Jellied Pigs Feet | Collagen Magic for Keto, Carnivore , Animal Based Nutrition!

[@lat1419]

Traditionally Chinese would make a special for new mothers of pigs feet pickled with ginger until the bones and tendons disdolved, and the whole dish eaten. So rich in calcium and collagen.

[@dorsetboronia6744]

As a kid we called it jellied trotters

[@lat1419]

We did too. But my favourite memory was eating hot trotters freshly boiled, with mustard, vinegar and brown bread and butter, with Stingray in TV. A local factory shop sold the hot trotters for 2 a penny.

[@sophievd7993]

My grandparents called it "Schweinepfötchen" which could be translated to pig paws. They used gelatin in a "Schweinesülze" or pork aspic that is prepared with vegetables and which substance has to be clear so one can "adore" the beautiful laid ingredients, because as we say: "Das Auge isst mit." wich is something like "the eye eats too". (I also think, they liked or needed to use the fat otherwise.) I like it very much that you keep those aprons as a dear memory.

[@yvonne11972]

This recipe came just in time, pigs feet are on sale right now for $0.97/lbs so I had to grab one tray and found smoked ham hocks to cut up and add to the finished "Suelze" as we call it in Germany :)

[@KetogenicWoman]

97 cents, wow! I'd be buying lots as well!

[@jay-eg3cx]

Wow, indeed! 97 cents per pound doesn't exist for anything where I am any more

[@michaelamaestas4950]

It is Jello , it is what jello is made from lol

[@sallymoffit3751]

My mother and I love this dish. Thanks for the trip down memory lane. ❤

[@denim4821]

How nice seeing your dad wearing that apron! My mom used to make pickled pig's feet and I remember both dad and mom loving this dish. Thanks for the memory and instant pot directions.

[@juneewashko4196]

I'm Ukrainian and ate this my whole life growing up. My grandparents and parents made it with pigs feet and pork hocks...headcheese or studenetz in Ukrainian. We just cooked it with a whole onion (skin on), garlic and salt for hours then strained, added shredded meat into a big rectangular or square baking dish and added enough of the juice for a good 1/2 inch or more layer of liquid on top of the meat. Then set in fridge overnight to gel. We also never ever added any fat or gristle in, just meat (but that is our way). We used the baking dish so it could be easily cut into squares for serving...so yummy!! Thanks for sharing ❤

[@KetogenicWoman]

I love reading all the variations!

[@elainem7722]

I never liked this growing up. Maybe I would now.

[@acwhit1593]

My grandmother baked pigs feet in the oven with apple cider vinegar, salt and pepper and I clearly remember thinking that it was the most delicious thing I had ever eaten! The pig's feet would turn to delicious jelly and that was the best part!

[@KetogenicWoman]

That sure sounds good!

[@shariw5]

Awww, this was such a sweetly sentimental video. I loved it.❤ There are so many recipes that bring back memories of my grandma like this!

[@KetogenicWoman]

Glad you enjoyed it! I love that some of the old recipes are even just plain good for us too!

[@jennig8824]

Love this, very common in Russian, German culture, eaten with mustard or diced onion and vinegar 🤤 my mouth is watering ❤🇦🇺

[@KetogenicWoman]

Oh mustard, yes!

[@strongandencouraged6563]

Oh my gosh I just saw frozen pig feet at our local grocery! Perfect timing!

[@christineandmeat]

The French have a history of doing this too. My father loved this dish too, and thoroughly enjoyed making it.

[@michaelamaestas4950]

I grew up eating this food. My Grandmother made it all the time. I come from farm people. We ate this with horseradish , so yummy.

[@KetogenicWoman]

Yes! I come from prairie farming stock 😅 We grew and raised and ate everything!

[@judybelight8041]

yes, saw your title and thought of my dad! He loved this and similar dishes. Liver and sauerkraut are childhood memories.

[@mariecozine8880]

My German grandma made this lady week, she added hard boiled eggs to it, so good!

