Kholodets

🔥 Prep

• Rinse the 1 kg pork shank under cold water and pat dry.
• Peel the 3 garlic cloves and crush them lightly with the flat side of a knife.
• Peel the 1 carrot and cut it into large chunks.
• Peel the 1 onion, halve it, and leave the skin on for color (optional) or chop roughly.
• Measure out 2 tsp salt and have the 2 bay leaves ready.

🔥 Cook

• 1. Place the pork shank in a large pot, cover with cold water, and bring to a boil over high heat.
• 2. Once boiling, reduce the heat to a gentle simmer and skim off any foam that rises to the surface for 5 minutes.
• 3. Add the garlic, carrot, onion, bay leaves, and salt, then continue to simmer on low heat for 3 to 4 hours, or until the meat is falling off the bone.
• 4. Remove the pot from heat and let it cool slightly; then carefully remove the pork shank and set aside to cool enough to handle.
• 5. Strain the broth through a fine‑mesh sieve or cheesecloth into a clean container, discarding solids.
• 6. While the broth is still warm, skim off any excess fat from the surface.
• 7. Shred the meat from the pork shank, discarding bones and excess fat, and distribute the meat evenly into serving molds or a deep dish.
• 8. Pour the clarified broth over the meat, ensuring it is fully covered.
• 9. Refrigerate the molds for at least 6 hours, or preferably overnight, until the aspic sets firmly.
• 10. To serve, dip the molds briefly in warm water, invert onto plates, and garnish as desired.

🔥 Serve

• Slice the set kholodets and serve cold, accompanied by sharp horseradish or mustard.
• Pair with pickled vegetables such as cucumbers, tomatoes, or sauerkraut.
• Offer slices of dark rye bread or pumpernickel on the side.
• Garnish with fresh parsley or dill leaves for a pop of color and flavor.
• Enjoy as a traditional appetizer or festive holiday dish.