East European Pork Jelly

Pork Jelly
This is a great appetizer, but also as a main dish, served with fresh bread and mustard. It's a versatile recipe, so instead of pork, try using turkey.
Ingredients
  • 2 pork trotters
  • 1 lb lean pork meat
  • 1 carrot, peeled
  • 1 parsnip, peeled
  • 1 onion, peeled
  • 2 bay leaves
  • salt and garlic to taste
Directions
  1. Place all ingredients, except salt and garlic in a pot of cold water, just enough to cover ingredients.
  2. Cook over a slow heat for 3-4 hours, until all the meat is broken down and falling apart.
  3. Make sure to add water when is evaporated, the meat needs to remain water covered during cooking.
  4. Remove vegetables. Separate meat from the broth, then pour 1/2 cup cold water into the broth to settle.
  5. Remove all bones and gristle from the meat. Break the meat into chunks, and arrange into individual bowls.
  6. Add minced garlic and salt to broth. Strain the chilled broth and fill the bowls to cover the meat.
  7. Let cool over night.