[@whatifitnt]

Yay 🎉 I have fond memories of my Dad scooping ’pickled pigs feet’ out of a jar and sharing it with me. As a child I was a bit leery at first, but after that first bite I looked forward to sharing these with him anytime I saw the jar come out of the fridge… we could polish off a whole jar together 🥹😋 Now where did I put Great Grandmas recipe 🤔

[@KetogenicWoman]

I love this! 😍

[@meatdog]

You made that way more appetizing than I remembered as a kid with aspic! I really had not considered making it but now I will. I always used to put smoked ham hocks in my beans...pre carnivore...so Im not sure why I didnt just make this these days. So thank you for reviving a memory and I can make this. ❤❤

[@ItalianGoneCarnivore]

Yay! Anita, it's amazing how each culture makes different variations of this collagen rich food! We make ours in the glass pan you showed in your video and it's much easier to cut into squares as you mentioned. Funny how your dad would pour some vinegar on it and eat it. Our vinegar is actually mixed in just before refrigeration. We do add in red pepper flakes. I can;t wait to try some that's in my fridge right now! (Oh and we slow roast the bones and meat.. thankfully, my mom does that while I'm at work.. and boy does it render lots of fat for canning!) Great Video!!! As always!!!

[@KetogenicWoman]

I love hearing about all the different variations from cultures and families within those cultures! Red pepper flakes would be a nice kick!

[@SusanLidiaE]

It was really nice to see this demonstration! My parents were born and married in Italy then came over here 61 years ago. I grew up with this called "Gelatina Di Maiale" in Italian. I remember not liking the smell & the look and thought it was gross but now as an adult & knowing about bone broth, gelatin and collagen I know I will like it. I just might make for my parents because they are 82 and 81 and would be thrilled.

[@KetogenicWoman]

I bet they would love that!

[@KoppersKitchen]

Thank you for taking me back down memory lane with you!!🫶🏼🫶🏼❤❤👩🏻‍🍳👩🏻‍🍳

[@lucystot2278]

Thank you for your recipe. What I am going to say next is for information only. I am originally from Ukraine. My father made this dish using beef feet, you can also make it with chicken feet. He also always added some meet w/bones, like beef shanks. After it was cooked, it was going in to big soup plates first meat, after broth. And for presentation reason only, you cut cooked eggs and put them egg yolk up in hot broth, approximately 3 pieces of half egg per plate. You don't flip it. You eat it w/horseradish.

[@bonnie8522]

A lovely nod to your Dad! ❤My grandmother used to to make this for my grandfather! I always smile when I see you wearing one of your Dad’s apron!

[@KoppersKitchen]

I could not agree more, there is such a beautiful glow when Anita talks about him as well. I cannot help but tear up as it reminds me so much of my dad and grandparents as well and the countless warm and happy hours I spent with them in the kitchen or at the spit.

[@KetogenicWoman]

I get such comfort just putting it on !

[@KetogenicWoman]

@@KoppersKitchen such precious memories! ❤️

[@AnnaKostelanetz]

My parents use to make it in the square dish and add slices of hard boiled eggs before putting it in the fridge.

[@wolfpaul2010]

Perfect timing, many thanks Anita.

[@michelemcneill3652]

I can't wait to try this. I hope I can find the pigs feet.

[@amsohn1]

Absolutely beautiful!! Im so happy to see this, I've been making this or using pigs feet for eons... we had a pig feet dish 2 weeks ago... Blessings

[@adrienneb5445]

Thanks for sharing. This reminded me of a time I made a dish my granny used to make years ago. I made it just from a photogenic/ taste memory and it was on the nose. Totally insane but amazing 😂

[@jenswalks]

My mother (German ancestry) occasionally cooked pigs' trotters (as we call them in Australia). She'd boil them for hours in generously salted water until they were soft, and then just serve them up. We ate them hot and they were delicious. So gelatinous - you'd suck all the meat off the bones, enjoying the wonderful texture while getting incredibly sticky fingers and face!

