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Traditional Romanian Pork Aspic (Răcituri) with Garlic
Celebratory Romanian pork aspic simmered slowly from pork hocks and trotters until rich in natural gelatin, crystal clear with aromatic garlic.
Prep
30 min
Cook
240 min
Total
270 min
Ingredients
servings
8
- Pork trotters, well-cleaned and split1000 g
- Fresh pork hock with skin and bone1200 g
- Garlic cloves, crushed12 clove
- Large carrots2 pc
- Yellow onion with skins1 pc
- Whole black peppercorns1 tsp
- Dried bay leaves3 pc
- Coarse sea salt2 tsp
Preparation Steps
1
Scrape and thoroughly wash pork trotters and hock. Cover with cold water in a large stockpot. Bring to a boil, meticulously skimming off all rising foam.
30 min timer
2
Add carrots, onion, peppercorns, bay leaves, and salt. Simmer gently on low heat for 3.5 to 4 hours until meat falls off bones and liquid is rich with gelatin.
210 min timer
3
Debone meat into bite-sized pieces. Stir crushed garlic into hot broth, infuse 10 mins, then strain through double cheesecloth. Arrange meat in bowls, pour clear broth over, and chill 6 hours to set.
30 min timer
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Nutrition Facts
per servingCalories
310
Protein
34g
Carbohydrates
2.5g
Fat
18g
*estimated values per serving
Provenance & Public Domain Audit
Source: Romanian Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
