Pickled Pigs Feet Jelly

3-Halfs Pigs Feet (approx. 7 inches long). Clean scrub, scrape until the skin is white and clean. Cook in a large stock pot with plenty of water for at least 3 hours. Skim off any foam as the pigs feet cook. Make sure that the final liquid broth from this step (minus the feet) is approximately 4 cups. Cool.

In a smaller pot, cook 3/4 lb. boneless lean pork cubes in water with 1 teas. salt and 1 teas. freshly ground Watkins Black Tellicherry Peppercorns. Cook until very soft (approximately 2 hours). Make sure that there is approximately 1/4 cup of liquid broth from this step (minus the cooked pork cubes). Cool and then shred pork cubes. Debone, devein, and defat cooled pigs feet. Dispose of the bones, veins and fat but keep small part of skin.

Finely chop, shred and cut up remaining pigs feet into very, very small pieces. Combine both cooled liquid broths into a large pot (4 cups and 1/4 cup) and bring to a slow boil. Add 1/3 cup chopped green pepper and 1/3 cup chopped onion (the onion and green pepper can be increased to 1/2 cup each if desired). Add 2 teas. salt to mixture (but add more salt to taste if desired) . Cook slowly until pepper and onion are soft (watch volume).

Add 1/3 cup vinegar (or more if desired) to broth. Add more ground Watkins Black Tellicherry Peppercorns, if desired, to taste. Now add the chopped / shredded / cut up pigs feet and the shredded pork cubes. Bring to a rolling boil for at least 5 minutes.

Pour into shallow - WIDE - soup plates to cool. Cover ( we use aluminum foil or plastic wrap). Then refrigerate. Before serving, use a spatula or butter knife to scrape excess fat from surface of pickled pigs feet jelly. For serving, use a spatula to remove from the soup plate and flip over to onto serving plate (shiny side up). Divide into cubes with knife.

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