Pacha
A traditional Bulgarian pork trotter and ear soup, simmered for hours until the collagen-rich cuts turn falling-apart tender and thicken the broth into a rich, gelatinous soup - simmering this long and gently, never at a hard boil, is what fully renders the collagen into the broth instead of leaving it tough and rubbery; served warm, it stays a soup, but chilled, it naturally sets into a savory jelly.
⏱ 180 min🍽 6 servings
dinner
Ingredients
- •2 lb pig's feet, cleaned and split
- •1 lb pig's ears, cleaned
- •1 onion, halved
- •2 bay leaves
- •1 tsp black peppercorns
- •8 cups water
- •4 cloves garlic, minced
- •2 tbsp vinegar
- •Salt to taste
Steps
- 1.Rinse the pig's feet and ears thoroughly, then place in a large pot with the onion, bay leaves, and peppercorns. Cover with the water.
- 2.Bring to a boil, skimming off any foam that rises to the surface, then reduce the heat to a bare simmer.
- 3.Cover partially and simmer very gently for 3-4 hours, never at a hard boil, until the meat is falling off the bone and the broth has thickened and turned rich and milky-white from the rendered collagen - a hard boil here is what leaves the connective tissue tough instead of fully breaking down into the broth.
- 4.Remove the feet and ears, let cool slightly, then pick the meat off the bones and cut into small pieces, discarding the bones and any cartilage you don't want. Discard the onion and bay leaves.
- 5.Return the meat to the pot, season with salt, and stir in half the minced garlic.
- 6.Serve hot in bowls, with the vinegar, remaining raw garlic, and extra black pepper stirred in at the table to taste - traditionally, pacha is eaten warm as a soup, since it firms into a savory jelly once it cools.