JELLED - GELLED
Pigs Feet Jellied - Served Cold
Jellied Pigs Feet - Kocsonyas sertescsulok -
Zimne Nogi, aka "cold legs"
Use Feet or the Hock’s which have more meat.
Also: Pickled Pork Hocks or Feet - The
ones you see in a jar at a bar.
Credit Photo to: Marek Silarski aka Silar Gallery
Pork jelly is a broth made from a mixture of bones, meat
and other flavor ingredients. Pork jelly is a popular appetizer.
It is very popular in Poland (called "galareta"),
Romania (called "piftie"), in Hungary ("kocsonya") and Greece
(it is called "pacha") served during Christmas and Easter or cold
weather months. Bay leaves, chili, garlic, vinegar, orange, lemon can be added to the broth for added taste. However, there are many alternate ways of preparing jelly, such as the usage of celery, beef and even pig bones. Poultry jellies are made the same way as making pork jelly, but require less water to boil. (depending on what is cooking; slow boiling should be for very long periods 3-6 hours or more.)
The gelatine takes place after the liquid is cooled, any fat oils will settle to the top and should be skimmed off but leave a little around the edges of solid objects protruding out the surface. Remove UN-edible items such as bones and other items before serving it cold.
Pig Feet Jelly Ingredients
4 pounds pigs feet (whole)
1 washed whole onion, cut in half (with skin)
2 washed carrot, whole
2 whole, washed celery stalk
3 medium size garlic cloves, smashed flat using
the flat end of a butter knife.
1 tablespoon salt
3 cups chicken broth
1 tablespoon sweet Hungarian Paprika
1 teaspoon fresh ground black pepper
Water, enough to cover.
Darken (Sear) skin of pig's feet by holding them over a flame or as modern chefs do, use a butane torch. Wash them very well in warm water, then place them in a kettle, adding the chicken broth and enough water to cover well. Bring to a boil and skim off froth (foam) rising to top. Lower heat and simmer slowly. Add the garlic, salt, black pepper, onion, carrot, celery and paprika, slow boil until meat falls apart from the bones, adding more water as needed to keep up the liquid level (about 5 or 6 hours), Strain and pour liquid into a large glass baking dish or tin foil pan, then re-add only the meat pieces. Refrigerator overnight to jell (38-40 F.) Spoon into dinner soup plates and serve cold.
Before serving sprinkle with paprika.
Bonus Recipes - Pigs Feet In A Jar
Pickled Pork Hocks or Feet
3 lbs. fresh pork hocks or pigs feet
3 cups water
3 cups white vinegar
2 onions, quartered
6 whole cloves
1/2 tsp. allspice
2 bay leaves
4 tsp. salt
peppercorns to taste
1 tbsp. sugar
Wash the hocks and fit into a deep Dutch oven. Cover with water and vinegar. Bring to a boil and skim of the top foam. Add onions, cloves, allspice, bay leaves, salt, peppercorns and sugar. Cover and simmer until meat is tender, about 3 hours. Cool in the liquid then lift hocks or feet into a wide-mouthed jar and pour enough of the liquid over them to cover. Keep chilled in the refrigerator.
Pigs feet with Apples (Elizabethan Era recipe)
4 pigs’ feet, quartered
4 cups lamb or beef stock
1/4 cup vinegar
1 cup of white wine
1/2 tsp. salt
1/8 tsp. freshly ground pepper
1 tbsp. butter
2 large apples, peeled, cored and sliced
2 tbsp. currants
4 slices of toast
Garnish: sprigs of parsley and apple slices
In a large saucepan cover pigs’ feet with water and bring to a boil. Reduce the heat and simmer for 10 minutes. Drain the pigs’ feet and run them under cold water. In the same saucepan combine the remaining ingredients except the toast. Now bring to the boil. Add the pigs’ feet. Reduce the flame and cover the pot and now simmer for 2 - 3 hours or until the meat is tender. Skim off the fat about every 30 minutes. Spoon the mixture over toast
Garnish with Sprigs of parsley and apple slices.
Vietnamese Broiled pigs' feet (chan mong lon nuong)
Courtesy Recipe Source: Vietnamese Cooking – Exotic Delights from Indo-China by Paulette Do Van
4 tbsp. fermented black beans, soaked in cold water for 6 minutes and drained
1 2” pc. Ginger, peeled and chopped
4 cloves garlic, chopped
2 lg. red chili peppers, chopped
1/2 tsp. chili powder
2 tbsp. brown sugar
1 tbsp. nuoc mam sauce OR 1 tbsp. light
soy sauce + 1 tsp. anchovy extract.
2 tbsp. lemon juice
2 tbsp. peanut oil
2 tbsp. water
2 lbs. pigs’ feet, washed, blanched and chopped into 1-1/2” to 2” pieces
Put all the ingredients except the feet into a blender or food processor and blend until smooth. Empty into a large bowl and add the feet. Mix until the feet are thoroughly coated and leave in the refrigerator for at least 2 hours, preferably overnight. Put the feet in a dish that will fit the steamer and steam for 1-1/2 hours or until the feet are tender. Drain the meat and reserve the cooking juice. Broil the feet until they are just crisp on the outside, brushing with the reserved cooking juice.
Cruibins (grilled pigs' trotters, Irish style)
4 pigs’ trotters, brine – recipe follows
1 celery stalk
6 oz. wine vinegar
Get plain pig's trotters from your butcher and then brine them for 24 hours. Once they've been brined long enough, bandage them with several strips of cheesecloth, or tie them several times around the short way with string, since they will try with all their might to fall apart into many pieces while cooking. Put into a pot with the vegetables, and cover with water and the vinegar. Simmer gently for 6 or 7 hours. Allow to cool in the liquid.
To serve, split the trotter in two the long way and roll in melted butter and dried breadcrumbs mixed with a pinch of allspice. Heat slowly under a broiler or in the oven at 350̊F until hot and crisp on the outside. Serve with mustard and horseradish for those who like such things....and LOTS of wet wipes and paper towels. .
Basic brine for trotters
12-1/2 cups water
3/4 lb. sea salt
3/4 lb. brown sugar
2 oz. saltpeter, optional
1 tsp. juniper berries
small piece UN-grated nutmeg
1 bay leaf
3 sprigs thyme
1 tsp. black peppercorn
Put all ingredients in a pan, bring to boiling point, skim and remove from the heat. Let cool. Add trotters, weight down with a very clean stone or other non-reactive weight, and leave for 24 hours. (The spices are also optional if you're in too much of a hurry.)
Barbecued pig's feet
Courtesy of Sylvia Woods of the World Famous Sylvia's Restaurant (NYC)
8 fresh pigs’ feel, split in half lengthwise
2 qt. water
2 cups white vinegar
2 lg. onions, coarsely chopped
2 green peppers, cored, seeded and coarsely chopped
1/4 cup crushed red pepper flakes, or to taste
3 tbsp. salt
1 tbsp. freshly ground black pepper
3 cups barbecue sauce
Wash the pigs' feet well. Place them in a large pot and pour in the water. Add the vinegar, onions, green peppers, red pepper, salt, and black pepper. Heat to boiling over medium heat. Reduce the heat to simmering and cook, covered, until just about tender, about 2-1/2 hours. Skim the surface and stir the pigs' feet occasionally during cooking. Preheat the oven to 350̊F. Remove the pigs' feet from the broth with a slotted spoon. (Reserve the broth for cooking greens or vegetables.) Arrange them side by side in 2 baking pans large enough to hold them in a single layer. Spoon the barbecue sauce over them and bake 15 minutes. Reduce the heat to 300̊. and continue cooking until tender, about 35 minutes.