Wash the pig’s feet well
and place in a large pot. Cover with cold water and
bring to a boil over high heat. Boil for 2 minutes and
drain. Rinse the pig’s feet under cold water to remove
any foam from the cooking.
Place the pig’s feet back
in the pot along with the pork should cut into 3-4
chunks, the vegetables and the seasonings. Cover with
cold water and bring just a boil over high heat. Reduce
the heat right away to low, cover and simmer for about
2-3 hours or until the meat is very tender and falls
With a slotted spoon
gently remove the meat from the broth and set aside.
Strain the broth through a strainer, discard the
vegetables. Let the broth settle and skim the fat from
the top of the broth. Taste for seasoning and add
additional salt if needed.
Remove any large bits
of fat and bone from the pork shoulder. Evenly divide
the pork shoulder meat and the pig’s feet into 4 large
soup plates or pie pans. Pour the strained broth over
the meat to barely cover. Set aside in a cool place or
refrigerator until the gelatin in the broth sets.
Sprinkle the top of each plate liberally with more
paprika before serving.
Serve as with good rye
bread, cold beer and cucumber salad. Serves 4-6.