Aspic of the Cured Pork with Lentils and Pickle

Soak the lentils in cold water for one night. Before further processing the soaked lentils, rinse off the cornstarch under running water, then cook the lentils in boiling hot water until soft.

Bring the beef broth to a boil and add more flavor with salt and a splash of white wine vinegar. Soak the gelatin in cold water, squeeze it out and melt it in the hot soup.

Cut the vegetables into fine cubes. Blanch the vegetables briefly in hot water and rinse in cold water.

Then mix into the jelly together with the lentils, diced gherkin and finely chopped herbs. Cut the cured pork into slices.

Cool the jelly until it begins to set. In a long baking dish, alternate the pork and aspic.

When completely cool, turn out the aspic and cut into slices. It goes well with a dip of crème fraîche mixed with herbs.

ml

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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