[@michaelamaestas4950]

This videos is making me hungry for my family's foods ... so yummy, thanks, my memory too .

[@jayhoggard92]

In the southeast US my grandparents used to eat pickled pigs feet. You could buy them out of a huge glass jar at gas stations. I never tried one, but i will try this and see. Ive just got to get over what it is.

[@KetogenicWoman]

Wow that is cool!

[@gladysobrien1055]

I am with you! You can tell that none of my family are Eastern European….that is for sure. This has no spices added…it must taste like paper mush. No spices. Nothing. Lots of icky factor, though! Too bland for me!

[@lilaschwarz6014]

"Schweinefüße" are wonderful. I had one "Spitzbein" and "Kniebein" (from the foot to the upper knee), simmered it for 3 hours. It was de-li-cious. Used the broth for days after that.

[@norab7493]

I have some pork hocks in the freezer and will try this. Thanks Anita!

[@Jacqueline2019]

We often eat tripe and trotters and make brawn with the left overs. Delicious

[@PinkLady54]

what language are You speaking?? 😉🤔😊 I recognize tripe but after that I have no idea what You are saying 🤨😃 Would You mind sharing with me?? Thank You for Your time & consideration. 😍

[@nadinecamara5123]

South African ❤ my Mom used to make brawn and I remember it being very peppery and delicious. She set it in a glass bowl and added hard boiled egg as well.

[@bellekordo]

Hello from Nashville! True southerners still eat that here! I love slow boiled pig knuckles...they are so creamy with collagen!!! And, yes, you can go into a butcher shop in the country here, and still buy head cheese, or sousse lunch meat. Head cheese is cheek meat and muscle meat from the head (no brains or organ meat) and gelatin. Nothing is wasted. And yes, vinegar is a popular seasoning to go with the head cheese. So healthy, and I love using everything...less waste!

[@KetogenicWoman]

Very cool to hear these different ways to use all parts of the pig! Love it!

[@bellekordo]

@@KetogenicWoman try using pepper vinegar (clear vinegar with a few little hot pepers in the bottle)or a few drops of a mild hot sauce like Frank's or Louisiana Hot Sauce. Those are mostly vinegar as their base, with red Chillies added too! I made a hollondaise sauce today...it has lemon in it...wonder if that would be any good???

[@paschadee918]

My parents called them "kholodets" I enjoyed eating it all my life but haven't had any since my mother's passing. Thank you for the memory. 💕

[@pattishanks3788]

Well done, Anita! I’m pretty sure I can find my Tupperware jello mould in a box in the garage. 😂

[@KetogenicWoman]

lol I am envious!

[@JazzyMamaInAK]

to easily release the mold give it a quick dip in hot water then put the plate on top and flip it. HTH. We have eaten the hocks, but not the feet (hocks are so expensive now) and always hot.

[@ruthhaney2946]

Omg my mouth is watering. My dad also made this. Polish

[@DelphineMWirth]

Oh my childhood in one recipe. I’m Hungarian so I absolutely love Kocenya, as we call it. Yes my Dad would eat it with vinegar and his homemade bread. Oh my’ lm drooling 😂 I must make this very soon. Thank you for reminding me about this scrumptious dish. God bless our ancestors. 🙏🏻💖🇨🇦

[@CarnivoreLeo]

I want to add more collagen to my diet, so going to make this!

[@cassieoz1702]

Head cheese (brawn) is generally made from a pig's head as well as feet. I just cant get real pig feet (ie the whole trotter) so i use chicken foot broth or i made stock from the xmas ham skin, then cook my meat in it until done, and boil the stock to reduce it and ensure setting. I set mine in a loaf pan

[@TB-LivingFree]

Happy Freeday all

[@lindamoen6618]

When I was little and was looking for something to eat in the refrigerator found some head cheese. I cooked it and I remember how sour it was and thought it was spoiled so I threw it in the garbage. My dad looked and looked for it and told him what I did and he blew a cork!!! This video brought back memories. Thank you

[@KetogenicWoman]

Awww, gee I feel for both you and your Dad! 😍

[@luminichols3078]

"Răcituri" in Romanian (jellied pig feet) - a delicacy for Christmas in our country 🙂

[@VikoolyaLV]

WOW! I just made this for the first time in 25 years. I use beef feet and and it comes out amazing and delicious! I add chopped garlic and black pepper while it's warm and the broth is infused before pouring it over the meat.

