Pork Aspic with Gelatin
Tasty, beautiful, wholesome, and low-calorie! Pork aspic with gelatin is great because you don’t need trotters to make it set - gelatin does the job perfectly. You can cook it from any cut, even boneless pork.
Updated : 27 January, 2026
Easy
More than 1 hour.
Ingredients
800 grams
Pork shoulder
2.7 liter
Water
25 grams
Gelatin
1
Onion
1
Carrot
5
Garlic
1
Laurel leaf
5
Allspice
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Very easy! First, prepare the ingredients from the list. You can replace pork shoulder with another cut, such as pork trotters or pork shank. Rinse the pork thoroughly. Peel the onion and carrot, then rinse them. Peel the garlic cloves and rinse them as well.
Step 2
Put the meat into a pot. Pour in clean cold water. Set the pot over high heat and bring to a boil. When it boils and foam appears on the surface, drain the water.
Step 3
Pour in 2.5 L of clean water (about 2.6 qt). Bring to a boil again, skimming off foam with a slotted spoon. Cooking in the second water helps keep the broth clear. Use filtered or bottled water if possible.
Step 4
When foam stops forming, add the carrot, onion, 3 peeled garlic cloves, bay leaf, allspice berries, and salt.
Step 5
Simmer the pork over low heat with the lid slightly ajar for about 1 hour (or longer) until the meat is tender. Timing may vary - go by tenderness.
Step 6
Remove the cooked meat from the broth. Separate the meat from the bones and cut into small pieces.
Step 7
Press the remaining garlic cloves through a garlic press. If you don’t like garlic in aspic, you can simmer all the garlic in the broth (step 4) and skip adding fresh garlic later.
Step 8
Pour 100-200 ml of cold boiled water (about 1/2-3/4 cup) over the gelatin and let it bloom for 10 minutes.
Step 9
Strain the broth through a sieve. Add the bloomed gelatin to the broth and return the pot to medium heat.
Step 10
Heat, stirring with a spoon or spatula, until the gelatin dissolves completely - do not let it boil.
Step 11
Divide the pork and minced garlic among aspic molds/containers. Pour the broth over the meat. Decorate with sliced cooked carrot and green peas. Let it cool to room temperature, then refrigerate for 4-6 hours (or overnight) until fully set.
Step 12
The pork aspic is ready. Serve with mustard, horseradish, or any sauce you like. Store covered in the refrigerator for up to 3-4 days. Enjoy!
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