Zimne Nogi (galaretta/studzienina)
Traditional Christmas and Easter dish
Split pig's feet length-wise (by butcher), clean/wash carefully
and singe quickly on gas stove burners to remove any stray hairs.
Place in salted water with veal shanks. Bring to boil, then drain
water, rinse feet and shanks, replace in pot with fresh salted
water to cover. Add onion, garlic, bay leaves, whole allspice and
black pepper. Bring to boil again then reduce heat and let simmer
for hours (until meat is so tender it falls from bones).
Remove from heat. Remove meat to platter and let cool. When cool
enough to handle, remove meat/skin cut in small pieces, and place
in shallow pan.
Strain cooking liquid. Bring clear liquid back to boil for few
minutes, then pour over meat in pan. Let cool to room temperature
then refrigerate overnight.
Fat will form on surface, scrape before serving in slices, chunks,
etc. Slice onnion thinly on top, sprinkle with cider vinegar, and
accompany with slices of good Polish or pumpernickle rye bread.