Gallets (Gelled Pork)
|Pork roast||5 Pound|
Combine ingredients in large pot; cover with water and boil 2 1/2 to 3 hours, skimming foam from top as necessary.
When tender, remove roast and pigs feet from broth.
Strain broth into bowl and save.
Remove meat from roast, excluding fat, gristle, and bone.
Remove meat and skin from pigs feet, excluding bone only.
Combine meat and put into two 2 quart casserole dishes.
Pour broth over top of meat.
Let cool at room temperature.
Cover and refrigerate.
Before serving, remove layer of fat from top surface.
Serve with hot mustard and vinegar.