish is matched well by bread, horseradish and pickles.

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