Răcituri

Ingredients10

• pork trotters1.5 kg
• pork shank500 g
• onion1
• carrot2
• parsley root1
• garlic cloves10
• bay leaves3
• black peppercorns1 tbsp
• salt2 tsp
• water3 L

Method

1. Rinse the pork trotters and shank, then place them in a large pot and cover with cold water.
2. Bring to a boil, skim off the foam, then add the onion, carrot, parsley root, bay leaves, peppercorns, and salt.
3. Simmer gently for 3 to 4 hours until the meat is very tender and the broth is rich and gelatinous.
4. Remove the meat and vegetables; discard bones, bay leaves, and onion. Shred the meat and slice the carrot.
5. Strain the broth, return it to the pot, and boil briefly with crushed garlic. Taste and adjust the salt.
6. Divide the meat and carrot among molds or a deep dish, pour over the hot broth, and cool to room temperature.
7. Refrigerate overnight until fully set, then unmold and serve cold.