Holodets (Russian Aspic)

下ごしらえ

材料

作り方

手順

1. 1

   Rinse the pork hock and pork shoulder thoroughly under cold water.

   約5 分

2. 2

   Place the pork hock and pork shoulder in a large pot and cover with water.

3. 3

   Bring the water to a boil over high heat, then immediately reduce the heat to low.

   約15 分

   調理のヒント： Skim off any foam that rises to the surface during boiling.

4. 4

   Add the yellow onion, carrot, bay leaves, black peppercorns, and salt to the pot.

5. 5

   Simmer gently, partially covered, for 3-4 hours, or until the meat is very tender and easily falls off the bone.

   約3 時間 30 分

   調理のヒント： Ensure the liquid barely bubbles to keep the broth clear.

6. 6

   Remove the meat and vegetables from the pot using a slotted spoon and set aside to cool.

   約10 分

7. 7

   Strain the broth through a fine-mesh sieve or cheesecloth into a clean bowl.

   約5 分

   調理のヒント： This step is crucial for a clear aspic.

8. 8

   Discard the spent vegetables and bones.

9. 9

   Once the meat is cool enough to handle, shred it into small pieces, discarding any skin, fat, or gristle.

   約15 分

10. 10

    Stir the minced garlic into the warm, strained broth.

11. 11

    Distribute the shredded meat evenly into serving molds or a large shallow dish.

    約5 分

12. 12

    Carefully pour the broth over the meat, ensuring all pieces are submerged.

    約5 分

13. 13

    Allow the holodets to cool to room temperature, then cover and refrigerate for at least 6 hours, or preferably overnight, until fully set.

    約6 時間

14. 14

    Garnish with fresh parsley before serving.