Pihtije

Ingredients

Meat

• 4pig trotters, split
• 1pig ear, optional
• 500 gpork hock or shoulder
• or 1 whole chicken, for the chicken version

Broth

• 3 litreswater
• 2onions
• 3carrots
• 2bay leaves
• 1 tbspblack peppercorns
• 1 tspsalt

To finish

• 6 clovesgarlic, crushed
• 1 tspsweet paprika
• salt
• black pepper

To garnish

• hard-boiled eggs, sliced
• carrot rounds
• parsley leaves

To serve

• raw onion
• bread
• rakija

Directions

1. Cover everything with cold water, bring it to the boil, and boil hard for 10 minutes. Discarding the first boil takes off the scum and the strongest smell, and it is what gives you a clear jelly rather than a cloudy one.
2. Return the meat to the clean pot with 3 litres of fresh water. Add the onions, carrots, bay and peppercorns and bring it to a bare simmer. Now simmer it for 3 to 4 hours, uncovered or barely covered. Keep it at the barest tremble throughout.
3. Skim the surface patiently whenever foam gathers, especially in the first half hour. Do not top up with water once it is going, because the broth needs to concentrate to set.
4. Lift the meat out, pull it from the bones, and discard the bones, skin and any gristle. Chop the meat into small pieces. Strain the broth through a cloth into a clean bowl. Strain it properly through muslin. Now stir the crushed garlic and paprika into the hot strained broth and season it hard.
5. Season it more strongly than tastes right hot, because cold food needs more salt and it will taste flatter once set. Let the broth cool for 20 minutes, then skim the fat that rises to the surface.
6. Skim the fat off thoroughly, or it sets into a pale waxy cap on top. Arrange the chopped meat in shallow bowls or a deep tray. Lay slices of hard-boiled egg, carrot rounds and parsley leaves on the base if you want them to show on top when turned out.
7. Pour the warm broth carefully over the meat. Let it cool completely at room temperature, then refrigerate overnight. Cool it slowly at room temperature first.
8. Put straight into the fridge, it can set unevenly and cloud. It should be firm enough to cut into squares and to wobble without collapsing. Serve it cold, cut into squares or turned out of the bowls, with raw onion, bread and a glass of rakija.

Technique

• Chicken pihtije is lighter and equally traditional, and needs a longer reduction to set.
• It keeps four or five days in the fridge.
• A splash of vinegar is added by some households and disapproved of by others.

Substitutions

• Pork hocks and skin in place of some trotters.
• A whole chicken with the feet included, for the chicken version.

Variations

• Made with chicken.
• With smoked pork for a deeper flavour.
• Set in one large tray and cut into squares.

History

Winter slava and Christmas food across Serbia, made from trotters and heads after the pig slaughter.

Frequently asked questions

What is Pihtije?

Pihtije is a snack from Serbia: pork or chicken set in its own savoury jelly with garlic, eaten cold. Winter slava and Christmas food across Serbia, made from trotters and heads after the pig slaughter.

How long does Pihtije take to make?

Pihtije takes 40 min plus overnight setting of preparation and 4 hr of cooking. The recipe makes 8 servings. It is rated medium to make.

What can I substitute in Pihtije?

Yes, within limits. Pork hocks and skin in place of some trotters. A whole chicken with the feet included, for the chicken version.

What is the most important thing to get right in Pihtije?

Cover everything with cold water, bring it to the boil, and boil hard for 10 minutes. Discarding the first boil takes off the scum and the strongest smell, and it is what gives you a clear jelly rather than a cloudy one.