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Jellied Pigs' Feet

A preserved dish of boiled pig's feet set in a seasoned gelatinous broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Jellied Pigs' Feet

Ingredients

Directions

Prepare the feet

  1. Scald, scrape, and clean the pigs' feet thoroughly.

  2. Sprinkle lightly with coarse sea salt and let sit for 3 to 5 hours.

  3. Wash the feet and place them in a steam-pressure canner on a wire rack.

  4. Add enough water to cover the feet.

Cook and pick

  1. Cook at 15 pounds of pressure for 20 to 30 minutes.

  2. Let steam escape slowly, then open the canner and remove the feet.

  3. Carefully pick out all bones from the feet.

Season and can

  1. Strain the cooking liquid and mix it with the meat.

  2. Season with salt, pepper, and a small quantity of ground cloves to taste.

  3. Reheat to boiling point and pack hot into glass jars or tin cans.

  4. Seal while hot and process: 40 minutes for 4-ounce jars, 45 minutes for No. 1 cans, or 60 minutes for No. 2 cans at 250°F (120°C) or 15 pounds of steam pressure.

  5. Chill the can thoroughly before opening and serve cold, garnished with sliced lemon.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pigs' feet
Provide collagen-rich meat and skin that set into a firm jelly as they cool.

The step that matters

Pick out all the bones. Bone fragments left in the meat are hard to see once it is jellied and can be a choking hazard. Removing them while the meat is still warm and loose makes this easier.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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