Khladets with Pork Knuckles (Kuchmachi)

1. 1

   Thoroughly clean the pork meat and pork knuckles.

   15 min

2. 2

   Place the meat and knuckles in a pot, cover with water. Add onion, carrot, bay leaves, and black peppercorns.

3. 3

   Bring to a boil, then reduce heat to low. Simmer for 5 hours, or until the meat is very tender.

   300 min

4. 4

   Remove the meat from the broth and season with salt to taste.

5. 5

   Let the broth sit for 10 minutes to allow sediment to settle.

   10 min

6. 6

   Strain the broth through a sieve. Take 500 ml of the strained broth.

   5 min

7. 7

   Add crushed garlic, salt, and pepper to taste.

   5 min

8. 8

   Remove the meat from the bones and chop it coarsely. Add the meat to the broth.

   10 min

9. 9

   Transfer to containers and chill in the refrigerator overnight, until set.

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.