6 pig's feet (about 5 or 6 lbs.)
Water to cover
1 tbsp. salt
1 onion, stuck with 4 cloves
2 whole cloves garlic
12 peppercorns
1 env. unflavored gelatin
1 bay leaf
1/4 tsp. thyme
1 c. vinegar
2 sprigs parsley
1/4 c. finely chopped parsley
Salt & black pepper to taste
1/2 tsp. sugar
1/4 c. cold water

Place pig's feet in a large kettle and add water to barely cover. Add salt, onion, garlic, peppercorns, bay leaves, thyme, vinegar and parsley sprigs. Partly cover, bring to a boil, lower heat and simmer for about 2 hours or until meat is ready to fall from bones. As the feet cook, it may be necessary to add more water. Remove pig's feet from the broth. Remove meat from the bones, discarding bones. Cut the meat into small cubes. Sprinkle with chopped parsley. Strain the cooking broth and return to a boil. Simmer 30 minutes. Cool. Skim off fat and return cubed meat to broth.

Cook 10 minutes. Season to taste with salt, pepper and sugar. Soften the gelatin in cold water and add to hot broth. Stir until dissolved. Turn the mixture into square pans, cool and chill until set. Serve sliced, garnished with chopped onion, oil and vinegar. Makes 12 to 16 servings.