Ukrainian Studinetz (Jellied pork hocks or Pork Aspic)

1. 1

   Wash pork hocks under cold running water and pat dry; be sure to remove any hairs left behind by the butcher.

2. 2

   Sprinkle accent salt all over each pork hock and let sit at room temperature for about 10 minutes.

3. 3

   Fill two medium sized pots with water (about half full), place 2 pork hocks in each pot and add more water if necessary to just cover the meat (about 1/2 inch above).

4. 4

   Add garlic (chop finely), onion powder, salt and fresh cracked pepper.

5. 5

   Bring to a boil and then let simmer for about 2 1/2 hours or until the meat easily falls away from the bone.

6. 6

   Take the meat out of the water, set aside and let cool.

7. 7

   Once cooled, cut the meat and skin into small chunky pieces and place in a good sized soup bowl (meat should cover entire bottom of bowl.

8. 8

   Ladle the broth over the meat, right to the top of the bow.

9. 9

   Lastly, cover each bowl with plastic wrap and place in the refrigerator overnight to form a gel and enjoy.

10. 10

    Some like to sprinkle a little salt, pepper and vinegar on top before eating.

11. 11

    Always eat with a piece of thick rye bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.