Piftie de Porc
The Quirky Foodster Team
Ingredients
- Pork trotters and ears, cleaned — 1 kg (2.2 lb)
- Pork shoulder, cubed — 500 g (1 lb 2 oz)
- Onion, quartered — 1
- Carrots, sliced — 2
- Garlic, minced — 6 cloves
- Bay leaves — 2
- Black peppercorns — 1 tsp
- Water — 1.9 L (64 fl oz)
- Salt — to taste
Method
- Combine the pork trotters, ears, shoulder, onion, carrot, bay leaves and peppercorns in a large pot with the water.
- Bring to a boil, skimming any foam, then reduce to a very low simmer and cook, covered, for 3–4 hours until the meat is very tender and the liquid has reduced and thickened slightly from the natural gelatin.
- Remove the meat, discard the bones and skin from the trotters and ears, and dice the meat finely along with the pork shoulder.
- Strain the cooking liquid, discarding the solids, and stir in the minced garlic.
- Season with salt.
- Divide the diced meat among serving bowls or a mould, then pour over the strained liquid.
- Refrigerate for at least 6 hours, or overnight, until fully set into a firm aspic.
Introduction: A savoury pork aspic set with garlic and herbs, a traditional dish especially prepared for Christmas across Romania.
Cultural Background: Piftie is inseparable from Romanian Christmas tradition, closely tied to the pig slaughter (Ignat) that traditionally takes place before the holiday, the meat and natural gelatin from pork trotters and ears set into a savoury, garlicky aspic.
Tips: The trotters and ears provide the natural gelatin essential for the aspic to set properly — don't substitute these for regular cuts alone. Chill thoroughly and for long enough, as the aspic needs ample time to set completely firm.
Variations: Add a hard-boiled egg or a few peas suspended in the aspic for a decorative touch. Serve with a side of pickles and fresh bread, a classic pairing.
Storage: Refrigerate in an airtight container for up to 5 days.
Reheating: This dish is served cold and is not reheated.
FAQs:
Q: Why are trotters and ears used?
A: They contain natural collagen that, when simmered for a long time, releases gelatin, allowing the liquid to set into a firm aspic without added gelatin.
Q: What is Ignat?
A: The traditional day of pig slaughter before Christmas in Romania, a significant cultural event from which many festive pork dishes, including piftie, originate.
- Pork trotters and ears, cleaned — 1 kg (2.2 lb)
- Pork shoulder, cubed — 500 g (1 lb 2 oz)
- Onion, quartered — 1
- Carrots, sliced — 2
- Garlic, minced — 6 cloves
- Bay leaves — 2
- Black peppercorns — 1 tsp
- Water — 1.9 L (64 fl oz)
- Salt — to taste
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