Recipe: Jellied Pig's Feet (4) for dear LaDonna

Here are several recipes for different versions of the pickled pig's feet. You might select the process that better suits you.

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JELLIED PIG'S FEET
(Polish Pork recipe)

4 pigs feet, halved
2 pork shanks
1 well browned onion
1 stalk celery, chopped
1 sprig parsley, chopped
salt to taste
1 clove garlic
5 whole peppercorns
5 whole allspice
4 bay leaves
1 tablespoon vinegar

Wash the meat, and place in a large pot, cover with water, boil, and skim what rises to top.

Add vegetables and spices, simmer for 4 hours until meat comes off bones. Let cool, strain, remove bones and spices.

Return meat to liquid, add salt and vinegar and pour into a loaf pan.

Put in refrigerator, and scrape off fat as it will rise to top. This can be garnished with cooked carrot slices and hard boiled egg slices.

I find a light vinegar based dressing very tasty on top.

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STUDENINA (JELLIED PIGS FEET)

3 lbs. pigs feet (chopped in half lengthwise)
1 tbsp. salt
Water to cover
1 onion
2 cloves garlic
Paprika

Wash pigs feet well. Bring to a boiling point. Add salt, onion, garlic. Simmer 4 to 5 hours until bones fall apart.

Take meat out, and put on plates (as many servings as needed). Strain liquid and pour over the meat in plates.

Sprinkle paprika over it and let stand in refrigerator overnight.

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JELLIED PIGS FEET

4 pig's knuckles
2 pig's feet
1 lg. bay leaf
2 lg. cloves garlic, unpeeled & smashed
1 1/2 tsp. salt
5 to 6 whole peppercorns
4 carrots, slightly cooked & diced

Wash pig's feet and knuckles. Put in large pot and cover with 5 to 6 inches of water. Bring to a boil, uncovered. Simmer, uncovered, skimming surface until water is clear, 30 to 45 minutes.

Place meat in a shallow 8x12-inch glass dish. Pour strained broth over it. Add sliced carrots to mixture. When completely jelled, scrape fat from surface.

OPTIONAL: When broth is cooled, pour into individual juice size paper cups. This is a traditional side dish served in Poland at weddings. It is elegantly displayed with lettuce, hard-boiled eggs and colorful garnishes. Serve with cwikla (horseradish beet sauce) and a grinding of black pepper. Yields: 1 1/2 quarts.

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JELLIED (PICKLED) PIGS FEET

4 pig's feet
Vinegar
1/2 cup pickling spice
1/2 cup sugar

Wash feet and put into kettle covering them with water. Bring to a boil and simmer covered, very slowly until done and meat comes off the bones easily. Cool.

Using equal parts of meat stock and vinegar in a pot, add pickling spice and sugar and bring to a boil. Boil for 5 minutes. Pour over meat in a jar or crock. Refrigerate and allow to set.

Another recipe is similar but uses no pickling spice or sugar. It includes the use of ears, tongue and heart with the pigs feet.