Pork Trotter Aspic

Pork trotter aspic is a classic cold appetizer that is especially associated with the New Year table, and pork trotter aspic is usually cooked the day before the feast so it has time to set properly. Pork trotter aspic is served chilled, sliced or turned out from the mould, and pork trotter aspic is traditionally brought to the table with mustard or horseradish.

Pork trotters make pork trotter aspic set naturally because pork trotters release the collagen needed for a firm jelly during long simmering. Pork neck adds extra meat and a fuller taste, onion and carrot give the broth aroma, garlic brings sharpness to the finished meat, and bay leaf with black peppercorns make the broth more expressive. Properly cooked pork trotter aspic does not need any gelatin.

Long, gentle cooking is the main thing to watch when making pork trotter aspic. Pork trotters are first soaked overnight in cold water for better clarity, then the broth is brought to a boil and skimmed, and after that the broth should simmer quietly for 4 hours before the pork neck, onion, carrot and bay leaf are added for another 1.5 hours. The broth can be checked for readiness in the traditional way: moisten the index finger and thumb with broth and press them together, and if the fingers stick, the pork trotter aspic will definitely set.

Handling the broth carefully keeps pork trotter aspic clear and balanced. Meat and trotters should be removed and cooled before shredding, the broth should be strained, and salt should be added only after straining. Onion is discarded after cooking, while carrot can be used in the dish, and carrot rounds placed on the bottom of the mould make a bright carrot “lid” when the aspic is turned out.

Sensible swaps should stay close to the original method because pork trotters are the main source of gelling collagen and should not be removed completely. Pork ears or pork knuckle can be added for more meat, but if pork trotters are unavailable, gelatin will be needed to replace the natural setting power. Mustard can be swapped for horseradish at the table, depending on how pork trotter aspic will be served.

Pork trotter aspic is best served very cold and kept chilled until the moment of serving. Pork trotter aspic should be left in the refrigerator overnight to set, and ready pork trotter aspic keeps in the refrigerator at 0–4°C for up to 5 days in a closed container or under cling film. Tighter wrapping helps pork trotter aspic avoid absorbing other smells in the refrigerator, and freezing is possible but makes the texture grainy and watery after thawing.

Questions about this recipe

How long does pork trotter aspic take to make?

The total cooking time for pork trotter aspic is 5 hours 50 minutes, with only about 20 minutes of active work. Pork trotter aspic also needs several hours in the refrigerator to set, so pork trotter aspic is convenient to make the day before serving.

Do I need gelatin for pork trotter aspic?

Properly cooked pork trotter aspic does not need gelatin. Pork trotters release enough collagen during long simmering to make pork trotter aspic set on its own.

What can I use instead of pork trotters in aspic?

Pork trotters are the main source of collagen in pork trotter aspic, so pork trotters are best not omitted completely. Pork ears or pork knuckle can be added for more meat, but if pork trotters are unavailable, about 20 g gelatin per 1 litre of finished broth will be needed.

Can I freeze pork trotter aspic?

Pork trotter aspic can technically be frozen, but freezing changes the texture. After thawing, pork trotter aspic becomes grainy and watery, so refrigerator storage is the better option.

How long does pork trotter aspic keep in the fridge?

Pork trotter aspic keeps in the refrigerator at 0–4°C for up to 5 days. Pork trotter aspic should be stored in a closed container or under cling film so pork trotter aspic does not absorb other smells.