Name: Spicy Pork Neck Kholodets with Chili Garlic
Prep time: 35 min
Cook time: 300 min
Total time: 335 min
Yield: 6 servings
Cuisine: Ukrainian cuisine
Ingredients: 1.5 kg pork neck (bone-in); 500 g pork rind (cleaned); 2 l water (approximately); 8 pcs garlic (cloves, minced); 1 tsp chili flakes (or to taste); 2 tbsp soy sauce (for umami and color); 2 pcs bay leaves; 1 tbsp black peppercorns; salt (to taste)

Kholodets

Prep: 35 min • Cook: 300 min. A bold, modern twist on traditional kholodets, this recipe features tender pork neck infused with subtle heat from chili flakes and aromatic garlic, offering a distinct and flavorful profile perfect for adventurous palates.

Preparation time: 35 min
Cooking time: 5 hrs
Total time: 5 hrs 35 min
Servings: 6
Course: Main
Complexity: Medium

Units:

Scale:

Ingredients

3lb pork neck(bone-in)
18oz pork rind(cleaned)
2 1/8 qt water(approximately)
8 pcs garlic(cloves, minced)
1 tsp chili flakes(or to taste)
2 tbsp soy sauce(for umami and color)
2 pcs bay leaves
1 tbsp black peppercorns
salt(to taste)

Instructions

Prep

Rinse the pork neck and pork rind under cold water.
Place pork neck in a large pot, cover with water, and bring to a boil. Skim off any foam.
Add the pork rind, bay leaves, and peppercorns to the pot. Simmer for approximately 4-5 hours, or until meat is very tender and easily pulls away from the bone.
Remove pork neck from the pot, reserving the broth. Let it cool slightly, then shred the meat, discarding bones and excess fat.
Strain the broth through a fine-mesh sieve to remove solids. You should have about 1-1.5 liters of rich broth. If less, add a little water.

Assembly

In the strained broth, stir in minced garlic, chili flakes, and soy sauce. Season with salt to taste.
Distribute the shredded pork meat evenly into individual serving molds or a large serving dish.
Carefully ladle the seasoned broth over the shredded meat, ensuring it is fully submerged.
Allow the kholodets to cool at room temperature for about an hour.
Cover the molds/dish and refrigerate for at least 6-8 hours, or preferably overnight, until the kholodets is firm and jellied.

Nutrition

Servings: 6
Serving size (imperial): 10.6 oz

Nutrient	Per serving	Per 100 g	Total (6 servings)
Calories	450.5 kcal	150.2 kcal	2,703 kcal
Protein	35.2 g	11.7 g	211.2 g
Fat	30.8 g	10.3 g	184.8 g
Carbs	5.5 g	1.8 g	33 g

Tips

Ensure pork rind is thoroughly cleaned to remove any impurities for a clear, gelatinous broth.
Simmer on low heat; a gentle simmer is crucial for tender meat and a clear, rich jelly.
Serve chilled, typically with horseradish, mustard, or a dollop of sour cream.

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…

Instructions

Prep

Rinse the pork neck and pork rind under cold water.
Place pork neck in a large pot, cover with water, and bring to a boil. Skim off any foam.
Add the pork rind, bay leaves, and peppercorns to the pot. Simmer for approximately 4-5 hours, or until meat is very tender and easily pulls away from the bone.
Remove pork neck from the pot, reserving the broth. Let it cool slightly, then shred the meat, discarding bones and excess fat.
Strain the broth through a fine-mesh sieve to remove solids. You should have about 1-1.5 liters of rich broth. If less, add a little water.

Assembly

In the strained broth, stir in minced garlic, chili flakes, and soy sauce. Season with salt to taste.
Distribute the shredded pork meat evenly into individual serving molds or a large serving dish.
Carefully ladle the seasoned broth over the shredded meat, ensuring it is fully submerged.
Allow the kholodets to cool at room temperature for about an hour.
Cover the molds/dish and refrigerate for at least 6-8 hours, or preferably overnight, until the kholodets is firm and jellied.

Nutrient

Per serving

Per 100 g

Total (6 servings)

Calories

450.5 kcal

150.2 kcal

2,703 kcal

Protein

35.2 g

11.7 g

211.2 g

Fat

30.8 g

10.3 g

184.8 g

Carbs

5.5 g

1.8 g

33 g