Pork Knuckle Aspic (Kholodets) in a Slow Cooker
Make a classic pork aspic! Kholodets — a hearty jellied meat dish — works for both lunch and dinner, but it really shines on a holiday table. Here I make it with pork knuckle, and it's delicious!
Ale
Recipe author
Pork Knuckle Aspic (Kholodets) in a Slow Cooker
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 41 %
7 g
Fats 59 %
10 g
Carbohydrates 0 %
0 g
118 kcal
GI:
0
/
0
/
0
- Prep the knuckle: rinse it well under running water, then cover it with cold water and soak for about an hour. Next, separate the meat from the bones and trim off the fat. Put both the meat and the bones into the slow cooker bowl, along with the garlic, pepper, juniper berries, and salt. Add the water and cook on the "Stew" (Simmer) setting for 5 hours. By the end, the broth should be thick and a little sticky. If it isn't quite there after 5 hours, keep cooking on the same program for another hour. Strain the cooled broth and run the meat through a meat grinder. Spoon the ground meat into containers and pour the broth over it. Refrigerate the aspic to set for 3–4 hours. Cut it into pieces and serve with mustard, horseradish, or any sauce you like. Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Juniper - 116 kcal/100g
- Juniper berries - 116 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Ground pink pepper - 21 kcal/100g
- Pork knuckle - 294 kcal/100g
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