This dish is so easy to make and such a good source of protein. It is not everybody’s cup of tea, but it is certainly a nostalgic dish for me. It is very common to eat for holidays in Romania, so here goes my Christmas dish this year.
Ingredients
- pork meat, ideally should have bones too
- 1 onion
- carrots to taste
- laurel leaves
- whole black pepper
- garlic to taste
- salt
- gelatin sheets (if you do not have enough bones, use 1 for 250 ml of water)
- parsley (optional)
Directions
- Start boiling the meat in the salted water. I used 400 g of meat with very few bones to 2 liters of water.
- Add the whole black pepper and laurel leaves.
- Clean the foam forming on the top.
- Add the whole carrots and onion and boil for 1.5-2 hours on low fire.
- Take out the meat and clean it from the bones.
- You can dispose of the onion. Take out the carrots to and cut them into round pieces.
- If you did not have enough bones, add some gelatin to the liquid. I used 3 sheets, since the meat barely had any bones.
- Crash he garlic and add it in the liquid too. If there is too much fat on the top, you can remove some now.
- Assemble the meat, carrots and option parsley in bowls.
- Cover with the liquid and let it cool in a cold place until it becomes very jelly.
Ready!
