4-1/2
3
10
1/2
3
3
2
1/2
7
7
4
1/2
2
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#
#
oz
T
oz
cl
in
T
T
|
Pig Feet(1)
Hocks, fresh (2)
Onion
Oil
Celery
Parsley Sprig
Garlic
Ginger root
Peppercorns
Allspice, whole
Bay Leaves
Salt
Vinegar (3)
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Make - (8 hrs - 1-1/4 hr work)
- Wash PIG FEET and HOCKS. Examine feet for any hairs.
If there are some, blast them off with your
Kitchen Torch.
- Pack Feet and Hocks snuggly into a pot. You'll need at
least an 8 quart pot here, as they will expand some. Fill with enough
water to cover well and bring to a boil over high heat.
- When the pot comes to a full boil, let boil 4 minutes, then pour it
all out into the sink.
- Clean the pot. Rinse the Feet and Hocks, remove any
loose bones and pack back into the pot. Fill with water to cover and
bring back to a full boil, then turn down to a simmer and simmer for
3 hours.
- While the pot is coming to a boil, chop ONIONS medium. Put in
a skillet with Oil and fry stirring until light golden. Scrape
into the pot.
- Chop CELERY coarse, Chop PARSLEY very coarse. Crush
GARLIC, slice GINGER thin. Add all to the pot along
with Peppercorns, Allspice, Bay Leaves and
Salt.
- When the pot has simmered 3 hours, use tongs to fish out all the
Feet and Hocks.
- Strain Liquid and use your gravy separator to remove all the
fat. Put back on the stove (in a smaller pot) and bring to a high
simmer to reduce to about 2/3 its volume.
- Meanwhile, debone Feet and Hocks. There is no
delicate way to do this, just get your hands into the job and get it
done. Try to get all the tiny bones out because they can interfere
with slicing your
loaf.
- Grease a 7 inch by 11 inch baking dish well. Break or cut up the
meat into largish chunks and pack it into the baking dish.
- Turn off heat under the liquid and stir in Vinegar. Check
for Salt and adjust if needed. WARNING:
Do Not add salt with the liquid boiling. It will foam up
almost explosively and flood your stove with sticky liquid.
- Pour still warm Liquid into the baking dish until nearly up
to the rim of the dish. Let cool thoroughly. Excess liquid can be
used in sauces.
- When fully cool, slip into the refrigerator where it will quickly
gel solid. Let it soak in the fridge for a few hours to make sure
it's gelled all the way through.
- If you greased the dish well, you should have no trouble turning
the loaf out on to your cutting board.
- Serve sliced as a cold appetizer, along with mustard and
horseradish.
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