Jellied Pigs Feet - cooking recipe

Ingredients

4 pigs feet, cut in halves
2 pork shanks
1 onion, chopped
1 clove garlic, minced
1 tsp. salt
5 whole peppercorns
1 Tbsp. vinegar
1 bay leaf (optional)

Preparation

Wash feet and shanks, put in large kettle and cover with water, bring to boiling point and skim.
Add garlic, onion, peppercorns and bay leaf and simmer for about 4 hours or until meat leaves the bone.
Cool.
Remove bones, fat and skin.
Return meat to liquid, add salt and vinegar and pour into loaf or tube pan.
Set in refrigerator overnight or until firm.
Remove fat from top before serving.
Additional vinegar or lemon may be used.