Entree: Romania – Wallachia – Piftie (Savory Romanian meat aspic made by simmering pork trotters and knuckle until natural jelly forms, flavored with garlic and bay)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 4 hrs

Additional 6 hrs

Total 10 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 pig trotters, approx. 1 lb (450 g) each
- 1 pork knuckle (hock), approx. 2 lb (900 g)
- 1 medium onion, halved (about 6 oz (170 g))
- 1 large carrot, peeled and halved (about 3 oz (85 g))
- 1 small parsley root or celery root piece, peeled (about 2 oz (55 g))
- 6 garlic cloves, 4 crushed and 2 thinly sliced (about 11/16 oz (20 g))
- 2 bay leaves
- 1 tbsp (12 g) whole black peppercorns
- 2 tsp (10 g) kosher salt, adjust to taste
- 6 sprigs fresh parsley, roughly chopped
- 2-3 tbsp (30-45 ml) white wine vinegar for serving (optional)
- Water to cover (about 10 cups (2.4 liters))

Show original ingredient measurements

- 2 pig trotters, approx. 1 lb (450 g) each
- 1 pork knuckle (hock), approx. 2 lb (900 g)
- 1 medium onion, halved (about 6 oz / 170 g)
- 1 large carrot, peeled and halved (about 3 oz / 85 g)
- 1 small parsley root or celery root piece, peeled (about 2 oz / 55 g)
- 6 garlic cloves, 4 crushed and 2 thinly sliced (about 20 g)
- 2 bay leaves
- 1 tbsp (12 g) whole black peppercorns
- 2 tsp (10 g) kosher salt, adjust to taste
- 6 sprigs fresh parsley, roughly chopped
- 2-3 tbsp (30-45 ml) white wine vinegar for serving (optional)
- Water to cover (about 10 cups / 2.4 liters)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse trotters and pork knuckle well; place in a large stockpot and cover with cold water by 2 inches (5.08 cm) (about 10 cups (2.4 liters)). Bring to a gentle boil, then skim and discard foam.
2. Add halved onion, carrot, parsley root, bay leaves, whole peppercorns, and 4 crushed garlic cloves; reduce to a very low simmer, partially covered, and cook gently for 3 to 4 hours until meat is very tender and the broth is thick and slightly gelatinous.
3. Remove from heat; strain the broth through a fine-mesh sieve lined with cheesecloth into a large bowl and discard solids. Taste and season the strained broth with salt as needed; keep hot.
4. Remove meat from bones, discard skin and excess fat, and shred or cut into bite-sized pieces. Place a portion of chopped parsley and the 2 thinly sliced garlic cloves into the bottom of a shallow mold or individual ramekins, then distribute the meat evenly.
5. Pour the hot strained broth over the meat to just cover, pressing out any air bubbles; let cool to room temperature, then refrigerate uncovered until fully set, at least 6 hours or overnight.
6. To serve, invert piftie onto a platter or unmold ramekins, garnish with extra parsley, and offer white wine vinegar or pickles at the table to balance the rich jelly.

1. Rinse trotters and pork knuckle well; place in a large stockpot and cover with cold water by 2 inches (about 10 cups / 2.4 liters). Bring to a gentle boil, then skim and discard foam.
2. Add halved onion, carrot, parsley root, bay leaves, whole peppercorns, and 4 crushed garlic cloves; reduce to a very low simmer, partially covered, and cook gently for 3 to 4 hours until meat is very tender and the broth is thick and slightly gelatinous.
3. Remove from heat; strain the broth through a fine-mesh sieve lined with cheesecloth into a large bowl and discard solids. Taste and season the strained broth with salt as needed; keep hot.
4. Remove meat from bones, discard skin and excess fat, and shred or cut into bite-sized pieces. Place a portion of chopped parsley and the 2 thinly sliced garlic cloves into the bottom of a shallow mold or individual ramekins, then distribute the meat evenly.
5. Pour the hot strained broth over the meat to just cover, pressing out any air bubbles; let cool to room temperature, then refrigerate uncovered until fully set, at least 6 hours or overnight.
6. To serve, invert piftie onto a platter or unmold ramekins, garnish with extra parsley, and offer white wine vinegar or pickles at the table to balance the rich jelly.