Pork jelly

Pork Jelly - a traditional Romanian recipe

Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Total time: 1 hour and 50 minutes
Number of servings: 8

Pork jelly, also known as "răcituri", is a classic dish of Romanian cuisine, ideal for festive meals or as an appetizer. This pork jelly recipe will win you over with its intense flavor and gelatinous texture, perfect to be enjoyed alongside spicy mustard or horseradish. Here’s how to achieve a perfect result, step by step.

Ingredients:
- 2 pig’s feet (approximately 1.5 kg)
- 500 g lean pork (the thigh is an excellent choice)
- 2-3 bay leaves
- 10-12 black peppercorns
- 1 carrot (optional, for flavor and color)
- Water (enough to cover the meat)
- Salt (to taste)

Step 1: Preparing the ingredients
Start by cleaning the pig’s feet under cold water, ensuring you remove any impurities. Cut the lean pork into smaller pieces for even cooking. If desired, you can add a carrot cut into large pieces for extra flavor and color.

Step 2: Cooking in the pressure cooker
Place all the ingredients – the pig’s feet, lean pork, bay leaves, peppercorns, and carrot if using – in a pressure cooker. Add enough water to cover all the ingredients. Close the lid of the pot and set it over medium heat. Once the pot reaches pressure, reduce the heat and let it simmer for about 1 hour and 15 minutes.

Step 3: Checking and cooling
After the cooking time, turn off the heat and let the pressure release naturally. Carefully open the lid of the pot and check if the meat is well cooked. It should come off the bone easily. If necessary, you can let it boil for another 15 minutes.

Step 4: Preparing and cooling the gelatin
Remove the meat from the pot and let it cool slightly. Meanwhile, strain the broth through a fine sieve to remove impurities. If you want a clearer jelly, you can also use cheesecloth. Put the broth back on the heat, adding salt to taste.

Step 5: Assembling the jelly
Once the meat has cooled, cut it into small pieces and arrange it in a bowl or individual molds. Pour the hot broth over the meat, ensuring it is completely covered. Let the jelly cool at room temperature, then place it in the fridge for at least 4 hours, ideally overnight, to set.

Step 6: Serving
Once the jelly has set, you can remove it from the molds and slice it. Serve it with mustard or freshly grated horseradish to highlight its flavor! The jelly is perfect as an appetizer for holiday meals or simply as a delicacy on your lunch table.

Variations and useful tips:
- You can experiment by adding spices like garlic or chili for a more intense flavor.
- If you want a more colorful jelly, you can add peas or diced boiled carrots.
- Make sure to use quality meat, as the final taste of the jelly largely depends on it.

This pork jelly recipe is simple yet offers a spectacular result. Try it and enjoy the Romanian culinary tradition, bringing a touch of nostalgia to your table!