Pig's Feet In Aspic

Pig's Feet In Aspic

By The Polonia Media Network

It’s doubtful that you’ll find pigs feet neatly wrapped in plastic at Meijer’s, Piggly Wiggly or Dominick’s, so you will have to hasten yourself to the butcher. That’s okay, because you’ll have to give him some instructions, anyway.

This recipe is not for everyone, but it is definitely Old World and will certainly bring some interest at your next gathering. By the way, if you are so inclined, you can use the same recipe for preparing calves’ feet.

1-1/2 lbs. pig’s feet

1/2 lb. lean pork

2 carrots

1 onion

1 parsley root

2 celery stalks

2 bay leaves

5 peppercorns

1/4 tsp. minced garlic

— salt to taste

— green parsley

— lemon juice or vinegar

Ask your butcher to skin and split the pig’s feet. Cover the pig’s feet, pork, vegetables and spices with water and cook for 4 hours on a low flame. After about half way through the cooking, add the salt or salt substitute.

Strain and keep the stock, which resulted from the cooking. Remove the bones and dice the meat. Let the stock cool.

Use either a Teflon mold or rub the mold well with salad oil. Slice the carrots. On the bottom of the mold, place the carrot slices and meat. Pour the stock over it. Place in the refrigerator to chill until set. After it is set, remove the fat that forms on top.

Chill a serving plate. When removing the “jellied” mixture, use a knife to loosen the edges and gently shake onto the plate. Garnish it with parsley or other greens

The pig’s feet mold may be served with lemon juice or vinegar. Likewise, it can be used as an hors d’oeuvre, appetizer or side dish.

Smacznego!