Studenetz (Jellied Ham Hocks) is a traditional Ukrainian recipe for a classic dish of pork hocks the meat of which is set in a jelly made from the hocks themselves and flavoured with garlic, onion and bay leaf. The full recipe is presented here and I hope you enjoy this classic Ukrainian version of: Jellied Ham Hocks (Studenetz).
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Ingredients:
4 pork hocks
2 garlic cloves, chopped
2 garlic cloves, crushed
1 onion, chopped
1 bay leaf
salt and freshly-ground black pepper
Method:
Wash he meat thoroughly. Place the hocks in a large, deep pot and cover with cold water. Bring the mixture to a boil and skim any scum that rises to the surface off with a metal spoon. Add the chopped garlic and onion along with the bay leaf then season with salt and black pepper.
Reduce to a simmer, cover and cook for about 4 hours, or until the hocks are very tender and the meat falls away from the bone (top-up the water, as needed). Remove the hocks and strip the meat away from the bones and set aside. Strain the stock.
Chop the meat and add to the base of a glass casserole dish. Scatter the crushed garlic over the top then skim-off any fat from the surface of the stock then pour over the meat. Stir to mix then set aside (uncovered) until cooled. Transfer to the refrigerator and chill until set.
When ready to serve, scrape off any fat sitting on the top then slice and serve.
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