On Epiphany, the Romanian tradition encourages us to enjoy delicious dishes, and piftia, also known as pork jelly, holds a special place on our tables. Preparing this delicacy is a true art that requires attention and patience, but the final result is a feast of flavors and textures.
To begin, choose quality pork, which may include feet, ears, or even a pig's trotter, all contributing to a rich taste and gelatinous texture. The first step is to prepare the meat, which requires thorough cleaning. It should be lightly scalded, then washed under a stream of cold water to remove impurities. Place the meat in a large pot and add enough cold water to completely cover it. Put the pot on low heat and let it simmer slowly, allowing the flavors to develop gradually.
After about an hour of boiling, add a little salt, a whole onion, a head of garlic, a few peppercorns, and, if you like, a few bay leaves. Continue boiling until the meat becomes tender and easily separates from the bone. In the meantime, do not forget to remove the foam that forms on the surface to achieve a clear liquid.
Once the meat is well cooked, remove it from the broth and let it cool a bit before cutting it into appropriately sized pieces. The broth in which the meat was boiled is, in fact, the secret of piftia. Add here a head of garlic crushed like for mujdei, mix well, and using a ladle, whisk the broth for a few minutes until it whitens and becomes frothy.
Let the broth rest for 30 minutes to allow the sediments to settle at the bottom of the pot. During this time, a layer of fat will form on the surface. This should be carefully removed, and the broth should be strained through a fine sieve, ensuring you obtain a clear liquid free of bones and debris.
In small bowls or piftia molds, place the pieces of meat and carefully pour the strained broth over them. Make sure each portion is well covered, then leave the dish to cool, either in the refrigerator or in a cool place, until it sets completely. Piftia can be served with garlic mujdei or vinegar, adding flavor and freshness to this traditional dish. It is a delight that will enchant any table, especially during the holiday season, bringing a touch of tradition and joy to your family.
To begin, choose quality pork, which may include feet, ears, or even a pig's trotter, all contributing to a rich taste and gelatinous texture. The first step is to prepare the meat, which requires thorough cleaning. It should be lightly scalded, then washed under a stream of cold water to remove impurities. Place the meat in a large pot and add enough cold water to completely cover it. Put the pot on low heat and let it simmer slowly, allowing the flavors to develop gradually.
After about an hour of boiling, add a little salt, a whole onion, a head of garlic, a few peppercorns, and, if you like, a few bay leaves. Continue boiling until the meat becomes tender and easily separates from the bone. In the meantime, do not forget to remove the foam that forms on the surface to achieve a clear liquid.
Once the meat is well cooked, remove it from the broth and let it cool a bit before cutting it into appropriately sized pieces. The broth in which the meat was boiled is, in fact, the secret of piftia. Add here a head of garlic crushed like for mujdei, mix well, and using a ladle, whisk the broth for a few minutes until it whitens and becomes frothy.
Let the broth rest for 30 minutes to allow the sediments to settle at the bottom of the pot. During this time, a layer of fat will form on the surface. This should be carefully removed, and the broth should be strained through a fine sieve, ensuring you obtain a clear liquid free of bones and debris.
In small bowls or piftia molds, place the pieces of meat and carefully pour the strained broth over them. Make sure each portion is well covered, then leave the dish to cool, either in the refrigerator or in a cool place, until it sets completely. Piftia can be served with garlic mujdei or vinegar, adding flavor and freshness to this traditional dish. It is a delight that will enchant any table, especially during the holiday season, bringing a touch of tradition and joy to your family.
Ingredients
-1 pork shank -3 pig feet -1/4 kg pig head -1/4 kg pork thigh -4 l water -2 heads of garlic -1 onion -1 teaspoon black pepper -2 teaspoons salt (to taste)