Pork Khash
Rich and warming—make this incredibly tasty soup! Pork khash is a dish you'll remember for its bold flavor. Though it's traditionally made with beef feet or tails, pork turns out just as delicious. Khash warms you up, it's wonderful when you're fighting off a cold, and it gives you a boost. It's also eaten the morning after a celebration, since it's said to cure a hangover. A pressure cooker can speed the whole process up many times over.
Nina
Recipe author
Pork Khash
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 %
4 g
Fats 55 %
6 g
Carbohydrates 9 %
1 g
74 kcal
GI:
0
/
0
/
100
- Start by cleaning the feet and tail thoroughly: scrape them, wash them well under running water, then put them in a large container and cover with clean, cold water. Soak the feet and tail for 24 hours, changing the water for fresh several times—this helps get rid of any off odors. When the time is up, take the feet and tail out and rinse them again under running water. Cut the feet into several pieces. Put the pork in a large pot, cover with water, and set over high heat. Bring it to a boil, cook for 10 minutes, then drain off the water and wash the pot. Cover the feet and tail with fresh water and bring it back to a boil over high heat. Lower the heat to a minimum and cook everything for 6 hours. Keep in mind that the tail cooks a bit faster and should come out an hour or two earlier. The meat should be soft and come away easily from the bones—the whole process is a lot like making aspic. Then take the meat off the bones and divide it among bowls. Meat and broth are often served separately, but always piping hot. So don't waste any time: peel the garlic cloves, finely chop or press them, put them in a small bowl, and cover with hot broth. Tear (break) the pre-dried lavash into pieces and arrange it on a large platter. Serve everything, pouring the broth over the meat, and stir the garlic into the broth. Khash is traditionally salted right in the bowl, so be sure to put a salt shaker on the table. If you like, you can also drop the lavash into the broth and start eating right away, before it goes soggy. Enjoy!
Caloric content of the products possible in the composition of the dish
- 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
- Garlic - 143 kcal/100g
- Armenian lavash - 236 kcal/100g
- Lavash - 277 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
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