How to make
The pork tongues are boiled along with the whole carrots, parsley roots, bay leaf, black peppercorns, allspice and salt in a pressure cooker for 40 minutes.
The carrots are taken out and cut into circles.
Peel the tongues and cut them into slices.
Strain the broth through gauze. If it is very cloudy, place it back onto the stove and before it boils, add a slightly beaten egg white. The broth is boiled for 2-3 minutes. Strain again.
Depending on what mold you are going to prepare the jellied tongue in, the liquid that is needed is measured by it.
For 2 cups (500 ml) of liquid you need 2 tsp (10 g) of gelatin, which is poured with 4 tbsp (60 ml) of cold water and left to swell.
The gelatin is added to the warm broth and it is stirred, until it dissolves.
Pour some of the liquid on the bottom of the mold. Place it in the refrigerator to firm up.
Slices of carrots, pickles and sprigs of parsley are arranged on it. Pour the liquid again and put the mold back in the refrigerator.
Then arrange the tongue slices like bricks. Pour a little of the liquid and put the finely chopped pickles and carrots on top.
Place the mold back in the refrigerator, until it has completely turned into jelly.
Once the tongue has turned into jelly, the mold is immersed for a second in hot water and immediately the jellied tongue is turned over onto a tray.
Enjoy your meal!
