Ingredients
Scale
- For the meat:
- 2–3 pounds pig’s feet, ears, or snout (or similar cuts)
- For the brine:
- 3 cups distilled white vinegar
- 1.5 cups white vinegar (for seasoning)
- 2 tablespoons salt
- 1 teaspoon black pepper (ground)
- 15 whole black peppercorns
- 3 tablespoons dried sage
- ½ teaspoon garlic powder
- 4 bay leaves
- 15 whole cloves
- 2 tablespoons pickling spice
- 4 medium onions, chopped
- 1–2 teaspoons crushed red pepper flakes (optional)
- For the broth (optional for gelatin):
- 8 cups reserved cooking liquid
- ½ cup lime or lemon juice (fresh)
Instructions
-
Prepare the meat:
- Clean the meat by rubbing it with lemon or lime juice and rinsing it under cold water.
- Place the meat in a large stock pot and cover it with water. Bring it to a boil and cook for 2½ hours until the meat becomes tender and separates from the bones.
-
Separate the meat:
- Once cooked, remove the meat from the broth and set it aside to cool slightly. Strain the cooking liquid, reserving 8 cups of it.
- Peel the skin off the pig’s ears, remove the fat and gristle from the feet, and slice the tongue into thin strips.
-
Prepare the brine:
- In a bowl, combine 1.5 cups of white vinegar, ½ cup of the reserved broth, lime or lemon juice, salt, pepper, sage, garlic powder, and optional red pepper flakes.
- Pour the brine over the separated meat, ensuring the meat is fully submerged.
-
Chill and set:
- Allow the mixture to chill in the refrigerator for several hours or overnight for the flavors to meld. The gelatinous texture will develop as it cools.
Notes
- You can adjust the seasoning levels depending on your preference for tanginess and heat.
- For extra gelatin, consider adding commercial gelatin if the broth lacks the desired texture.
- This dish is best served cold or slightly chilled to maintain its texture and flavor.
- Prep Time: 30 minutes (for meat cleaning)
- Cook Time: 2½ hours (for boiling meat)
- Category: Main Course, Preserved Meat
- Method: Boiling, Pickling
- Cuisine: Caribbean, Southern United States, Pennsylvania Dutch
- Diet: Low Calorie