Hostess used to cook various and Jellied meatsflood and tender chicken. Many believe jellied pork with corn - fat meal. In fact, this jelly is superbly wonderful festive dish, calories, which is not more than in any other. Preparation is quite simple and does not require any special culinary skills.
Ingredients for "Pork aspic with corn":
Corn - 1 pot;Pork knuckle - 1 pc;Water;Salt and spices - to taste;Gelatin - 1 pack;
Recipe for "Pork aspic with corn":
To make aspic with pork and corn, it is necessary
The first step is to take the front pork knuckle and thoroughly wash it in cold water.
When choosing a pan for cooking meat, note that it is desirable not to add water. I usually pour this amount of water so that it covered the meat well.
Council: to jelly was more fragrant, the water in which it is cooked add the spices to taste - bay leaf, black pepper, onion, carrot. Note that bay leaf must be added to the end.
Boil until cooked shin and remove it from the broth. A little cool and very well remove the meat part - the meat should be easy to move away from the bone.
Try very good mix gelatin, until broth is still hot, to avoid lumps, I suggest using the whisk.
The rest is quite simple:
At the bottom of the dish, which will be filled with corn pork aspic, pour a thin layer of canned corn.
On top lay out the meat - try to chop the cooked meat into small pieces, but not too finely.
Garlic finely cut - to your taste and pour the cooled broth.
Now, for the preparation of pork aspic with corn remains very little - put the bowl with aspic in the refrigerator and wait until it thickens enough.
Serve jelly with various side dishes - boiled or fried potatoes, seasoning can be used such as mayonnaise, mustard or horseradish. Bon Appetit!