Polish Jellied Pork - Zimne Nóżki - Recipe #271

Clean the pork feet and pork hocks, removing any hair if necessary.

Place the cleaned pork feet and pork hocks into a crockpot.

Add one pack of frozen soup vegetables to the crockpot.

Add black pepper, bay leaves, allspice, and salt to the crockpot.

Pour in 2 liters of water, ensuring everything is nicely covered without adding too much water.

Cover the crockpot and set it to low for 8 hours.

After 45 minutes to 1 hour, check for foam and remove it as necessary, doing this twice.

After 8 hours, remove the vegetables and strain the liquid, keeping it for the jelly.

Separate the meat from the bones, cutting it into small pieces to ensure no bones are left.

Add garlic to the bottom of serving glasses or containers.

Divide the meat equally among the serving glasses.

Pour the strained liquid equally into the serving glasses over the meat.

Allow the glasses to cool to room temperature before refrigerating them overnight.

Once chilled, remove any fat from the top and serve with lemon, white vinegar, or horse radish, alongside fresh bread.

Equipment Needed

Spice Level:

Allergens