Jellied Pork

Jellied Pork Recipe - Traditional Romanian Delicacy

Region / culture: Romania | Preparation time: 30 minutes | Cooking time: 4 hours | Servings: 6

Introduction

Jellied Pork, also known as Piftie in Romanian cuisine, is a traditional dish made from pork feet and/or head that is cooked until the meat falls off the bones and then set in a gelatinous broth. This dish is popular in Eastern European countries and is often served as a cold appetizer or snack.

History

Jellied Pork has been a staple in Eastern European cuisine for centuries, with variations of the dish found in countries like Romania, Poland, and Ukraine. The dish was originally created as a way to utilize all parts of the pig and prevent waste. It was also a way to preserve meat for longer periods of time before the invention of refrigeration.

Ingredients

3 lb / 1.5 kg of pork feet and/or head
1 onion
2 carrots
1 parsnip
1 parsley root
1 celery root
2 bay leaves
3 - 4 juniper berries
3 - 4 garlic cloves
salt

How to prepare

Wash and clean the feet and/or head. If they have hair, singe them. Split the feet in half lengthwise and break the head with a mallet.
Place the feet and/or head in a large pot and cover them with water, ensuring there are 3 - 4 inches of water above the pork pieces. Boil over low to medium heat. Remove any foam that forms. Then, add salt, vegetables, bay leaves, and juniper berries.
Cover the pot almost completely and continue boiling until the meat easily falls off the bones. Remove the bones and place the meat at the bottom of one or several deep plates.
Chop the garlic, add some salt, and mix it with the meat broth. Strain the mixture and then pour it over the meat in the plates. Refrigerate until it solidifies into a jelly-like consistency.
To achieve a nice and clear jelly, simmer the mixture slowly with the pot almost covered.

Variations

Add herbs and spices like thyme, rosemary, or paprika for added flavor.
Use different vegetables in the broth, such as leeks, cabbage, or bell peppers.
Substitute pork feet and head with other cuts of pork, such as pork shoulder or pork belly.

Cooking Tips & Tricks

Make sure to remove any hair from the pork feet and head before cooking.

- Skim off any foam that forms on the surface of the broth while cooking to ensure a clear jelly.

- Refrigerate the dish for several hours or overnight to allow the broth to set into a firm jelly.

- Serve the jellied pork with a side of mustard or pickles for added flavor.

Serving Suggestions

Jellied Pork is traditionally served cold as an appetizer or snack. It can be enjoyed on its own or with a side of mustard, pickles, or crusty bread.

Cooking Techniques

Boil the pork feet and head slowly over low to medium heat to ensure a clear broth.

- Refrigerate the dish until the broth sets into a jelly-like consistency.

- Strain the broth before pouring it over the meat to remove any impurities.

Ingredient Substitutions

Use chicken or beef broth instead of pork broth for a different flavor.

- Substitute pork feet and head with chicken or beef for a lighter version of the dish.

Make Ahead Tips

Jellied Pork can be made ahead of time and stored in the refrigerator for up to 3-4 days. The flavors will continue to develop over time, making it even more delicious.

Presentation Ideas

Serve Jellied Pork in individual ramekins or molds for a more elegant presentation. Garnish with fresh herbs or edible flowers for a pop of color.

Pairing Recommendations

Jellied Pork pairs well with a crisp white wine or a light beer. It also goes well with pickles, mustard, and crusty bread.

Storage and Reheating Instructions

Store leftover Jellied Pork in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the dish in a pot over low heat until heated through.

Nutrition Information

Calories per serving

A serving of Jellied Pork typically contains around 300-400 calories, depending on the size of the serving and the amount of fat in the dish.

Carbohydrates

Jellied Pork is a low-carb dish, with minimal carbohydrates coming from the vegetables used in the broth.

Fats

Pork feet and head are high in fat, which gives the dish its rich and flavorful broth. However, the fat content can be reduced by skimming off excess fat during cooking.

Proteins

Pork is a good source of protein, which is essential for muscle growth and repair. Jellied Pork provides a hearty dose of protein from the pork feet and head.

Vitamins and minerals

Pork is rich in vitamins and minerals, including iron, zinc, and B vitamins. The vegetables used in the broth also add additional nutrients to the dish.

Alergens

Jellied Pork may contain allergens such as pork and garlic. It is important to check for any allergies before consuming the dish.

Summary

Jellied Pork is a high-protein, low-carb dish that is rich in vitamins and minerals. It is a hearty and satisfying dish that can be enjoyed as a cold appetizer or snack.

Summary

Jellied Pork is a traditional Eastern European dish made from pork feet and/or head that is cooked until the meat falls off the bones and set in a gelatinous broth. It is a hearty and satisfying dish that is rich in protein, vitamins, and minerals. Serve it cold as an appetizer or snack with mustard, pickles, or crusty bread for a delicious and flavorful meal.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Jellied Pork. It was a cold winter day, and I was visiting my dear friend Margaret. She was known for her exquisite culinary skills and always had interesting recipes to share. As we sat in her cozy kitchen sipping tea, she pulled out a worn, stained notebook filled with handwritten recipes passed down through generations.

"This is a special recipe that has been in my family for years," Margaret said with a twinkle in her eye. "It's called Jellied Pork, and it's a dish that never fails to impress."

Intrigued, I leaned in closer as she began to explain the ingredients and the method of preparation. The recipe called for pork shoulder, onions, carrots, celery, garlic, bay leaves, and gelatin. It sounded like a unique combination of flavors, and I couldn't wait to try it out for myself.

Margaret had learned the recipe from her grandmother, who had learned it from her mother before her. It was a traditional dish that had been passed down through the generations, and Margaret was proud to continue the tradition.

As she walked me through the steps, I could see the care and attention to detail that went into making Jellied Pork. The pork was slowly simmered with the vegetables and seasonings until it was tender and flavorful. Then, the gelatin was added to create a firm, jellied texture that held everything together.

I was amazed at how such simple ingredients could come together to create such a delicious and unique dish. Margaret explained that Jellied Pork was often served cold, sliced thin, and accompanied by pickles and mustard. It was a dish that was perfect for special occasions and gatherings, and one that always left a lasting impression on those who tried it.

After my visit with Margaret, I couldn't wait to try making Jellied Pork for myself. I gathered the ingredients and set to work in my own kitchen, following the recipe to the letter. As the pork simmered away on the stove, filling the air with its rich aroma, I felt a sense of connection to the generations of women who had cooked this dish before me.

When the Jellied Pork was finally ready, I carefully poured it into a mold and placed it in the refrigerator to set. The next day, I unmolded the dish and sliced it thinly, just as Margaret had instructed. As I took my first bite, I was transported back to that day in Margaret's kitchen, filled with warmth and the comforting taste of tradition.

From that moment on, Jellied Pork became a staple in my own repertoire of recipes. I would make it for family gatherings, holidays, and any time I wanted to impress my guests with something unique and delicious. Each time I cooked it, I felt a sense of connection to the women who had passed down this recipe through the years, and I was grateful for the opportunity to carry on their tradition.

As I grew older, I continued to share the recipe for Jellied Pork with my own grandchildren, passing on not just a dish, but a piece of history and tradition. I hoped that they would feel the same sense of connection and pride that I did every time they cooked this special dish.

And so, the recipe for Jellied Pork has become more than just a dish in my family. It is a symbol of the love, care, and tradition that have been passed down through the generations, connecting us to our past and to each other. I am grateful for the day I first saw that recipe in Margaret's kitchen, and for the sense of amazement and wonder that it sparked in me. It is a memory that I will always cherish, just like the taste of Jellied Pork on a cold winter day.