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Fierkelsjhelli (Suckling Pig in Aspic)

Fierkelsjhelli (Suckling Pig in Aspic) is a traditional Luxembourger recipe for a classic dish of a roasted shoulder of suckling pig that's set in an aspic jelly made from pig's trotters and vegetables and which is set in the refrigerator and typically served as a snack. The full recipe is presented here and I hope you enjoy this classic Luxembourger version of: Suckling Pig in Aspic (Fierkelsjhelli).

prep time

20 minutes

cook time

240 minutes

Total Time:

260 minutes

Additional Time:

(+cooling)

Serves:

8

Rating: 4.5 star rating

Tags : Herb RecipesPork RecipesVegetable RecipesLuxembourg Recipes


Ingredients:

1 whole shoulder of suckling pig, roasted
500g bones from the suckling pig
the trotters of the pig
1 large piece of pig skin
6 carrots, peeled and halved
6 onions, halved
6 garlic cloves, peeled
1 sprig of thyme
1 bayleaf
1 bunch of parsley
salt and freshly-ground black pepper, to taste
2l dry white wine (eg Riesling or Elbing)
4 egg whites
4 egg shells, crushed
sprig of thyme
sprig of rosemary
2 sprigs of tarragon

Method:

Combine the bones, trotters, skin, carrots, onions, garlic, thyme, bayleaf, parsley and wine in a large pan. Season to taste with salt and black pepper, bring to a boil then reduce to a rolling boil and cook for 3 hours.

Remove the bones then cut the pig shoulder into thick pieces and add to the stock. Bring to a simmer and cook gently for 1 hour further.

At this point take out the trotters and discard. Now take out the meat, chop and arrange in bowls. Filter the liquid in the pan then place this in a clean pan. Bring to a simmer then add the herbs and whisk in the egg whites and egg shells.

Cook, stirring constantly, until the egg whites set then strain the liquid through a fine-meshed sieve lined with cheesecloth. Pour the clarified aspic jelly over the meat in the bowls and set aside to cool and harden. Chill slightly in the refrigerator before serving as a snack with wine or beer.