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CRISPY PORK PARCELS MADE FROM PORK HEAD AND FEET — FESTIVE YET AFFORDABLE DELICACY

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CRISPY PORK PARCELS MADE FROM PORK HEAD AND FEET — FESTIVE YET AFFORDABLE DELICACY

CRISPY PORK PARCELS MADE FROM PORK HEAD AND FEET — FESTIVE YET AFFORDABLE DELICACY

Celebrating special occasions doesn’t have to be expensive. Using humble pork head and feet, this recipe creates crispy, flavorful parcels inspired by a similar dish enjoyed in Paris. Tender, seasoned pork wrapped in flaky pastry makes for a festive treat that’s easy on the wallet but big on taste.

🕒 Prep Time: 20 min

🍳 Cook Time: 2 hr 30 min
🍽️ Yields: 6 parcels

Ingredients

  • ½ pork head (or 1 fresh pork knuckle)
  • 2 pig’s feet (trotters)
  • 150 ml dry white wine
  • 3 carrots
  • 2 medium onions
  • 1 large garlic clove
  • 1 sprig thyme (fresh or dried)
  • 2 whole cloves
  • 1 tsp whole black peppercorns
  • 1 bunch parsley
  • 3 sheets phyllo (filo) pastry
  • A little oil and butter for frying
  • Salt, to taste

Instructions

1. Prepare the Meat

  • Preferably use meat from a roasted (parjolit) pig. Ask your butcher to split the feet lengthwise and cut the head into pieces small enough to fit in your pot.
  • If pork head is unavailable or undesirable, use a meaty pork knuckle instead.
  • Rinse the meat thoroughly. Pour boiling water over it and let sit 15 minutes, then rinse again with cold water.

2. Cook the Meat

  • In a large pot, bring water and white wine to a boil. Add the meat, ensuring it’s fully submerged.
  • Simmer gently, skimming off any foam that forms, until the foam stops appearing.
  • Add whole peeled onions, carrots cut into large chunks, peppercorns, cloves, thyme, half the parsley, and salt.
  • Continue simmering on low heat for about 2 hours, until the meat is tender and falling off the bone.

3. Prepare the Filling

  • Remove meat from the pot and debone it, reserving lean meat from the jaw, some fat, and a little crackling (soric).
  • Finely chop the meat by hand or pulse in a food processor if preparing larger quantities.
  • Dice one cooked carrot from the broth and add to the meat mixture.
  • In a pan, heat a little oil and sauté crushed garlic until fragrant (about 1 minute).
  • Add the meat mixture and sauté over low heat for 5 minutes.
  • Season with salt, black pepper, and finely chopped remaining parsley.
  • Allow the mixture to cool.

4. Form the Parcels

  • Line a loaf pan with plastic wrap. Press the meat mixture firmly into the pan, covering half the pan.
  • Place a weight on top and refrigerate overnight.

5. Assemble and Fry

  • The next day, slice the chilled meat roll into slices about 2 cm thick.
  • Wrap each slice with half a sheet of phyllo pastry.
  • Heat a thin layer of oil and a small amount of butter in a frying pan.
  • Fry the parcels for 3-4 minutes per side until golden and crispy.
  • Drain on paper towels.

6. Serve

  • Serve warm with pickled cucumbers or capers for a refreshing contrast.

💡 Tips

  • Roasted pork yields the best flavor; ask your butcher for parjolit meat if possible.
  • Skimming the broth is key for a clean, flavorful stock.
  • Pressing the meat mixture overnight helps it set for easy slicing.
  • Use phyllo carefully to achieve a light, crisp exterior.

🎉 Perfect For

  • Festive family meals on a budget
  • Traditional Romanian holiday dishes
  • Savory appetizers or main courses

📝 Final Thoughts

This crispy pork parcel recipe proves that festive meals don’t need to be expensive. Using simple cuts like pork head and feet, slow-cooked and expertly seasoned, you create a dish full of rich, comforting flavors wrapped in delicate pastry — a true crowd-pleaser.