Ukrainian Jellied Pork Hocs (Studineche)

by bpawlyk

Prep time: 0:15 Overall time: 3:00

Servings: 4 servings

INGREDIENTS

4 large, fresh pork hocs
Accent salt (msg)
3 large cloves of garlic
onion powder
kosher salt (sea salt)
fresh ground black pepper
filtered tap water

INSTRUCTIONS

wash pork hocs under cold running water and pat dry; be sure to remove and hairs left behind by the butcher. Sprinkle accent salt all over each pork hoc and let sit at room temperature for about 10 minutes. Fill two medium sized pots with water (about half full), place 2 pork hocs in each pot and add more water if necessary to just cover the meat(about 1/2 inch above). Add garlic (chop finely),onion powder, salt and pepper. Bring to a boil and then let simmer for about 2 1/2 hours or until the meat easily falls away from the bone. Take the meat out of the water, set aside and let cool. 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. Ladle the broth over the meat, right to the top of the bow.Lastly, place each bowl in the refrigerator overnight to form a gel and enjoy. Some like to sprinkle a little salt,pepper and vinegar on top before eating. Always eat with a piece of thick crusty bread.

CHEF COMMENTS

This a typical Ukrainian delicacy. I watched my father make this since I was about 5 years old and always loved it. If you haven't tried it- you will be very surprised at how delicious it is!

Tagged: pork, ukrainian add tags

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