Jellied pork-a cold meat appetizer, that is very popular in Russia, Lithuania, Ukraine and many more European countries.
2 pig's feet
1 lb stewing pork
4 allspice peppercorns
1 bay leaf
Salt, to taste
Scrub the pig's feet under hot water. Put all ingredients in a large pot, cover with water, bring to a boil, cover with a lid and simmer on slow heat for 2 hours. When meat is cooked remove it from the water and chop. Strain the stock and skim off the fat. Discard the onion, peppercorns and bay leaves. Slice carrots and put them on the bottom of the large mold dish. Add the meat and pour in the stock. Let set overnight in a refrigerator. To remove the jellied pork from the mold, dip the exterior of the mold in warm water and hold for 10 seconds. Turn out the jellied pork on to a plate. Serve with horseradish, mayonnaise or vinegar.
Adapted from THE BEST OF RUSSIAN COOKING by Nina Petrova