๐ About This Recipe
Pihtije is a legendary Serbian delicacy, traditionally prepared during the cold winter months and served as a centerpiece for celebratory feasts like Slava. This rustic yet refined dish transforms humble pork cuts into a crystal-clear, garlic-infused jelly that melts on the tongue, releasing deep, savory flavors. It is a true labor of love, celebrating the art of slow cooking and the beauty of nose-to-tail gastronomy.
๐ฅ Ingredients
The Gelatinous Base
- 2 pieces Pork trotters (split lengthwise and thoroughly cleaned)
- 2 pieces Pork ears (cleaned and sliced into strips)
- 1 piece Pork hock (Schweinshaxe) (meaty, bone-in)
- 1 piece Pork tail (optional, for extra collagen)
- 300 grams Smoked pork ribs (for a subtle smoky depth)
Aromatics and Seasoning
- 2 whole heads Garlic (peeled and finely minced)
- 1 tablespoon Whole black peppercorns
- 4 pieces Bay leaves
- 2 tablespoons Sea salt (adjust to taste)
- 5 liters Water (cold, filtered)
Garnish
- 1 tablespoon Sweet or hot paprika (for dusting the top)
- 1 sprig Fresh parsley (for decoration)
๐จโ๐ณ Instructions
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1
Thoroughly wash all pork parts under cold running water. Use a knife to scrape any remaining hair or impurities from the skin. Place the meat in a large pot, cover with water, bring to a boil for 10 minutes, then drain and rinse the meat again to ensure a clear broth.
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2
Place the cleaned meat back into a large, heavy-bottomed stockpot (at least 8-10 liters capacity). Add the 5 liters of fresh cold water.
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3
Add the whole peppercorns and bay leaves to the pot. Do not add the salt or garlic yet, as the long reduction process will concentrate the flavors.
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4
Bring the pot to a gentle simmer over medium-high heat. Once simmering, reduce the heat to the lowest possible setting. The water should barely bubble; this 'smiling' simmer is key to a crystal-clear aspic.
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5
Cook uncovered for 5 to 6 hours. Periodically use a fine-mesh skimmer to remove any gray foam or fat that rises to the surface.
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6
The liquid is ready when it has reduced by half and the meat is literally falling off the bones. The liquid should feel sticky to the touch.
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7
Test the set: Place a spoonful of the liquid on a small plate and put it in the freezer for 2 minutes. If it wobbles and sets firmly, it is ready.
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8
Season the broth with salt. Remember, cold dishes need slightly more salt than hot ones as the chilling process dulls the flavor perception.
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9
Carefully remove all the meat from the pot using a slotted spoon. Let it cool slightly, then remove and discard all bones, cartilage, and excess fat. Chop the remaining meat and skin into bite-sized pieces.
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10
Strain the remaining liquid through a fine-mesh sieve lined with cheesecloth into a clean bowl to remove all solids and sediment.
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11
Stir the minced garlic into the strained liquid. Let it infuse for 10 minutes while you arrange the meat.
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12
Distribute the chopped meat evenly into shallow glass or ceramic dishes (rectangular pyrex dishes work best). Pour the garlic-infused liquid over the meat until it is completely submerged.
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13
Allow the dishes to cool to room temperature, then transfer them to a cold cellar or the refrigerator. Let them set undisturbed for at least 12 hours, or overnight.
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14
Before serving, use a spoon to gently scrape off any thin layer of white fat that may have formed on the surface. Dust the top generously with paprika.
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15
Cut the pihtije into 2-inch squares and serve cold directly from the fridge.
๐ก Chef's Tips
For a crystal-clear aspic, never let the water reach a rolling boil; high heat emulsifies fat into the water, making it cloudy. If you prefer a lighter version, you can substitute one pork trotter with a veal bone, though pork is traditional. Don't be shy with the garlic; it is the soul of this dish and mellows significantly as it sets. If the liquid doesn't seem to be setting during your test, you can cheat by adding a small amount of bloom gelatin, though the natural collagen from trotters is always superior.
๐ฝ๏ธ Serving Suggestions
Serve as a cold appetizer with a side of spicy 'Turลกija' (Serbian pickled vegetables). Pair with a strong, chilled glass of Plum Rakija (Slivovitz) to cut through the richness. Accompany with thick slices of crusty, homemade sourdough or 'Pogaฤa' bread. A side of freshly grated horseradish provides a sharp, sinus-clearing contrast to the savory jelly.