Jellied Meat

(Pork Hocks in Aspic = Latvian Galerts)

Jellied meat is a must on the smorgasbord table. It's absolutely delicious!

4 - 6 fresh pork hocks
1 pound veal or dark chicken meat 455 gm
1 bay leaf
5 peppercorns
1 celery stalk
1 onion
1 carrot (optional)
½ envelope gelatin (optional)
salt to taste

Wash and dry pork hocks thoroughly. In a large kettle or Dutch oven, cover all meat with cold water and bring to boil. Skim off the froth. Add the rest of the ingredients and simmer slowly for about 2 hours, or until the meat is tender and falls from the bones (If you are using chicken, it will be ready much sooner than the pork).

Strain stock, reserving carrot, and separate meat from bones. Place meat on a large platter and allow to cool completely. Meanwhile, return stock and pork bones to saucepan and continue simmering until stock is reduced by half.

Set out a few small dishes to use as moulds and rinse out with very cold water. Slice the cooked carrots and sprinkle on the bottom, if desired, for some colour. Dice the completely cooled meats into ½ inch (1.5 - 2 cm) pieces, including pork skin, but remove any excess fat. Meat should fill bowls only about two-thirds full.

Remove stock from heat and strain to remove bones, etc. If you want the aspic to be very, very firm, dissolve the ½ envelope of gelatin into the stock, but normally it will gel well without adding gelatin. Cover the meat with the stock until the dishes are full. Store in the refrigerator overnight. Cover dishes with foil or plastic, if refrigerating longer than 8 - 12 hours.

To serve: using a knife, carefully loosen the aspic from the mould. Invert onto a serving platter, and slice to serve as needed. Serve with vinegar, mustard, and/or horseradish.

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This page created and maintained by
A. Steinbergs

Last revised September 18, 2008