[@KetogenicWoman]

I would love to try with beef feet!

[@PinkLady54]

Good to hear someone has done it with beef feet. Pork has been not setting well with me lately so I was hoping it would work. Now I am excited to try it!! Thank You for sharing!! Is it basically just like Anita said otherwise?

[@VikoolyaLV]

@@PinkLady54 yes, exactly like she said :-). I do not have an instant pot so I use my Crock-Pot and set it on 12-hour cycle overnight outside

[@PinkLady54]

@@VikoolyaLV Thank You!! Going looking for beef feet 😍

[@audreygregis8721]

OMGosh, my brother and stepfather used to love Pigs Feet, both jellied/pickled and the whole foot....but I wouldn't touch it.😅 My brother, especially, ate it all the time. I believe my mother made it for him, but I don't remember. Gosh, I haven't heard about that dish for decades. I grew up on a farm in MD. My grandfather had a market stand for decades in Balto City, many many yrs ago, as I'll be turning 70. A very ethnic time, Czech, German, Polish, Italian, Jewish, Greek. Brings back lots of memories. Your parents would be proud.😊

[@KetogenicWoman]

I just made another batch yesterday, really loving this now~! It scared me just a little when I was a kid! 😅

[@audreygregis8721]

@@KetogenicWoman 🤣😂🤣It scared me a LOT. My brother would take a fork and put it near my face saying "Yuuummmm."😂 But, so glad you are enjoying it! Amazing how our tastebuds, and mindsets, change.

[@michelea256]

From just reading the title that it is pig feet, I normally would have been freaked out and intimidated! However, I’ve absolutely loved how my joints feel from your collagen soup recipe and how delicious it is, that I’m game for grabbing pork hocks/pig feet at the farmer’s market to try this. My dog and I have been reaping the benefits having a daily serving of the collagen soup…will be good to introduce a new way to get that natural collagen in! 😉🥓🥩🍗🧈🥚

[@KetogenicWoman]

So good to hear!

[@VKA53]

❤❤❤there is too much meat in it, we used to have with a lot of broth with added crashed garlic as far as I remember 50 years ago.Bulgaria.Thank you for your efforts😊😊😊😊

[@KetogenicWoman]

No such thing as too much meat! 😂

[@sunne1954home]

My mother is Danish. She made this. So yummy!! Keeps my 70 year old body and face looking 50!! Collagen holds your body together.😊👍🇱🇷🐸

[@KetogenicWoman]

haha I agree! My Aunties and grandmother all looked younger than their age!

[@christineandmeat]

I make it regularly. I love it. I let it sit in the square or rectangular dish, then cut it into cubes. I add it to my meals.

[@KetogenicWoman]

I am definitely doing cubes next time!

[@PinkLady54]

How long does it keep in the fridge? Would You freeze it to have longer? I live alone so... Thank You for Your time & consideration.

[@KoppersKitchen]

It is sort of like a 'Tootsie Pop' if you remember the commercials where the owl would only count to three before he bit into it. In my 61 years there has NEVER been any left over longer than the 3rd day to find out!!! I would not freeze the actual meat parts, but if you have extra broth like Anita did, you can freeze those in ice cube trays, then pop them in a ziploc bag and you have a nice size to grab when you need some extra flavoring for something. 🙂@@PinkLady54

[@karenpowell4626]

@@PinkLady54 Yes! You can freeze this! My mother used to make a version of this at Christmas time. She'd make 6 large liaf pans full. One She'd keep in the fridge to slice of of for sandwiches on hardback served with pickled beets, the rest were removed from the pans, wrapped and bagged in ziplock and saved for later frozen.

