Saturday, January 16, 2010

Jellied pig's feet...

I know it may sound horrible at the beginning, but believe me it's very good. I understand it won't be to everybody taste. I'm sure that some won't even try it when they read what's in it... In Poland traditionally nothing is wasted, we eat whole pig - from nose to tail. Jellied pig's feet ('zimne nóżki' or 'galareta z nóżek' in Polish) is VERY popular dish in Poland and Eastern Europe too. We usually prepare it for birthdays parties etc. as it's great with a shot (not necessary only one...) of vodka! For me it's a type of comfort food, a remainder of my family home. It's very easy to make, but a little time consuming. Hope that you will be brave enough to make it, or at least try it in a Polish restaurant.
P.S. I saved you the 'view' and didn't published a photo of cooked trotter, as I hope you will try this dish someday ;)



How to make it...


Ingredients:
- 2 pig trotters
- 1 hock
- a bunch of mixed vegetables (carrot, leek, celeriac and parsley)
- 2 garlic cloves
- 1/4 big onion
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 bay leafs, pimento
- 2 carrots, boiled until tender and sliced
- 2 hard boiled eggs, sliced (I didn't use them this time)



Clean/remove all hair, dirt etc. from the pig trotters and the hock (you will need the skin later so do it thoroughly). Transfer the meat into a big pot (it has to take around 2/3 of the pot space) cover the meat completely with water. Add veges, spices, garlic and onion. Boil 2 to 2 1/2 hours until the meat and the skin start to fall apart. Take out the meat and strain the 'stock'. Peal skin, meat off the bone and cut into small pieces (I always 'mash' the skin with the fork). I recommend to peal the skin/meat when it's still warm as it's easier to do. Prepare some containers and arrange a layer of carrot and egg slices. On top put meat/skin pieces. Cover completely with your stock and put aside. When it's cooled (it may already start to set) cover and transfer into the fridge, to chill untill it's completely set. Serve straight from the fridge with lemon juice and some bread (if you like - I personally hate it - instead of lemon you can sprinkle your jellied pig's feet with some vinegar).

Smacznego!

5 comments:

  1. Beautiful presentation, Anula! A friend of mine (from Arizona, like me, but her family was Polish) made jellied pig's feet for me when we were stationed together in Spain many years ago. I don't remember her dish being as pretty.

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  2. My Grandfather used to make this and I was never brave enough to eat it. Now I'm older, I'd like to think I would be. Not sure. Great photos though!

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  3. I have to admit I am not that "daring" when it comes to this dish, but boy did you just bring back some memories of my dad! He made pickled pigs feet once a year. He'd bring out this old ceramic pot and throw the cooked feet in and whatever else (I never watched) and he'd let it sit for days. Then he'd eat it on a plate with all the gel too (squick!) and a bunch of salty crackers. hehe

    My dad was Italian, so I'm unsure how/when he first ate these and then started to make on his own, but my guess is his father or mother must have made it too.

    Thanks for this memory.. you made me smile thinkin' of my dad. :)

    xoxoxo

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  4. My Grandma, Aunt and Mother use to make this often.I like to eat it but have never made it myself yet. It's very popular b/c I'm from a Ukrainian background. Growing up in Canada none of my friends would touch it, it was very different for them. Actually I haven't eaten it in years. thanks for the memories and great pics.

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  5. I love this dish, but my mom and grandma used to make a big dish of it not little cups like you have. I am from a Ukrainian family background and we always had this on holidays I loved it with a little bit of vinegar sprinkled over the top...yum...I havent had it in years since my family has passed away, and I havent tried to make it just for me, my kids do not like it.

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Thank you for taking your time and leaving a comment. It means a lot!
Pozdrawiam, Anula.