- 8 pork feet
- 3 pork hocks
- 1 veal shank and bone
- 1 tsp. mixed spices (tied in a small bag)
- 1 tsp. salt (or to taste)
- 1 medium onion
- 1-3 cloves of garlic
Singe the feet and hocks. Wash well and place into a pot of boiling water. Add the veal shanks. After these have boiled for 10 minutes, lift out the meat and rinse thoroughly. Put the meat into a clean pot and add water, just enough to cover the meat. Bring to a boil; then turn down the temperature and simmer for 30 minutes.
Add the spices, onion, garlic and salt. Continue simmering until the meat falls off the bone (approximately 2 1/2 – 3 hours).
Remove the spice bag and strain the stock. Cut the meat into small, bite-size pieces. Be sure to remove all the bones. Place the meat into a casserole dish or baking pan. I use my 9 X 13 baking pan. Pour the stock over the meat and refrigerate until firm, 4-6 hours or overnight.