[@PinkLady54]

@@KoppersKitchen You are a riot Milica!! Of course I remember the Tootsie pop commercials. From day one! I am probably a lil older than You.. I'm 70. Those commercials when I was about 11 yrs old made me think to count how many licks but I couldn't do it either so I let our English Springer Spaniel lick it to see... But I couldn't wait for that either!! 😂🤣😂 So I still just bit it for that chewy center!! Would NEVER let a dog lick my food now.... but kids... whaddayagonnado 🤔🤪🤩

[@veronicamalakooti9730]

Zimne nogi was made often cuz it was both yummy and inexpensive. My mom was of L Lithuanian descent while dad's parents from Cracow, Poland.

[@cdavham]

Oh, beautiful! That’s just how my mama did it. Sometimes she used a loaf pan too. So good! We called it “Scrapple”. And I bet your parents are very proud of you every minute. Always. ❤

[@KetogenicWoman]

I love that name Scrapple!

[@wendelynyoung8609]

My parents are from TN and they ate store bought hogs head cheese. They ate it with crackers and trappey’s peppers. One day my dad brought a pigs head home!! I opened the frig and there it was!!! lol. It was delicious. He put his in a sheet pan. Made for easy eating. Now I need to get me some pigs feet. I really don’t think I can handle a pigs head! Yep, pigs tails are good too!! Nothing from the pig is thrown away. I even made myself chitterlings for NY. Yummy!!! Thanks for the video. It does bring back wonderful memories. ❤❤ And I learned about obtaining collagen another way. Can’t wait to make some keto crackers for the cheese with homemade mayo🙌🏾🙌🏾

[@KetogenicWoman]

lol, I am trying to imagine opening the fridge to a pig's head! Love this story!

[@wendelynyoung8609]

@@KetogenicWoman 😂😂😂my dad would bring home all kinds of food. He once brought home a wild rabbit, then horse meat. But that pigs head😱😱

[@sherryslr]

This is GREAT! Super easy, super cheap, and wonderful. In reading the comments, I decided to add vinegar at the end rather than drizzling it on once it was done. Also, calling it “trotters” as several indicated, helped me keep from getting creeped out about FEET! While I thoroughly support the IDEA of nose to tail, I’m not very good at it, but this helps me move forward, thank you! Next--your tendon collagen soup! Again, thanks for the wonderful recipe.

[@victoriassecretisluv]

The Caribbean calls it pig souse . They add slices of raw onion to the cooked meat as well as raw cucumber they add vinegar lime salt and pepper cilantro and its absolutely delicious. Its almost like a ceviche but with the cooked pork .

[@KetogenicWoman]

Love it! Sounds great!

[@JoannD227]

Your recipe brings back fond childhood memories 😊 I am part Polish and we called this dish ZIMNE NOGI aka pork aspic. Served with vinegar, lemon juice, or horseradish.

[@Orpilorp]

I like to cook the hocks till soft, and shred the meat farely fine. I warm up the broth i cooked the hocks in, and add double the amount of powdered beef gelatin i normally would need, and poor that over the hocks, mixing well, and scoop it into small loaf pans. When gelled I slice it, and eat it as lunch meat on my carnivore waffles or pancakes. Lovely apron.❤

[@barbarasyring3772]

thank you a sweet memary for me to! !!!!

[@annakauffman2992]

I will try this. I like that it foesnt actually have the feet. I dont think i could it it then. I am thawing a beef tongue to cook. That will be a first for me. Thanks for this video.

[@Joysmojo]

Garlic is a must with the bay leaf....also, burning off any hairs by quickly moving the leg, hock etc over the flame...vinegar option...serve with red horseradish...delicious

[@karenbelonoha8853]

I remember it as head cheese, I wouldn’t eat it then but definitely would now❤️

[@Carol32547]

Thank you for sharing your memories... it looks good but id ruin it by heating it and making it into soup and/or drinking some of the broth. I love stuff like this.

