If you follow this blog then you probably knew this was coming. Jellied pigs feet!
I think that most folks will turn away from this one, and that's okay. But it's better to have a recipe and not need it, than it is to need a recipe and not have it.
In defense of jellied pigs feet, let me just say that this is one of those foods that brings some different peoples together. When I was a kid I thought that only elderly Italians of my grandparent's generation ate them. Then I discovered that the parents and grandparents of some of some of my Black friends ate pigs feet. And still later I met Cubans, Serbs, Hungarians, and white people from the south and in Minnesota who ate them. This is a nearly international dishes and argues against the point of view that says we all live in separate spheres.
On the other hand, no one is going to tell you that these are good for you. Pigs are mostly nice animals and don't deserve the suffering we put them through. Your internationalism may not extend to jellied pigs feet. This recipe takes a little bit of work, and you're going to have to keep the kitchen fan on and the windows open as you cook them. Get your kids and your partner out of the house on cooking day.
If you still want to go ahead...
Get yourself 6 pigs feet, 1 stalk of celery, 1 clove of garlic (at least), 1 hot pepper (at least), some black pepper and any powdered spices that you like.
Cut the pigs feet in half and clean them. Clean them up again. Place them in a large pot of boiling water. Take them out of the water and throw that water away. Clean the feet again. Clean the pot, put the pigs feet back in the pot, and add water to 2 inches above the feet. Add some salt, the celery, the garlic, the hot pepper(s), and any other powdered seasoning that you really like. Cook on low heat for about 3 hours. Turn of the heat and let it cool. Remove the bones and place the meat in a casserole. Strain the broth through a sieve and pour it over the meet and put that in the fridge Sprinkle your pepper and whatever else you have over it. Enjoy!
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