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🍽️ Homemade Plate Aspic with Crispy Fried Potatoes

294 kcal · 30 min · 4 servings

Homemade Plate Aspic with Crispy Fried Potatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the meat under running water and cut it into large chunks.
  2. 2. Chop the pig's feet into quarters.
  3. 3. Wash the vegetables thoroughly and chop them into small pieces.
  4. 4. Place the meat, pig's feet, vegetables, spices, vinegar, and a pinch of salt into a large pot.
  5. 5. Pour in about 1.5 liters of water.
  6. 6. Let the mixture simmer gently over medium-low heat for about 2.5 hours.
  7. 7. Remove the cooked meat from the broth and separate the lean meat from the bones.
  8. 8. Cut the lean meat into thin strips.
  9. 9. Place the meat strips into four individual plates.
  10. 10. Rinse the parsley and shake it dry.
  11. 11. Wash the tomato, remove the stem area, and slice it.
  12. 12. Slice the pickles and the peeled eggs as well.
  13. 13. Decoratively arrange the parsley, tomato, pickles, and eggs on top of the meat in the plates.
  14. 14. Strain the broth through a fine sieve.
  15. 15. Let the broth cool down and remove the layer of fat that rises to the top.
  16. 16. Carefully pour the defatted broth over the meat and vegetables in the plates.
  17. 17. Place the plates in the refrigerator and let the aspic set overnight for best results.
  18. 18. Peel the potatoes for the side dish and slice them thinly.
  19. 19. Peel the onion and slice it into rings.
  20. 20. Heat 2 tablespoons of lard in a hot pan.
  21. 21. Fry the onion rings over high heat for about 5 minutes until brown and soft.
  22. 22. Remove the fried onions from the pan and set them aside.
  23. 23. Add the remaining lard to the same pan.
  24. 24. Add the potato slices to the pan and fry them until crispy, turning occasionally, for about 10 minutes.
  25. 25. Fold the fried onions back into the potatoes.
  26. 26. Season the fried potatoes with salt and pepper and adjust the taste.
  27. 27. Serve the fried potatoes together with the finished plate aspic.

Nutrition per serving