RăcituriJellied Pork Aspic

Name: Răcituri (Jellied Pork Aspic)
Prep time: 25 min
Cook time: 5 h
Total time: 5 h 25 min
Yield: 8
Cuisine: Moldova
Ingredients: 2 pcs Pork Feet; 1 pcs Pork Hock; 3 l Water; 1 pcs Onion (whole); 1 pcs Carrot (whole); 3 pcs Bay Leaf; 3 g Black Pepper; 12 g Salt; 15 g Garlic (crushed)

A Moldovan pork aspic set from a long-simmered, garlic-scented broth. Cool it rapidly and keep it refrigerated until serving.

Prep

25m

Cook

Serves

Regional versions

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Estonia
Moldova

Estimated

Nutrition

Per serving

387kcal

Calories

29g

Protein

28g

Fat

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

2pcs
Pork Feet
1pcs
Pork Hock
3l
Water
1pcs
Onion (whole)
1pcs
Carrot (whole)
3pcs
Bay Leaf
3g
Black Pepper
12g
Salt
15g
Garlic (crushed)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Place the pork feet and pork hock in a large pot with the water and bring slowly to a bare simmer, skimming off any foam.
02
Add the onion, carrot, bay leaves, black pepper, and salt, then simmer very gently at about 95°C (203°F) until the meat is tender and the broth feels naturally sticky.
03
Remove the meat from the broth. Strip the meat from the bones and divide it among serving bowls or a deep dish.
04
Strain the broth and stir in the garlic while it is still hot.
05
Pour the broth over the meat and let it cool, then chill at 4°C (39°F) until fully set.
06
Serve the aspic cold. Refrigerate at 4°C (40°F) or colder and serve chilled.

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