Polish Jellied Pork – Zimne Nóżki – Recipe #271

Ingredients:

• 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

Instructions:

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!