Ukrainian Studinetz (Jellied pork hocks or Pork Aspic)

A Ukrainian pork delicacy thats so easy to make!


prep 0:15       total 3:00


3 to 4 servings



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


Wash pork hocks under cold running water and pat dry; be sure to remove any hairs left behind by the butcher. Sprinkle accent salt all over each pork hock and let sit at room temperature for about 10 minutes. Fill two medium sized pots with water (about half full), place 2 pork hocks 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 fresh cracked 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, cover each bowl with plastic wrap and place 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 rye bread.

Author's Comments

This is 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!

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3 Recipe Reviews


My grandfather & uncles made "studz" only they sprinkled paprika over the jellied pork. It delicious! They are all gone now & I never learned to make it, I am going to give your recipe a try.


Oh yeh? We make it with fish for xmas. And during the year with pork feet, hocks. I inheritd my mom's version which is to include celery, onion, garlic , parsley and the meat into the aspic. After discarding the original veggies I add fresh ones until they're tender Cool everything.Pour into a casserole dish, into fridge. Next day I skim off the whitish fat gently accumuated, cut a piese & eat with vinegar and rye bread!Matter of fact I'm cooking it now.


I added celery, sage, and bay leaf to the recipe plus apple cider vinegar to draw out more collagen. I do this with pigs' feet also. Vinegar and pork go well together. nom nom... Nice snack with a cold beer or vodka martini! The slow cooker is great for this. Thanks for sharing!!!