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Stuffed Pork Kaltyk (Weasand)

Surprise the family with an unusual, tasty dish — stuffed kaltyk! Kaltyk is the pork weasand (the cartilaginous windpipe/gullet). If you're a fan of offal and that pleasant cartilage bite, you're going to love this original, out-of-the-ordinary dish. My husband and I both recommend it.

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Pork Kaltyk
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 % 13 g
Fats 55 % 18 g
Carbohydrates 6 % 2 g
232 kcal
GI: 50 / 0 / 50
  • Rinse the kaltyk and set it to boil. A pressure cooker (or multicooker) is great for this, since it saves a lot of time — on the stovetop they need about 3 hours; in a multicooker I cook them about an hour, sometimes a bit longer. Set the cooked kaltyk on a dish and let it cool. Now wash the carrots and eggplant. Peel the carrots and peel the eggplant as well. Grate the eggplant on the coarse side of a box grater, then cover it with water — this keeps the eggplant from turning bitter. Grate the carrots on the coarse grater too. Heat the olive oil in a skillet, add the grated carrots, and fry until half-cooked. Squeeze the liquid out of the grated eggplant and add it to the carrots. Fry until the carrots and eggplant are done. Stir the pre-cooked rice into the fried vegetables. Crack the eggs and separate the whites from the yolks. Set the whites aside for now and add the yolks to the vegetables and rice. Mix everything thoroughly. Season with salt, pepper, and the herbes de Provence, and stir again. Stuff the cooled kaltyk with this filling. Reserve a little of the filling (as much as you can spare) for the sauce. Grease a baking sheet with vegetable oil and set the stuffed kaltyk on it. Make the sauce: grate the cheese on the coarse grater and put it in a bowl. Pour in the cream, add the reserved filling and the egg whites, and mix. Pour the sauce right over the top of the kaltyk so they're blanketed in cheese. Put the baking sheet in an oven preheated to 400°F (200°C) for 25 minutes. Serve the kaltyk hot, generously garnished with greens — lettuce and arugula. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - lean roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Eggplant - 24  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50 % fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Lettuce - 14  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Arugula - 25  kcal/100g
  • Herb mixture - 259  kcal/100g
  • Steamed rice - 123  kcal/100g

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