Moldovan Pork Aspic (Răcituri)
Răcituri (piftie) Say it: ruh-chee-TOOR-ee / peef-TEE-eh
Răcituri, or piftie, appears on Moldovan Christmas and New Year tables as a cold appetizer: pork trotters and hock are cooked slowly until the broth sets into a quivering golden jelly. Expect tender pieces of pork suspended in a garlicky, lightly seasoned aspic, with a clean garlic bite that balances the meaty flavor. It is practical to make ahead: the bowls go into the refrigerator to set overnight, then come out ready to unmold and serve.
Moldovan Pork Aspic (Răcituri)
Răcituri (piftie)
Pronounced ruh-chee-TOOR-ee / peef-TEE-eh
- Serves
- 8
- Prep
- 40 min
- Cook
- 3 hr 30 min
- Total
- 4 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Optional decoration
Method
Inspect the pork for stray hairs; burn off any you find, then rinse the trotters and hock thoroughly under cold running water.
Put the pork in a heavy large pot, add the cold water, salt, and peppercorns, and heat over medium-high until boiling. Remove the grey foam that collects on top, reduce the heat, and cook at a gentle simmer with the lid partly on for 3–3½ hours. The meat should be ready to fall off the bones and the liquid should decrease by roughly one-third.
Transfer the meat to a tray and cool it briefly. Pour the broth through a fine sieve lined with damp cheesecloth into a clean pot. After 5 minutes, spoon off the fat that rises to the top so the jelly is clearer.
Crush the garlic and mix it into the hot strained broth. Cover and let it steep for 10 minutes, then taste and add more salt if needed. For a very clear jelly, pass the broth through cheesecloth again and discard the garlic solids.
Separate the meat from the bones, removing bones and firm tendons. Retain skin, soft cartilage, and meat; cut or tear them into small pieces.
If garnishing, put some cooked carrot, peas, and parsley leaves in the base of small bowls or one large dish.
Scatter the pork mixture into the bowls or spread it in the dish. Pour the garlicky broth gently over the meat until it is just covered.
Chill uncovered until the aspic is firm, at least 6 hours and ideally overnight. Cover after it sets. Serve cold.
Regional variant: Chicken aspic (răcituri de pui)
Use a whole stewing hen or about 2 lb (900 g) turkey wings and necks in place of the pork hock, but keep one pig’s trotter for gelatin. Cook until the poultry falls apart, about 2 hours, then remove the bones and proceed as for the pork version. This gives a paler jelly with a milder flavor.
Cook's notes
- If the chilled broth remains too soft, it needed more reduction; simmer it uncovered for 30–40 minutes more and refrigerate again.
- Glass or ceramic bowls work best, and once the broth starts cooling it sets quickly, so fill the molds promptly.
- For a clearer jelly, do not stir during simmering and remove the fat from the surface several times while cooking.
Serve with
Offer it cold, either in the bowl or unmolded, alongside warm mămăligă, crusty bread, and a pungent garlic sauce (mujdei) or mustard.
Make ahead and storage
Let it set overnight and refrigerate for up to 4 days; freezing is not recommended.
