Holodetz(Jellied Pig'S Feet)

1. 1

   Wash pig's feet and hocks and place in a 4-quart pot filled with cold water.

2. 2

   When it comes to a boil, skim several times. Then add the peppercorns, bay leaves and salt.

3. 3

   Cook slowly for several hours or until meat falls off the bones easily.

4. 4

   Remove the feet and hocks; let cool.

5. 5

   When cool, separate meat from the bones, discard bones and place the meat in containers for molding. Strain the stock through a sieve or cheesecloth.

6. 6

   Add the garlic to stock and taste for salt, if needed.

7. 7

   Pour the stock over the meat and refrigerate.

8. 8

   When holodetz is jelled, remove the fat which accumulated on the surface.

* Per serving · 4 servings · Values may vary.

No additional tips available.