A Romanian Holidays classic to enjoy all year round!

Traditional Romanian Pig Shanks In Jelly (Piftie)

INGREDIENTS

1. 2 pork legs with rind, halved
2. 1 head of garlic
3. 2 medium carrots
4. 2 bay leaves
5. 24 cips (6 l) cold water
6. 2 x 7 g pouches Knorr gelatin
7. 1 tsp black pepper seeds
8. 2 tsp salt

PREPARATION

1. Wash the pork shanks well in lukewarm water.
2. Peel and wash the carrots. Slice them into thin rounds.
3. Break the garlic heads into cloves and peel them.
4. Place carrots, garlic, bay leaves and pepper in the bottom of a large saucepan.
5. Add the pork shanks.
6. Pour in the cold water and ensure to cover everything by at least 2 inch (5 cm). If needed, add more water.
7. Bring to a boil. Then cook over minimum heat for 5 hours, or until the meat comes apart from the bones with a fork. Remove and discard the scum if necessary.
8. Remove the pork shanks and let them cool on a plate for 1 hour.
9. Remove the meat and cut it into pieces of about 1 inch (2.5 cm). Set aside.
10. Cut about 12 pieces of rind of 1 inch (2.5 cm). Set aside.
11. With a colander, strain the water into a large bowl and set aside the remaining mixture in another container.
12. In the water still hot, add salt and gradually sprinkle the powdered gelatin and whisk vigorously and continuously until it melts.
13. In soup or serving bowls, cover the bottom with pieces of meat, a little cut up rind and a little of the carrot mixture.
14. Pour in water to cover by 1/2 inch (1 cm).
15. Let the composition cool down to room temperature (about 1 hour).
16. Cover the bowls and refrigerate for at least 12 hours or until the composition becomes gelatinous.
17. Serve cold.