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Răcituri

Name: Răcituri
Total time: 300 min
Yield: Serves 8
Cuisine: Moldova
Ingredients: 800g Pork spare ribs; 2 (bone-in) Chicken Thigh; 15g Gelatin; 1 Carrot; 1 Onion; 1 head Garlic; 2 Bay leaf; 1 tsp Black Pepper; 2 tsp Salt; A pinch Parsley; 2.5L Water

Side Dish

⏱ 300 min

👥 Serves 8

Difficulty ⭐⭐

Bone-in pork simmered for hours and set into garlicky aspic — a Moldovan winter celebration dish.

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📖 The Story Behind This Dish

Răcituri is an aspic essential at Moldovan winter holidays, especially Christmas and New Year. Pig's trotters, bone-in meat, and chicken are simmered for hours, and the garlicky broth is poured into bowls and set outside in the cold or in the fridge. Once firm, it's cut and eaten with mămăligă or bread.

🌆 Where it's eaten: In a Moldovan home in winter, clear broth sets in bowls lined up on the windowsill and is cut at the New Year's table.

🥕 Ingredients (serves 8)

Pork spare ribs 800g
Chicken Thigh 2 (bone-in)
Gelatin 15g
Carrot 1
Onion 1
Garlic 1 head
Bay leaf 2
Black Pepper 1 tsp
Salt 2 tsp
Parsley A pinch
Water 2.5L

👩‍🍳 Instructions

Put the meat and water in a pot and simmer on low for 3 hours, skimming.
Add the carrot, onion, bay leaf, pepper, and salt and simmer 1 more hour.
Remove the meat, discard the bones, shred, and divide among bowls.
Strain the broth, dissolve the softened gelatin and grated garlic in it, and pour into the bowls.
Garnish with parsley or carrot and chill in the fridge overnight to set.

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