Pacha (Meat Jelly)

Pacha (meat jelly)

 

Pacha is food which is usually prepared in winter. It requires a relatively long time to prepare, but when it is ready for consumption the cold morsels are rich in flavor, especially when accompanied by a good cup of grape brandy. The pacha is cut into cubes and it is served as a starter or appetizer.

Needed ingredients:

  • 1 kg of pig feet
  • 300 g boneless pork
  • 5-6 cloves of garlic
  • 1 onion 
  • black pepper (whole)
  • bay leaf
  • salt
  •  Preparation method:

    The pigs’ feet and boneless pork are washed and placed in a pot with cold water and boiled on a moderate fire for about 5 hours. Initially, once the water gets warm, foam appears and it should be removed. Once the foaming stops, salt, black pepper, bay leaf, chopped onion, and half of the garlic are added. Once half of the water is evaporated, use a fork to check if the meat is ready. If the meat separates from the bone by itself, it means it’s done. The meat is cut into small pieces, and the meat from the feet is separated from the bone and shred into small pieces. The water from the pot is left to cool down, and it is poured through a strainer while using a spoon to collect the detached fats that collect on the surface. The remaining cloves of garlic are finely chopped or crushed and added to the broth. The meat is then placed in larger or smaller plates and the broth is poured over it. Leave the plates with pacha to cool down and the broth to become a jelly.