Piftie (Romanian Pork Aspic)
In short: Pork trotters simmered until the broth sets into a garlicky jelly, chilled in dishes and served cold, a traditional Romanian Christmas starter. It takes about 6 h in total and makes 10 servings.
- Prep
- 30 min
- Cook
- 5 h 30 min
- Resting
- 8 h
- Total
- 6 h
- Servings
- 10
- Difficulty
- Medium
- Calories
- 120 kcal
Piftie is the jellied pork starter on Romanian Christmas tables, a dish with roots in the winter pig slaughter. Trotters and hocks simmer for hours until the broth turns rich in natural gelatin. Garlic and carrot are tucked into shallow dishes, the broth is poured over, and everything sets in the cold. Serve it in squares with horseradish, mustard or a squeeze of lemon.
Instructions
- Rinse the trotters and hock. Cover them with cold water in a large pot, bring to a boil and boil for 10 minutes. Drain, rinse the meat and scrub out the pot, which gives a clearer jelly.
- Return the meat to the pot with the 3.5 liters of fresh cold water, onion, carrots, parsnip, celery, peppercorns, bay leaves and salt. Bring to a boil and skim off the foam.
- Reduce the heat until the liquid barely trembles. Simmer uncovered for 4 to 5 hours, skimming now and then, until the meat falls off the bones and the liquid has reduced by about a third.
- Strain the broth through a fine sieve lined with a clean cloth, and keep the carrots. Pull the meat and skin off the bones, discard the bones and gristle, and chop the meat and skin into small pieces.
- Test the set: spoon a little broth onto a cold plate and refrigerate it for 10 minutes. It should turn firm. If it stays runny, boil the broth down for another 20 minutes.
- Divide the chopped meat among shallow dishes. Scatter the garlic, sliced carrots, egg and parsley over it, then ladle in enough warm broth to cover. Skim off excess fat, leaving a thin film on the surface.
- Cool to room temperature, then refrigerate for at least 8 hours, until completely set. Cut into squares and serve cold with lemon, mustard or horseradish.
Tips
- Trotters and skin supply the gelatin, so do not trim them away. If the jelly stays soft, dissolve 2 tsp unflavored gelatin in a little warm broth and stir it in.
- A thin layer of fat on top is traditional and protects the jelly. Lift it off with a spoon just before serving if you prefer a cleaner look.
Questions and answers
Why did my piftie not set?
Usually there was too much water or too little collagen. Reduce the broth further, use more trotters or skin, and test a spoonful on a cold plate before pouring.
How long does piftie keep?
Up to 4 days in the fridge, covered. Do not freeze it, because the jelly turns watery and grainy when thawed.
What do you eat piftie with?
Romanians serve it cold with vinegar or lemon juice, horseradish or mustard, and bread. It sits on the Christmas table alongside salată de boeuf and cold cuts.
How long does it take to make Piftie (Romanian Pork Aspic)?
About 6 h in total: 30 min of preparation and 5 h 30 min of cooking.
How many calories are in Piftie (Romanian Pork Aspic)?
About 120 kcal per serving, with 11 g of protein, 1 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 120 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 1 g |
| Fat | 8 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
