Pork in Jelly recipe
information
430 calories per serving
ingredients
1 kg (2 lb) roast pork
225 g (8 oz) carrots
1/2 red pepper
4 small gherkins
1 small jar cocktail onions
sprigs of parsley to garnish
450 ml (3/4 pint) meat stock
4 white peppercorns
1 bay leaf
6 tablespoons white wine
4 teaspoons powdered gelatine
225 g (8 oz) carrots
1/2 red pepper
4 small gherkins
1 small jar cocktail onions
sprigs of parsley to garnish
450 ml (3/4 pint) meat stock
4 white peppercorns
1 bay leaf
6 tablespoons white wine
4 teaspoons powdered gelatine
method
1. Thinly slice the pork and carrots. Wash and deseed the pepper and cut it into strips. Cut the gherkins into fan shapes. Drain the onions. Cook the carrots for 10 minutes in a little salted water, add the pepper strips and cook for a further 5 minutes. Drain.
2. Arrange the sliced pork on a serving plate and garnish with the carrot, pepper, parsley, gherkins and onions.
3. Boil the stock with the peppercorns and bay leaf for 10 minutes and add the wine. Dissolve the gelatine in a little hot water in a bowl over a saucepan of hot water and stir it into the stock.
4. Pour the liquid over the plate just before it turns to jelly and leave the aspic to set in the refrigerator for 3 hours.
2. Arrange the sliced pork on a serving plate and garnish with the carrot, pepper, parsley, gherkins and onions.
3. Boil the stock with the peppercorns and bay leaf for 10 minutes and add the wine. Dissolve the gelatine in a little hot water in a bowl over a saucepan of hot water and stir it into the stock.
4. Pour the liquid over the plate just before it turns to jelly and leave the aspic to set in the refrigerator for 3 hours.
serving amount
serves 8
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