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Piftie, Romanian pork aspic

Piftie, Romanian pork aspic

Appetizers

Roman holiday treat: slow-cooked pork shanks and feet, simmered for hours without boiling, then preserved in a clear jelly flavored with garlic.

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Recipe from Kihoiu, Emily, Strainu, adapted by Recette de cuisine · · updated on

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This pork stew is a Belgian specialty, prepared slowly to achieve a rich and flavorful taste. It is perfect for a winter evening.

Ingredients and directions

  • Prep time30 min
  • Cook time4 hr 30 min
  • Resting12 hr
  • Total17 hr
  • DifficultyMedium
  • CostPricey
  • Cooking methodnibbling
  • Estimated cost$99.89 $12.49 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Gluten-free

Ingredients

8 people
  • $99.26
  • $0.10
  • $0.49
  • $0.04

Prices from US supermarkets for 2 of 4 ingredients; Belgian prices for the rest.

Directions

  1. Lightly sear the feet or pieces with the skin on, then rinse them under running water without soaking them.
  2. Place the meat in a large stockpot filled with cold water, along with the pepper, salt, and whole onion. ≈ 3 min
  3. Cook over very low heat, without boiling and with the lid open, to keep the broth clear: allow 4-5 hours, until the meat separates from the bones and the liquid reaches the level of the meat. In a pressure cooker, allow about 2 hours on the lowest setting.
  4. Let it cool, remove the solidified fat on the surface, and check that the broth is setting properly; if it is too firm, add a little more boiling water.
  5. Remove the meat from its bones and divide it into shallow dishes. Heat the broth, add the crushed garlic, then pour the strained broth over the meat.
  6. Allow it to chill overnight before serving.

The bill

Piftie, Romanian pork aspic

  • 2 pork shanks (approximately 2 kg)$99.26
  • 1 onion (50 g)$0.10
  • About 5 to 6 cloves of garlic$0.49
  • 1 teaspoon of salt$0.04

Total$99.89

that's $12.49 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 2 pork shanks (approximately 2 kg)
  • 250 g of pig’s skin or 2-3 pig’s feet
  • 1 onion (50 g)
  • About 5 to 6 cloves of garlic
  • 10 peppercorns
  • 1 teaspoon of salt

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