Spicy Pork Neck Kholodets with Chili Garlic
Spicy Pork Neck Kholodets with Chili Garlic
Classic DishKholodets
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
Instructions
Prep
- 1Rinse the pork neck and pork rind under cold water.
- 2Place pork neck in a large pot, cover with water, and bring to a boil. Skim off any foam.
- 3Add 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.
- 4Remove pork neck from the pot, reserving the broth. Let it cool slightly, then shred the meat, discarding bones and excess fat.
- 5Strain 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
- 1In the strained broth, stir in minced garlic, chili flakes, and soy sauce. Season with salt to taste.
- 2Distribute the shredded pork meat evenly into individual serving molds or a large serving dish.
- 3Carefully ladle the seasoned broth over the shredded meat, ensuring it is fully submerged.
- 4Allow the kholodets to cool at room temperature for about an hour.
- 5Cover the molds/dish and refrigerate for at least 6-8 hours, or preferably overnight, until the kholodets is firm and jellied.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 35 g
- Fat
- 31 g
- Carbs
- 6 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 35 g |
| Fat | 31 g |
| Carbs | 6 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.