[@KoppersKitchen]

And that would be tummy warming yummy too!!!🥰🥰🥰🥰🥰

[@KetogenicWoman]

You could definitely eat it hot!

[@PinkLady54]

Thank You Carol. That was what I thought too... cold?? I don't think so. Glad I'm not the only one. Though now that I think back, didn't there used to be a lunch meat that was a buncha stuff like that sliced? That would be eaten cold too. But I'm with You 😊😍

[@dorsetboronia6744]

I make pig trotters and beef tendons set in the jelly. Plenty of salt. Yuuuummmmmy. My problem is getting clean enough produce. In Australia only grain fed here. The organic butchers don’t seem to sell these.

[@KoppersKitchen]

Yes and it is called head cheese......which, thankfully can also be made at home. It is basically the same premise but only the pigs head is used instead. @@PinkLady54

[@sabinewatts6639]

I made a batch this past weekend. Delicious! And at $6.50(USA) for four generous, meal-sized servings, very economical.

[@KetogenicWoman]

Wonderful!

[@martgrigsby3404]

My Grandma (my absolute favorite person ever in my life) made this and called it Hog Head Cheese. She would use a rectangle mold. Then slice it. I ate hers and it was DELICIOUS. I have tried other forms and I couldn’t eat it. I think it’s what your use to. I don’t remember adding vinegar to a slice but I was REALLY young. I do know that she added vinegar to pies and other foods as a preservative because we are in the south and back in the day food was left on the table and covered with a large cloth until the next meal. We were country folks. 🤣😂🤣

[@KetogenicWoman]

I love these old shared memories!

[@barbaram4403]

I grew up with " headcheese" . Pickled pigs feet was another. It was my favorite as a kid. My grandmothers used to make it, I am sure they used pickling spice.They put it in a loaf pan, easy to slice.

[@KetogenicWoman]

Yes, I'm sure my family used some pickling spice in there as well!

[@ruthhaney2946]

Love watching your channel.

[@engc4953]

Memories for me also, thank you Anita and I like your idea also of heating it up. We always called it head cheese, even though a pig’s head wasn’t used. I don’t know which side of my family it came from, my French mother picked up several dishes from my Polish paternal grandmother, but the French make similar calling them terrines.

[@KetogenicWoman]

Yes! it seems there is a version of this in every culture!

[@teresaheenan1673]

My mum made this to it was delicious from my childhood as well she added dried herbs which was delicious as well she used pigs head for hers as she loved pigs head me not so much but like this for me was a true winner 🎉🎉🎉🎉🎉

[@teresaheenan1673]

Do you call yours brawn that's what they call it here NZ?

[@CeliaSpain130]

I'm from Spain and my father was a chef. He looooved this but with lamb feet and tomato sauce....he wasn't carnivore!🤣🤣 Anita....you look amazing... really!!!

[@KetogenicWoman]

Lamb! That sounds great! And thank you!

[@PinkLady54]

Lamb! Wow! Thank You for sharing. I Love lamb & would love to try that! Something wonderful coming!!

[@CeliaSpain130]

@@KetogenicWoman Thank you always ❤️

[@CeliaSpain130]

@@PinkLady54 👏👏👏👏

[@janicecahill4045]

I think I might have to give this a try. It looks way different than I thought it would from your title.

[@lindasmith8602]

Reminds me of my grandmothers hog head cheese. I loved it as a child. Hers was made in a rectangle bread pan and had lots of salt and pepper as well as meat in it. Wish I had her recipe as I'm sure it had other spices as well. No vinegar on ours.

[@KetogenicWoman]

The great thing is that people can definitely add whatever seasonings they want to this!

