Pork Knuckle and Turkey Aspic (Kholodets)
A wonderfully tasty homemade aspic from pork knuckle and turkey! Making kholodets (meat in savory jelly) is definitely a long, labor-intensive process, but the dish this recipe gives you is well worth it. Give it a try — it's finger-licking good!
Vyuska
Recipe author
Pork Knuckle and Turkey Aspic (Kholodets)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 57 %
8 g
Fats 43 %
6 g
Carbohydrates 0 %
0 g
90 kcal
GI:
0
/
0
/
0
- Wash the knuckle well and soak it for 3-4 hours in cold water; this keeps the aspic from having an off smell and gives you a clear broth. If the knuckle isn't cleaned, scrape it well with a knife. 2. Put the meat in a large pot and add the turkey, cut into pieces, to the knuckle. Cover with water — enough to submerge all the meat. Set it to cook; once it boils, skim off the foam with a slotted spoon and reduce the heat to low. Add a whole onion to the broth (you can leave the skin on, just rinse it very well). Cook for at least 5 hours. It's easy to tell when it's done: once the meat starts pulling away from the bones, you can season with salt and pepper. 3. Transfer the meat to a dish and let it cool. Then pick through it, keeping only the meat and checking for any small bones. 4. Spread the meat into deep bowls. Skim the excess fat off the surface of the broth, press in the garlic, and pour the broth over the meat. 5. Refrigerate to set. Once chilled, garnish with herbs.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Turkey carcass without skin - 161 kcal/100g
- Turkey II category - 194 kcal/100g
- Garlic - 143 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Pork knuckle - 294 kcal/100g
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