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| What You Need: |
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2 pounds fresh pork hocks, sawed into pieces
2 pounds lean, boneless pork butt
3 bay leaves
6 black peppercorns
2 carrots cut into large pieces
1 small yellow onion, peeled
2 ribs of celery cut into large pieces
Salt to taste
Mustard (optional)
Vinegar (optional)
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| How To Cook: |
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1. Place all the ingredients, except the mustard and the vinegar, in a kettle and just cover with water. Bring to a boil and turn down to a simmer. Cover and cook slowly until the meat is well done, about 1½ to 2 hours.
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2. Remove the meat and vegetables from the liquid. Discard the vegetables, and cut the meat and skin into 1-inch-square pieces. Place the meat in a mold that has been sprayed with Pam.
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3. Return the liquid to a boil, reduce by ¼, and then spoon off the fat. Pour enough of the clear liquid over the meat just to cover. Chill until well set, at least 6 hours.
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4. Unmold onto a platter. Slice and serve with mustard and vinegar if desired.
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