Jellied Pork

Description
In Romanian: Piftie de porc

Ingredients

 * 3 lbs/1,5 kg pork feet and/or head,
 * 1 onion,
 * 2 carrots,
 * 1 parsnip,
 * 1 parsley root,
 * 1 celery root,
 * 2 bay leaves,
 * 3-4 juniper berries,
 * 3-4 garlic cloves,
 * salt

Directions

 * 1) Wash and clean the feet and/or head. If hairy, singe. Split the feet in two lengthwise and break the head with the mallet.
 * 2) Place in a large pot and cover with water so that there are 3-4 inches of water above the pork pieces. Boil over slow to medium heat. Remove the foam as it forms. Then add salt, vegetables, bay leaves and juniper berries.
 * 3) Cover the pot almost completely. Boil until the meat falls off the bones. Remove the bones and place the meat on the bottom of one or several deep plates.
 * 4) Chop the garlic, add some salt and mix with the meat broth. Strain and then pour on top of the meat in plates. Refrigerate so that it gels.
 * 5) To obtain a nice, clear jelly you have to boil slowly, with the pot almost covered. The tastiest pork jelly is made out of pork feet and ears. You can use beef feet or a mixture of pork and beef feet.