Russian Pork Holodec Recipe | Holodec | Xолодец

Hello! Welcome to my channel Alla's Yummy Food. I'm Alla and the host of this show. Today I'm going to show you one of my traditional recipes from Latvia, but it is also used everywhere in Eastern Europe and ex-Soviet Union countries. It's pork like jellied meat, so in Russian it's called pork kholodets and I have the chicken kholodets recipe on my channel but a lot of you've been requesting the traditional one which is pork super easy to make very delicious perfect for any celebration we usually serve it on birthdays or New Year's Christmas Easter so any big celebration you will always have like a couple of those like jellied pork meat I think in English the proper word is aspic so probably sounds a bit nicer but guys trust me don't let the looks fool you because the taste is really really good in essentially what it is it's a slow cooked pork in broth with like onions and carrots and then like kind of set in a fridge because of the gelatin it sets and it's just so yummy super delicious perfect with horseradish and one of the traditional foods that I grew up with so I hope you give this recipe a try don't be fooled by the looks not everything it looks tastes as good so I hope you enjoyed this video make sure you subscribe to my channel as well and click the notification bell it's completely for you guys to subscribe it makes me really really happy now let's get started into a large pot add your pork knuckles you can use any cut for the pork preferably you want the ears or the feet or the knuckles so they have the most amount of gelatin then add your pork cut again use the fattier part if you can then fill it up with water and we're going to slow cook this for two hours or so squeeze everything inside to make sure it's all tucked inside and then put the lid on and we want to simmer this after two hours you want to take this off the heat and rinse completely so you wash your meat and all your bits inside and then put fresh water inside and then we're gonna add vegetables so add your onion then your carrots sprinkle them around then you want to add your celery and then bay leaves and peppercorn garlic salt and maybe a little bit of pepper if you like but again you can add that towards the end when it's finished cooking and we're to simmer this for another hour until it's kind of nice and clear washing the meat makes the water really clear which will make our halo-halo nice and transparent which is perfect then we want to take out the veggies after it's cooked and take off the carrots we're going to use them in our final dish again this is optional you don't have to and then i don't like using any other vegetables so I discard them and you want to also take out the meat so we're obviously going to use the meat cuts for the final dish and we're not going to use the knuckles or anything like that we just use them for gelatin so and anything that has meat on it you can disassemble otherwise just you know discard everything and then also obviously the liquid needs to be sifted through again I don't like to add celery so I'm not gonna use that so just sieve it through just to get rid of any bits peppercorns bay leaves any sort of bones or anything that we don't want in our holiday so that's our liquid that we're gonna use guys and girls you can find the full recipe on my website at Allis Yummy Food just put that into Google and it will come up in your search I've got tons and tons of recipes you can choose anything and be translated in Russian and English languages now that my pork has cooled down and so has the stock we're going to use our fingers and make the pork into small pieces break it apart just so it's nice and bite size and so make sure obviously it has cooled down otherwise it'll be too hot for your hands once you have done that you'll see that it's a lot of pork and it's a lot of portions and I'm going to chop my carrots into nice fine rings just like this and I think they add color and flavor as well what you can do you can also add some garlic so use any decorative plates that you have so I'm adding some carrots just at the very bottom and then I'm adding some meat I like to have a lot of meat on the jelly so I'm pretty much stuffing the whole plate up and then top it up with our vegetable well pork a stock just until the very very top you need to do that with all of your little jellies and pork let's see and place it into the fridge for about four hours or so you can use any forms I try to use my silicone form just to see if they would come out nice and well and however I still prefer the old-fashioned way in these sort of forms so just gently push it down and loosen it up and put that onto your presentation plate just flip it around and you should see beautiful colors on top of your carrots and the meat and there you go our portakalajec is done you can move it a little bit it's best served with horseradish that's my favorite way and guys I love seeing your pictures so if you do make them please tag me on Instagram or Facebook or Snapchat or Twitter I love seeing them and I usually respond to you and I re-steam them sometimes as well so yeah guys this is so delicious as a cold or hot snack I absolutely love this dish so I hope you make it try this it's pretty healthy I think and it's a staple food for more recipes check out my YouTube channel and click on the links above