[@judyduran2306]

That looks so good! I love love love that kind of food! 🥰🥰🥰

[@KetogenicWoman]

Thank you 😋

[@kimberlyw252]

♥️♥️♥️THANK YOU ANITA !!! ♥️♥️♥️ my mom has been wanting some pickled pigs feet and we haven’t been able to find it in the stores. I never thought about making it.??? GREAT VIDEO !!! I need to try this !!! 😁😁😁

[@KetogenicWoman]

It is is so so easy!

[@louiselafontaine7366]

You are the best !! Its a memory for me as well from my ex mother in law and I didn't know how to make it !! 😅thank you 😊

[@PinkLady54]

I recognized Your Dad's apron as soon as I saw You. Sweet ☺️ I have missed seeing some of his aprons. Love the new ones Your kids & subscribers have given You too but... 😍 Now the dish... I can't fathom eating the skin like that. 😱 Air fried chicken skin - OH Yeah! but not that skin 🤔🤕 I might try it with beef feet, tendons etc... Would marrow bones work after You roast them & eat marrow? Or is the marrow part of the collagen? Guess my parents were too far from their heritage. My maternal Grandma made lutefisk & lefse & many other Norwegian dishes. I got scolded for saying the lefse was tortillas 😉 but there was NO way on the lutefisk! Gross. So happy You get to relive Your Mom & Dad. Thank You for sharing Your treasure with us always. I don't mean to be disrespectful. Forgive me.

[@prunelle19]

Bone marrow does not have collagen.. Connective tissues, cartilages, skin are required to produce a firm jelly. Using just the bones is not enough.

[@KetogenicWoman]

You can save those bones as an addition to your bone broth but there’s not much collagen on their own. Beef feet and tendons would definitely gel up!

[@michaelanthonyoutdoors]

Love it!! Will def be trying this! I used to eat pickled pigs feet with my grandpap.

[@KetogenicWoman]

I love that!

[@emilybacon11]

Thank you.

[@cynthiad.6505]

Very cool! Thanks for sharing!

[@amberley3853]

Thanks so much, Anita. Your joy and happiness in this video made me go out and get some pork hocks. They're in the instapot now 😊 You are looking great btw! ❤

[@KetogenicWoman]

Thank you! 💗

[@amberley3853]

Wish I could show you how it turned out Anita! It was so easy to make and delicious. I've been having it for lunch with some boiled eggs over these hot 43° days we are having here in Perth. I findmyself thinking of your dad and your apron every time I eat it.Thank you so much for sharing this simple and healthy recipe. I will be making it often.

[@homedogtwo8820]

thank you Anita for doing this, you're the best!!!

[@KetogenicWoman]

No problem 😊 It was a fun project and I'll make this again now that I proved to myself how easy it was!

[@odetterobitaille5545]

That is something I will definitely try,thank you so much for all your videos

[@sunne1954home]

Do you ever make liverwurst?. So fatty, so nutritious, and so delicious!! We always had this at Oktoberfest!

[@KetogenicWoman]

I have made liver pate but have not tried liverwurst! I will have to add that to my list! Another childhood staple!

[@KS-xm1zq]

Try with horseradish, the Russian way

[@IMOO1896]

I’m excited to try this, thanks so much for sharing. It makes it more special that you have memories of having this with your family.

[@KetogenicWoman]

That is definitely my favorite part of this!

[@IMOO1896]

@@KetogenicWomancooked chopped and in the fridge to jell.. gotta tell you, after getting mine into the fridge, if not for your recipe and tutorial I would have never even ventured to make this (got to be ) luscious dish. I just Googled it and. It seems this is a very laborious dish. Thanks to you a little cooking, a little chopping and a little chilling and thats it.

[@PalinaZ]

Did you eat it for a few days as mentioned? If so how did you feel and how was your digestion? I recently bought pork feet for the first time and as delicious as i seet was it did make me feel heavy on my stomach.

[@KetogenicWoman]

I did! I ate a bowl of it each day until it was gone. I loved it and didn't feel any adverse affects. Some people can't do pork so maybe that is an issue for you?

