Jellied Pork Tongue
Collagen-rich aspic provides dense protein, gelatin, and deep savory flavor without starch. Tongue, broth, garlic, and herbs make it filling and practical for a keto menu.
Divide pork tongues (1200 g) into two parts. Rub half with nitrite salt (22 g), vacuum seal, and cure for 2-3 days at 2-4 °C; boil the other half right away with carrot (100 g), onion (80 g), salt (6 g), garlic (6 g), and black pepper (2 g). Cook for 1.5-2 hours until the skin peels off easily.
Peel the hot tongues, then chop finely. Dissolve gelatin (30 g) in warm strained broth according to the package directions.
Pack the tongue into a mold or clear casing, add parsley (10 g), and gradually pour in the gelatin broth. Press, cover, and chill for 8-12 hours until firmly set.
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