Jellied pork

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Served either as main dish or an appetizer, is usually cooked on Christmas.

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Ingredients:

* 1,5 kg pork feet and/or head, plus ears
* 1 onion
* 2 carrots
* 1 parsnip
* 1 parsley root
* 1 celery root
* 2 bay leaves
* 3-4 juniper berries
* 3-4 garlic cloves
* salt

Preparation:

Wash and clean the feet and/or head. If hairy, singe. Split the feet in two lengthwise and break the head with the mallet. Place in a large pot and cover with water so that there are 8 cm of water above the pork pieces. Boil over slow to medium heat. Remove the foam. Then add salt, vegetables, bay leaves and juniper berries. Cover the pot almost completely. Boil until the meat falls off the bones. Remove the bones and place the meat on the bottom of one or several deep plates. Chop the garlic, add some salt and mix with the meat broth. Strain and then pour on top of the meat in plates. Refrigerate so that it gels. To obtain a nice, clear jelly you have to boil slowly, with the pot almost covered. The tastiest pork jelly is made out of pork feet and ears. You can use beef feet or a mixture of pork and beef feet.

(The Romanian name of the dish: Piftie de porc)

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