Holodetz(Jellied Pig's Feet)

Wash pig's feet and hocks and place in a 4-quart pot filled with cold water.

When it comes to a boil, skim several times. Then add the peppercorns, bay leaves and salt.

Cook slowly for several hours or until meat falls off the bones easily.

Remove the feet and hocks; let cool.

When cool, separate meat from the bones, discard bones and place the meat in containers for molding. Strain the stock through a sieve or cheesecloth.

Add the garlic to stock and taste for salt, if needed.

Pour the stock over the meat and refrigerate.

When holodetz is jelled, remove the fat which accumulated on the surface.