Polish Jellied Pigs' Feet (Zimne Nogi or Studzienina)
A traditional Polish delicacy, zimne nogi or studzienina, features savory jellied pigs' feet.
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Instructions
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Rinse and pat dry the pigs' feet.
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In a large pot, cover pigs' feet with water, then add peeled soup greens, bay leaf, peppercorns, allspice, garlic, and salt; bring to a boil and skim any foam.
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Add pork loin, bring to a boil again, reduce heat, cover, and simmer for 1.5 to 2 hours until the meat is tender and falls from the bones.
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Remove the meat, debone it, and dice the meat and cooked carrots; strain the broth through gauze into a clean pot.
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Return the diced meat and carrots to the strained broth, along with marjoram, additional crushed garlic, salt, and pepper if desired.
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Bring the mixture to a boil, then add dissolved gelatin, stirring until fully incorporated.
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Cool slightly, then pour into molds or small bowls and refrigerate overnight.
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When ready to serve, unmold onto a platter, garnish with greens or parsley if desired, and serve with vinegar, horseradish, lemon, and marinated mushrooms.