A Hungarian savory gel dish using pig feet and ears.. It's pork jello....grin
Step 4 2 feet 2 ears, feet sawed laterally into 2 sides
Over a gas stove, burn any hair off the feet and ears.
Fill a stock pot to cover meat by a bit...you need enough to cover a foot or ear in 6 soup bowls
A bunch of onion
A bunch of garlic
about 1\8 cup Hungarian paprika
1 Tsp marjoram
1 heaping Tbsp black pepper
Kosher salt to taste after a while simmering.
Some toss in a bay leaf or three, and or a Hungarian hot <banana> pepper
A bit of vinegar can be added for tartness if ya prefer
Boil the 'ell out of the above covered... for a long time. Meat should just about fall from bone. Not a rolling boil, mind you, or the broth will be way cloudy. The clearer, the better it's said. "Feel" the steam coming off the pot. you will get a decidedly 'sticky" feel when ready for the next step
Strain thru cheesecloth straining out all veggie stuff/meat after reasonably cool
set one <half> foot or ear in soup bowl and cover with broth
then place bowls outside covered..in winter, or I guess 'fridgerate covered until broth sets.
Sprinkle with a bit of paprika, Serve with good Hunky rye <NO SEEDS!>