Pork Loaf

This is a very simple Muzhuzhi, including only pig feet (the most important part) and pork meat - no ears, tails or snouts. You can add such things, but don't skimp on the feet.

1. Wash PIG FEET Examine feet for any hairs. If there are some, shave them off with a razor or torch them. Trim PORK of excess fat and cut into largish chunks.
2. Place Feet and Pork 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.
3. When the pot comes to a full boil, let boil 4 minutes, then pour it all out into a clean sink.
4. Clean the pot. Rinse the Feet and Pork clean, removing any loose bones. Place 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.
5. While the pot is coming to a boil, Cut ONIONS in half crosswise. Cut CARROTS crosswise about 3/4 inch thick. Lightly crush GARLIC. Mix into the pot along with all Spices items.
6. When the pot has simmered 3 hours, fish out all the Feet and Pork, discarding any vegetables that come out with them.
7. Strain Liquid and use your gravy separator to remove all the fat (see Note-2). Put back on the stove (in a smaller pot) and bring to a high simmer to reduce to a little less than 1/2 its volume.
8. Meanwhile, debone Feet. There is no delicate way to do this, just get your hands into the job and do it. Try to get all the tiny bones out because they can interfere with slicing your loaf.
9. Cut Feet meat into medium chunks. Shred Pork coarsely. Mix the two together evenly.
10. Grease a 7 inch by 11 inch baking dish well. Pack the Meat mix into the baking dish, not too firmly.
11. Turn off heat under the liquid and stir in Vinegar and Salt.   WARNING:   Do Not add salt with the liquid boiling. It will foam up almost explosively and flood your stove with sticky liquid. This dish will be served cold, so should be noticeably but not excessively salty and vinegary when hot. Adjust as needed.
12. Pour still warm Liquid into the baking dish until nearly up to the rim of the dish. Let cool thoroughly. Massage the meat a little to make sure the liquid fully penetrates.
13. When fully cool, slip into the refrigerator where it will gel solid. Let it soak in the fridge for some hours, preferably overnight, to make sure it's gelled solid all the way through.
14. If you greased the dish well, you should have no trouble turning the loaf out on to your cutting board. Just run a small knife around the edge, turn it over and tap it firmly on the board.
15. Serve sliced as a cold appetizer. It can be served with vinegar dip, mustard or horseradish. It can be kept in a sealed container in the fridge for about 5 days.