Koeliena Lithuanian Chopped Meat in Aspic
Experience a traditional slice of Lithuanian heritage with Koeliena, a hearty and flavorful dish of chopped meat in aspic. This recipe combines tender pork hocks and pork shoulder simmered for hours with carrots, garlic, whole peppercorns, and bay leaves, creating a savory and aromatic broth that forms the base of the delicate aspic. The shredded meat and diced vegetables are beautifully encased in gelatin-infused stock, resulting in a show-stopping dish that’s as elegant as it is comforting. Perfectly chilled, this make-ahead recipe is ideal for festive gatherings or as a unique appetizer. Serve with a sprinkle of fresh parsley for a touch of brightness, and let your guests savor this classic Eastern European culinary treasure. Keywords: Lithuanian Koeliena recipe, chopped meat in aspic, traditional pork aspic, festive Lithuanian dish.
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Recipe Information
Ingredients
- 2 pieces Pork hocks
- 500 grams Pork shoulder
- 2 medium-sized Carrots
- 1 large Onion
- 4 pieces Garlic cloves
- 3 pieces Bay leaves
- 1 teaspoon Whole black peppercorns
- 2 teaspoons Salt
- 20 grams Gelatin powder
- 2.5 liters Water
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Rinse the pork hocks and pork shoulder thoroughly under cold water to remove any impurities.
Place the pork hocks and pork shoulder into a large stock pot. Add the water, ensuring the meat is fully submerged.
Bring the pot to a boil over medium-high heat. Skim off any foam or impurities that rise to the surface using a slotted spoon.
Reduce the heat to low and add the carrots, onion, garlic cloves, bay leaves, whole black peppercorns, and salt. Cover the pot partially with a lid and let the mixture simmer for about 3-4 hours, or until the meat is fall-apart tender.
Once the meat is cooked, remove the pot from the heat. Using a slotted spoon, carefully transfer the meat, carrots, and garlic to a cutting board. Discard the onion, bay leaves, and peppercorns.
Allow the meat to cool slightly, then shred it into small pieces using two forks. Chop the cooked carrots and garlic into small cubes.
Strain the cooking liquid through a fine mesh sieve into a clean bowl or pot to remove any remaining solids. Allow the liquid to cool until warm, but not completely cold.
Dissolve the gelatin powder in 1/2 cup of the warm cooking liquid. Stir until fully dissolved, then mix it back into the rest of the broth.
Arrange the shredded meat, carrots, and garlic in a mold or individual serving dishes. Pour the gelatin-infused broth over the mixture until completely covered.
Let the dish cool to room temperature, then refrigerate for at least 4 hours, or until the aspic is fully set.
To serve, unmold the aspic by briefly dipping the bottom of the mold into warm water, then invert it onto a serving plate. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 5.1 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.3 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 368 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
