Pihtije
The Quirky Foodster Team
Ingredients
- Pork trotters or a mix of bony pork and chicken pieces — 1 kg (2.2 lb)
- Onion, quartered — 1
- Garlic, minced — 2 cloves
- Carrot, sliced — 1
- Bay leaves — 2
- Black peppercorns — 1 tsp
- Salt — to taste
- Sliced carrot and hard-boiled egg, to garnish (optional)
Method
- Place the meat, onion, carrot, bay leaves and peppercorns in a large pot and cover generously with water.
- Bring to a boil, then reduce to a gentle simmer and cook for 3–4 hours, skimming occasionally, until the meat is falling off the bone and the broth has reduced and thickened slightly.
- Remove the meat, discard the bones, and shred or finely chop the meat.
- Stir the minced garlic into the strained broth and season with salt.
- Divide the meat among serving dishes or a shallow tray, and pour the strained broth over the top.
- Refrigerate for several hours, or overnight, until fully set into a firm jelly.
- Garnish with sliced carrot or hard-boiled egg before serving cold, cut into slices.
Introduction: A savoury, jellied dish made from slow-simmered pork or chicken set in its own gelatin-rich broth, a distinctive traditional winter specialty served cold.
Cultural Background: Pihtije is a well-loved winter dish across Montenegro and the wider Balkans, made especially around the Christmas and New Year period, its jellied texture the result of long, slow simmering of bony cuts rich in natural gelatin.
Tips: A long, slow simmer is essential to extract enough natural gelatin from the bones for the dish to set properly. Skim the broth well during cooking for the clearest, cleanest-tasting finished jelly.
Variations: Use only chicken for a lighter version, though the setting texture may be slightly less firm. Add a splash of vinegar to the broth for a subtly tangy version.
Storage: Store covered in the refrigerator for up to 5 days, as its texture and food safety depend on being kept properly chilled.
Reheating: This dish is served cold and is not reheated; doing so would melt the set jelly.
Nutrition: Per serving (approx.): 220 kcal, 18 g protein, 14 g fat, 4 g carbohydrate.
FAQs:
Q: Is pihtije unusual to eat cold?
A: Not in the Balkans, where it’s a well-established traditional winter
Q: Why do pork trotters work so well for this?
A: They are especially rich in natural collagen, which
- Pork trotters or a mix of bony pork and chicken pieces — 1 kg (2.2 lb)
- Onion, quartered — 1
- Garlic, minced — 2 cloves
- Carrot, sliced — 1
- Bay leaves — 2
- Black peppercorns — 1 tsp
- Salt — to taste
- Sliced carrot and hard-boiled egg, to garnish (optional)
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