Pork Knuckle Saltison with Garlic
A delicious, original dish for both holidays and everyday meals. Pork saltison makes a wonderful cold appetizer, and this recipe turns out a really tasty meat dish — a great stand-in for deli sausage. Serve it with horseradish or mustard. Make it and impress your loved ones. (Saltison is a Ukrainian-style head-cheese terrine.)
Tanyal
Recipe author
Pork Knuckle Saltison with Garlic
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 41 %
15 g
Fats 54 %
20 g
Carbohydrates 5 %
2 g
248 kcal
GI:
100
/
0
/
0
- Put the salt, peppercorns, bay leaves, peeled carrot, onion, and pork knuckle into a pot (you can soak the knuckle in cold water for 30 minutes first). Cover everything with cold water and put it on to cook. 2. Once the broth comes to a boil, skim off the foam and lower the heat. 3. Cook until done — when the meat starts to fall off the bone, it's ready; take it off the heat. 4. Remove the meat from the broth and cut it into small pieces. Add the garlic and ground pepper to taste, and mix. 5. Wrap the meat in cheesecloth and place it in a pot under a weight. 6. Refrigerate for 1 day. 7. Take it out, slice, and enjoy!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Black pepper peas - 255 kcal/100g
- Onion - 41 kcal/100g
- Table salt - 0 kcal/100g
- Pork knuckle - 294 kcal/100g
Similar recipes
Related and additional categories: