Pork Gallets

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Oct. 03, 2010


Pork roast 5 Pound
Pigs feet 2
Onion 1 Small
Peppercorns 6
Bay leaves 2
Salt 1 Teaspoon


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.

Recipe Summary