Entree: Moldova – Răcitură (Cold jellied pork and vegetable aspic made by simmering head and trotters until the broth gels)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 4 hrs

Additional 6 hrs

Total 10 hrs

Ingredients

- 1 pig's head (split), approx. 4 lb (1.8 kg)
- 2 pork trotters (pigs' feet), approx. 1 lb (450 g) each
- 1 medium pork shoulder, bone-in, approx. 2 lb (900 g)
- 12 cups (2.8 L) cold water
- 1 large onion, halved (about 8 oz / 225 g)
- 2 large carrots, peeled and halved (about 6 oz / 170 g)
- 2 celery stalks, halved (about 3 oz / 85 g)
- 6 garlic cloves, peeled and lightly crushed
- 2 bay leaves
- 1 tbsp (15 ml) whole black peppercorns
- 1 tsp (5 ml) salt, plus additional to taste
- 2 tbsp (30 ml) white vinegar or to taste
- 3 hard-boiled eggs, sliced, for garnish (optional)
- Fresh parsley for garnish

Instructions

1. Rinse the pig's head, trotters, and pork shoulder well. Place all meats in a large stockpot and cover with 12 cups (2.8 L) cold water.
2. Bring to a gentle boil over medium-high heat, skimming off foam and impurities with a spoon. Reduce heat to low and add onion, carrots, celery, garlic, bay leaves, peppercorns, and 1 tsp (5 ml) salt.
3. Simmer very gently, uncovered, for 3.5–4 hours until meat is falling from the bone and the broth is richly gelatinous. Add water if necessary to keep ingredients covered.
4. Remove large pieces of meat and bones to a tray. Strain the broth through a fine sieve or cheesecloth into a clean pot, pressing solids to extract maximum gelatin. Taste and season with additional salt and white vinegar as needed.
5. Discard bones and gristle. Remove skin and excess fat from the meat and shred or cut into bite-size pieces.
6. Arrange shredded meat in shallow serving dishes or a loaf pan; tuck in sliced hard-boiled eggs and parsley as desired. Pour hot strained broth over the meat to cover completely.
7. Cool to room temperature, then refrigerate uncovered until fully set, at least 6 hours or overnight. To serve, invert onto a plate or scoop portions and garnish with extra parsley and a drizzle of vinegar or mustard if desired.