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.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 8

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)

Directions

Step 1

Rinse the pork hocks and pork shoulder thoroughly under cold water to remove any impurities.

Step 2

Place the pork hocks and pork shoulder into a large stock pot. Add the water, ensuring the meat is fully submerged.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Allow the meat to cool slightly, then shred it into small pieces using two forks. Chop the cooked carrots and garlic into small cubes.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Let the dish cool to room temperature, then refrigerate for at least 4 hours, or until the aspic is fully set.

Step 11

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

Serving size	(4417.4g)

Amount per serving	% Daily Value*
Calories	3982.4

Total Fat 287.7g	0%
Saturated Fat 101.9g	0%
Polyunsaturated Fat 38.3g
Cholesterol 1041.2mg	0%
Sodium 15686.2mg	0%
Total Carbohydrate 50.6g	0%
Dietary Fiber 7.8g	0%
Total Sugars 26.6g
Protein 285.9g	0%

Vitamin D 400IU	0%
Calcium 532.0mg	0%
Iron 13.4mg	0%
Potassium 5190.7mg	0%

*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.

Source of Calories

Fat: 65.8%

Protein: 29.1%

Carbs: 5.1%