Jellied Pigs Feet

1. 1

   Wash feet and shanks, put in large kettle and cover with water, bring to boiling point and skim.

2. 2

   Add garlic, onion, peppercorns and bay leaf and simmer for about 4 hours or until meat leaves the bone.

3. 3

   Cool.

4. 4

   Remove bones, fat and skin.

5. 5

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

6. 6

   Set in refrigerator overnight or until firm.

7. 7

   Remove fat from top before serving.

8. 8

   Additional vinegar or lemon may be used.

* Per serving · 4 servings · Values may vary.

No additional tips available.