Piftie de porc (Jellied Pork)
Romanian Jellied Pork
- 3 lbs. (1.5kg) Pork feet and/or head
- 1 onion
- 2 carrots
- 1 parsnip
- 1 parsley root
- 1 celery root
- 2 bay leaves
- 3-4 juniper berries
- 3-4 garlic cloves
- salt
Wash and clean the feet and/or head. If hairy, singe. Split the feet in two lengthwise and break the head with the mallet. Place in a large pot and cover with water so that there are 3-4 inches of water above the pork pieces. Boil over slow to medium heat. Remove the foam as it forms. Then add salt, vegetables, bay leaves, and juniper berries. Cover the pot almost completely. Boil until the meat falls off the bones. Remove the bones and place the meat on the bottom of one or several deep plates.
Chop the garlic, add some salt and mix with the meat broth. Strain and then pour on top of the meat in the plates. Refrigerate it so that it gels.
To obtain a nice, clear jelly you have to boil slowly, with the pot almost covered. The tastiest pork jelly is made out of pork feet and ears. You can use beef feet or a mixture of pork and beef feet.