AppetizerMain Course

Holodets (Russian Aspic)

Name: Holodets (Russian Aspic)
Prep time: 30 min
Cook time: 4 h
Total time: 10 h 30 min
Yield: 6 racions
Cuisine: russian
Ingredients: 1,5 u pork hock split; 0,5 kg pork shoulder with bone; 3 l water; 1 u yellow onion peeled, whole; 1 u carrot peeled, whole; 2 u bay leaf; 10 u black peppercorn; 1 ct salt; 4 gra garlic minced; 2 cs parsley fresh, chopped

Holodets is a traditional Russian savory aspic, often prepared for holidays. It features tender meat encased in a clear, flavorful gelatin made from rich meat broth. This recipe uses pork, providing a satisfying and unique appetizer.

Una recepta original de Forkin

Temps total: 10 h 30 min
Racions: 6
Dificultat: Difícil

Sense gluten

Preparació prèvia

Llista d’ingredients

1,5 upork hock, split
0,5 kgpork shoulder, with bone
3 lwater
1 uyellow onion, peeled, whole
1 ucarrot, peeled, whole
2 ubay leaf
10 ublack peppercorn
1 ctsalt
4 gragarlic, minced

garnish

2 csparsley, fresh, chopped

Estris

serving molds · slotted spoon · fine-mesh sieve · large pot

Elaboració

Pas a pas

1
Rinse the pork hock and pork shoulder thoroughly under cold water.
Uns 5 min
2
Place the pork hock and pork shoulder in a large pot and cover with water.
3
Bring the water to a boil over high heat, then immediately reduce the heat to low.
Uns 15 min
Nota de cuina: Skim off any foam that rises to the surface during boiling.
4
Add the yellow onion, carrot, bay leaves, black peppercorns, and salt to the pot.
5
Simmer gently, partially covered, for 3-4 hours, or until the meat is very tender and easily falls off the bone.
Uns 3 h 30 min
Nota de cuina: Ensure the liquid barely bubbles to keep the broth clear.
6
Remove the meat and vegetables from the pot using a slotted spoon and set aside to cool.
Uns 10 min
7
Strain the broth through a fine-mesh sieve or cheesecloth into a clean bowl.
Uns 5 min
Nota de cuina: This step is crucial for a clear aspic.
8
Discard the spent vegetables and bones.
9
Once the meat is cool enough to handle, shred it into small pieces, discarding any skin, fat, or gristle.
Uns 15 min
10
Stir the minced garlic into the warm, strained broth.
11
Distribute the shredded meat evenly into serving molds or a large shallow dish.
Uns 5 min
12
Carefully pour the broth over the meat, ensuring all pieces are submerged.
Uns 5 min
13
Allow the holodets to cool to room temperature, then cover and refrigerate for at least 6 hours, or preferably overnight, until fully set.
Uns 6 h
14
Garnish with fresh parsley before serving.

Conservació

Com conservar-ho

Store holodets tightly covered in the refrigerator.

Com reescalfar-ho

This dish is traditionally eaten cold.