Traditional Romanian Pork Aspic

Ingredients

• 2 kg (4.4 lbs) pork trotters 2 kg (4.4 lbs) pork trotters
• 500 g (1.1 lbs) pork ears 500 g (1.1 lbs) pork ears
• 500 g (1.1 lbs) pork snouts 500 g (1.1 lbs) pork snouts
• 2 onions, peeled and quartered 2 onions, peeled and quartered
• 2 carrots, peeled and roughly chopped 2 carrots, peeled and roughly chopped
• 2 celery stalks, roughly chopped 2 celery stalks, roughly chopped
• 4 garlic cloves, crushed 4 garlic cloves, crushed
• 10 black peppercorns 10 black peppercorns
• 4 bay leaves 4 bay leaves
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   In a large pot, place the pork trotters, ears, and snouts. Cover with water and bring to a boil. Cook for 10 minutes, then drain and rinse the meat under cold water.
2. 2.
   Return the meat to the pot and add the onions, carrots, celery, garlic, peppercorns, bay leaves, thyme, and salt. Pour enough water to cover the ingredients.
3. 3.
   Bring the pot to a boil, then reduce the heat to low. Simmer for 3-4 hours, or until the meat is tender and easily falls off the bones.
4. 4.
   Remove the meat from the pot and strain the broth, discarding the vegetables and spices.
5. 5.
   Carefully separate the meat from the bones and cartilage. Cut the meat into bite-sized pieces and arrange them in a mold or serving dish.
6. 6.
   Pour the strained broth over the meat, ensuring it covers the meat completely.
7. 7.
   Allow the aspic to cool to room temperature, then refrigerate for at least 6 hours, or until set.
8. 8.
   To serve, dip the mold or dish in hot water for a few seconds to loosen the aspic. Invert it onto a serving plate and garnish with fresh parsley.

Treat your ingredients with care...

• Pork trotters — Make sure to clean them thoroughly before cooking to remove any impurities.
• Pork ears and snouts — Trim off any excess fat and hair before adding them to the pot.

Tips & Tricks

• For a more intense flavor, you can add a splash of white wine or vinegar to the broth while simmering.
• To achieve a clearer aspic, strain the broth through a fine-mesh sieve or cheesecloth.
• Serve the Pork Aspic with mustard and pickles for a traditional Romanian accompaniment.
• Customize the recipe by adding herbs and spices of your choice to the broth.
• Leftover Pork Aspic can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Pork Aspic cold, either as an appetizer or a main course. Accompany it with crusty bread, pickles, and mustard for a complete Romanian dining experience.

Presentation advice

To enhance the presentation, use a decorative mold for the aspic. Garnish the serving plate with fresh parsley or other herbs for a pop of color.