Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Gelatin | 1 envelope (7g) | 23 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 pig's foot, split
- 2 lbs pork neck bones
- 1/2 lb boneless veal
- 1/2 lb dark turkey meat
- 2 onions
- 2 carrots
- 2 celery ribs
- 6 peppercorns
- 1 bay leaf
- 3 cloves garlic, to taste
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 envelope gelatin
- =
Directions
1. Scrub pig's foot in cold water and scrape off any bristles.
2. Combine meats, vegetables peppercorns, and bay leaf in large kettle or pressure cooker.
3. Cook covered in water until very well done (about 3 hours in kettle or 45 minutes at 15 pounds pressure in pressure cooker).
4. When meat is loose from bones, uncover and cool.
5. Pour off broth, skim off fat, and reserve broth.
6. Remove meat from bones, discarding turkey skin and fat and vegetables.
7. (Some cooks remove the pig's foot too.) Chop meat into bite-size pieces and place in an oblong pan.
8. Add peeled and crushed garlic, salt, and pepper.
9. Soften gelatin in 1 cup hot broth and add to meat.
10. Pour enough remaining broth to cover meat by at least 1/2 inch.
11. Taste broth and adjust seasoning.
12. Cover with plastic wrap and chill overnight.
13. Keeps refrigerated up to 1 week.
14. Serve in 1 inch slices sprinkled with flavored vinegar or lemon juice.
15. Garnish with parsley and lemon slices.