ReceptnaptárPihtije - pork trotter aspic (cold breakfast)
Pihtije is the Serbian aspic, a close relative of Hungarian kocsonya, and a dish for the winter months and Christmas. Pork trotters and hock give up their natural gelatine through slow cooking, and it sets as it cools. It is made without paprika and with plenty of garlic. It is served cold with vinegar and fresh bread, often for breakfast or alongside a glass of rakija.
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Ingredients
Method
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- Wash the meat thoroughly, put it in a large pot and add enough water to cover it well.
- Bring to the boil, then carefully skim off the first scum.
- Add the sliced carrots, halved onion, garlic, bay leaves and peppercorns.
- Simmer covered over low heat for 3.5-4 hours, until the meat is almost falling apart and the broth is thick and sticky.
- Strain the broth, take the meat off the bones and chop it finely, and press the softened garlic into the broth.
- Salt the broth to taste, then divide the chopped meat between small bowls or one larger dish.
- Pour over the strained broth and leave to cool at room temperature.
- Cover and refrigerate for at least one night, until completely set.
- To serve, sprinkle with a little vinegar or lemon juice and offer fresh bread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Keep it at a gentle simmer throughout, because a hard boil makes the stock cloudy and the aspic will not look good.
- Spoon the layer of fat off the top once it has cooled, because this makes the pihtije fresher and lighter.
- Do not move the dishes until it has set, because if it is jostled while standing it will not set properly.
Frequently asked questions
Why has it not set?
Usually there was too much water or too few trotter and skin pieces. Bring the stock back to the boil and reduce it until thicker before leaving it to cool again.
How long does it keep?
3-4 days in the fridge, covered. It is not worth freezing, because the jelly turns watery after thawing.
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