Traditional Homemade Pihtije
Introduction
Pihtije are one of those dishes that cannot be made quickly or without experience. They require patience, a good selection of meat, and long, slow cooking over low heat. They were once prepared in winter, when the weather was cold and the house was filled with the aroma of simmering meat and spices. Today, pihtije are a symbol of tradition and homemade cooking.
Why are real homemade pihtije so special?
The secret to good pihtije is not gelatin or shortcuts in making, but the natural collagen released through the long cooking of meat and bones. When prepared properly, pihtije set on their own and remain clear and full of flavor.
Ingredients
- half a pig’s head
- 4 fresh pig’s trotters
- oxtail or about 5 pieces of beef belly
- 2 fresh and 2 smoked pork shanks
- 1 onion
- 1 whole head of garlic,
- plus a few extra cloves for the final step
- whole black peppercorns
- bay leaf
- salt
1. Preparing the meat
The meat is first cut into larger pieces and placed in a deep pot or large stockpot. Add the washed onion, the whole head of garlic, a few bay leaves, and whole peppercorns. Lightly season with salt.
Long, slow cooking of meat and bones for traditional homemade pihtije
(The photo shows the meat slowly simmering in a large pot, ready for the long cooking process.)
2. Long cooking
Pour in enough water so that it stands about two fingers above the meat. Place the pot over higher heat and bring it to a boil, then carefully skim off the foam. Once the foam has been removed, reduce the heat and let the pihtije cook gently over low heat.
They should cook for 8 to 9 hours, skimming occasionally, until only small bubbles appear on the surface.
3. How do you know the pihtije are done?
The pihtije are done when the meat comes away easily from the bone and falls apart under the pressure of a fork. At that point, remove the pot from the stove.
Carefully separate the meat from the bones and distribute it evenly into the dishes in which the pihtije will cool.
4. Straining the liquid and assembling
Strain the cooking liquid and carefully remove any excess fat from the surface. Taste it and add more salt if needed.
Ladle the warm liquid into the dishes over the meat, about two fingers above it. Finely chop the garlic and sprinkle it on top, to taste.
Traditional homemade pihtije poured into dishes before setting
5. Cooling and setting
Place the dishes with the pihtije in a cool place. They need at least 8 to 9 hours of resting time to set completely. After that, the pihtije are ready to be cut and served.
Tips from the home kitchen
- No gelatin is used – natural cooking gives the best texture
- The onion cooked with the meat is not added to the dishes
- Pihtije are best served well chilled, with bread and a pickled salad