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Pork khash

Author
Cookinero 17 Apr 2025
9600
Pork khash

In the Caucasus, khash is called "liquid aspic" because the broth is cooked for a long time on beef or pork legs and becomes jelly-like. Cooking this soup takes a lot of time, but the result will definitely please. Khash from pork legs is a hearty and flavorful dish. Serve this soup with chopped greens, lavash and garlic. You can cook khash with or without vegetables, and also add any greens to your taste.

How to cook Pork khash

Step 1

Pork khash

Prepare the pork legs for cooking. Cut the pre-seared and cleaned pork legs into small pieces. Place them in a deep bowl, cover with cold water and leave for 3-4 hours. Then put the legs in a saucepan, cover with clean water until they are completely covered. Cut the peeled carrots into two parts and add to the meat. Add the onion to the saucepan without peeling it. Add salt, pepper and bay leaf.

Step 2

Pork khash

Start cooking the khash. Place the pot on a preheated burner, bring to a boil and skim off the foam with a slotted spoon. Reduce the heat and cook the soup for 5-6 hours. After this time, remove the pork from the pot and cool the meat, and wash the pot. Separate the meat from the bone and cut it into small pieces. Strain the broth through a sieve.

Step 3

Pork khash

Finely chop the garlic and pour it into the bottom of a clean saucepan. Pour the broth into it and put the meat in. Serve the khash.

Pork khash - FAQ About Ingredients, Baking Time and Storage

Yes, beef shanks or trotters can be substituted for pork legs to make a similar hearty broth, though the flavor will be slightly different. Adjust cooking time as needed—beef may take longer to tenderize.
Store cooled khash in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove, adding a splash of water if the broth has thickened.
For a vegetarian alternative, use hearty vegetables like mushrooms, leeks, and turnips to create a rich broth. Umami boosters like soy sauce or miso paste can help mimic depth of flavor.
Yes! Freeze broth and meat separately in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently, adding fresh garlic when serving.
Khash is often served with crusty bread, pickled vegetables, or radishes. A side of fresh herbs (cilantro, parsley) and lemon wedges brightens the rich flavors.
A pressure cooker can cut cooking time by half (about 2-3 hours). Ensure the meat is submerged and skim foam promptly after releasing pressure for clearer broth.
Absolutely! Cook on low for 8-10 hours after the initial soak. Skim foam early in the process for a cleaner broth, and strain before serving.

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