Holodetz(Jellied Pig'S Feet)

Directions

1. 1
   Wash pig's feet and hocks and place in a 4-quart pot filled with cold water.
2. 2
   When it comes to a boil, skim several times. Then add the peppercorns, bay leaves and salt.
3. 3
   Cook slowly for several hours or until meat falls off the bones easily.
4. 4
   Remove the feet and hocks; let cool.
5. 5
   When cool, separate meat from the bones, discard bones and place the meat in containers for molding. Strain the stock through a sieve or cheesecloth.
6. 6
   Add the garlic to stock and taste for salt, if needed.
7. 7
   Pour the stock over the meat and refrigerate.
8. 8
   When holodetz is jelled, remove the fat which accumulated on the surface.