Polish Jellied Pork – Zimne Nóżki – Recipe #271


  • 1 kg of pork meat (pork hock and pork feet) cleaned
  • 1 yellow onion (with skin)
  • 4 medium carrots
  • 2 parsley roots
  • 1 celery root
  • 2 small leeks
  • 3 bay leafs
  • some all spice
  • 6 black peppercorns
  • 3 cloves of garlic
  • 1 tablespoon salt


  1. Rinse the pigs feet and pat them dry with a paper towel.
  2. In a large pot or slow cooker, place pigs feet and just enough water to barely cover them. Add peeled vegetables, bay leaf, peppercorns, allspice and salt. Bring to a boil, skimming off any foam.
  3. Simmer 1 1/2 to 2 hours or until feet meat is falling off the bones.
  4. Remove the meat from the water, remove bones and cut into small pieces. 
  5. Strain broth through gauze or a strainer.
  6. Add thinly sliced garlic, meat and broth  into molds, small bowls or ramekins. Refrigerate overnight.
  7. When ready to serve, unmold onto a serving platter or individual plates.

I hope you enjoy!

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