[@susans7091]

Giggle, this reminds me of the first meal I had in a restaurant in Germany. I was horrified to discover it was pickled pigs head! I don't have an instant pot so would still do in a big pot on the stove. Is apple cider vinegar ok?

[@KetogenicWoman]

Yes, this is a very friendly recipe!

[@grannyrsh5553]

You look so pretty in red!

[@hudsonrobert49]

they are not pigs feet that is pig hock lovely recipes I think I will try it

[@KetogenicWoman]

My Dad called the dish pig's feet, he didn't care what part of the leg it came from!

[@marinathompson8080]

Can I please get a written recipe so that I can add to my recipe file please.

[@KetogenicWoman]

There is not a written recipe, this is just a technique passed down from family to family. There is nothing exact or precise about this. If you fill your instant pot with pork hocks and water you will get jellied pigs feet. You can season it with what YOU like.

[@weedsnwildflowers]

Grew up eating this. My mom was Slovak and my dad was Polish and Ukrainian. My husband would be horrified if I made this. Sure would love some though.

[@janicethoreson6827]

This video is very interesting. I just saw fresh pork hocks at my local grocery store & wondered what to do with them. I'm very curious as to if the collagen (or even bone broth) is a better quality by slow cooking or using my IP & being done in 2 hours. I'm all for the 2 hrs & not smelling up my house. I've always thought about it though as I'm closing the lid of my IP. 🤔😊

[@KetogenicWoman]

In my mind if the thing gels into a solid we have collagen and that is good.

[@boldlygorv]

Do you have the macros for this? Also is there a search function for your website?

[@KetogenicWoman]

No macros for this, yes there is a search bar on the side bar of the website and there is also a little search icon spyglass in the top right corner.

[@boldlygorv]

On my iPhone I don’t see a side bar option for search or spyglass. I pulled your website up on my iPad and I now see the spyglass. Thank You!

[@Joysmojo]

Use a fat seperater before pouring over meat

[@Ipsrc]

Are all animal feet high in collegen? Are trotters Type 1, Type 2 or Type 3 collegen? For those without cooking aids, how does your method convert for stove and oven please?

[@KetogenicWoman]

I recently did a live show all about collagen and there is a free handout with info about the different types of collagen. You can find that here: kzbin.info9E4_fxFodKM I grew up watching my Mom cook this on the stove. Just out the pork feet in a pot and cover with water, let it simmer until the meat falls off the bones. It could take anywhere from 3-7 hours. Throughout the cook time skim off the fat. Everything else is the same! It will gel up nicely.

[@IMOO1896]

Question, so you don’t remove the hardened fat layer that comes up when chilled?

[@KetogenicWoman]

You can do that for sure, up to you!

[@godloveskaren]

Did you like it? My mom would make it, but I never had the courage to eat it, lol!

[@KetogenicWoman]

I LOVE it, and appreciate it much more now than when I was a kid.

[@ledacedar6253]

Look how slim and beautiful your body has become, topped off with your dad's apron. Lovely, but you need to model it with full pride Anita. You've worked hard to get here. I am sure that we all appreciate it even those like me, as skinny as a bonne autoimmune ill folks.

[@KetogenicWoman]

Thank you!

[@bobbynir2893]

is it to be cooked in high..

[@KetogenicWoman]

my instant pot is old and basic and I don't have the choices on manually controlling that. So to me it's just regular pressure.

[@marinathompson8080]

Mine didnt set thats why I asked for the recipe.

[@KetogenicWoman]

Oh now that is unusual! I've never measured anything, it just should work. I put my pork hocks into the pot, as many as will fit, then just enough water to just cover the hocks. Nothing else matters as far as the setting goes because the pork hocks have so much gelatin. Make sure they are the raw ones and not the smoked pork hocks. 2 hours pressure and then let natural release.

[@marinathompson8080]

@@KetogenicWoman My sister used her slow cooker doing it and it was perfect, so I got a slow cooker and will try next time.