Pork Gelatin

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Before the mixture sets, you can place hard-boiled eggs, capers, pickles and boiled carrots between the meat pieces for a more colorful presentation.

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Time needed

2 hour cooking

Serving Size / Yield

6 servings

Ingredients

  • 2 pig's feet
  • 2 pig's shanks
  • 2 bay leaves
  • 1 carrot
  • 1 med. dry onion
  • 1 celery stalk
  • 6 whole peppercorns
  • 6 whole cloves
  • salt
  • 1-2 garlic cloves, crushed
  • 1/4 C. white vinegar

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Directions

Have butcher cut pig's feet in half lengthwise, then in three pieces. Rinse feet and shanks in cold water and place in a 6-qt. pot. Cover with cold water and bring to a boil. Just prior to boiling, skim froth thoroughly. Add bay leaves, carrot, onion, celery, peppercorns, cloves, and salt? Cover and simmer for 90 minutes or until meat is fork tender.


When done, separate meat from bones and cut into small pieces. Place meat in deep dish or mold. Strain broth into bowl and gradually add garlic and vinegar to taste. Then cover the meal with the broth and vinegar mixture. Cool and refrigerate overnight.


This recipe is from "What's Cooking in Niles."

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