Jellied Pigs Feet

Galareta, Zimne Nogi, Zimne Nóżki, Studzienina, Nóżki w Galarecie, Galert

All of the names above have the same meaning, they describe one Polish dish – Jellied Pigs Feet. In my family house we called it Galareta as it actually is and looks like a meat and veggies jelly. You don’t add extra gelatin as bones and skin has plenty of collagen and makes natural jelly. This is why pigs feet cannot be omitted in this recipe, you wouldn’t get broth set without it, you’ll get a soup instead of Jellied Pigs Feet.

Jellied pigs feet on the plate served with lemon and parsley


  • 2 pigs feet
  • 2 pork hocks
  • 1 lb pork shoulder
  • 2 carrots
  • 1 parsley or parsnip
  • half celery
  • a bunch parsley
  • 3 bay leaves
  • 4-6 allspice seeds
  • 1 onion
  • 2 cloves garlic
  • salt and pepper

Clean meat thoroughly. Place it in a big pot and cover with water. Put on the medium heat, when it boils reduce heat to low.

In a meantime peel onion, garlic, parsnip, celery and carrots and add them in one piece to the pot. Add some water so that they are fully covered if necessary.

Slow boil for a few hours, about 3-4, til meat comes easily off the bones. Skim off the froth that is on top while it cooks. After 1- 1 and half hour veggies would be ready- take them out and let cool. Dice carrot and parsnip.

Once the meat is ready, take it out and cool. You can leave it in bigger chunks or dice if you prefer. I like it to be like pulled pork. If you are tough enough you can chop pieces of skin too, to enrich a dish in collagen. This is exactly like my mom and grandma cooked it.

Arrange the meat and diced vegetables in folds. I like using jars and bowls. Strain the juice and top up the meat with a clear fluid. Close the lids.

Leave jellied pigs feet on the counter to cool, then move to the fridge to get firm.

  • Instant pot cuts the time of meat cooking down considerably,
  • You can cook meat in a slow cooker – just set up on low for 6-7 hours, eg. overnight
  • Once galareta chills it may have some fat settle on top, I just scrape it off,
  • Serve jellied pigs feet with lemon or white vinegar. Some use cider vinegar. I like it with vinegar, it is an old school version as my grandma Emilka used to have it,
  • you can decorate your serving dishes with carrots diced and arranged as a flower, fresh parsley would make great flower’ leaves:)
  • manipulate with meat- fluid ratio to get the best jellied pigs feet for you. More meat makes it more dense and less meat gives you more jelly,
  • Have it with crusty bread
  • Don’t be small on the water at start sometimes 1/3 is lost in steam during the cooking process.

Try also my Flaczki recipe:)

Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts!

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7 thoughts on “Jellied Pigs Feet”

  1. Carol Pierpont

    Absolutely perfect! Memories of Busia and her cooking. Agree, vinegar and crusty bread. Can I stop by for lunch?

  2. I have been looking for a pickled pig feet recipe for years , what I was used to was simply the whole feet in the jelly in jars.would this work this way using just the feet & hocks ⁉️

  3. Dave Rutkowski

    A friend gave me some of his this Christmas; it was just like I remember as a kid. Now I have to make it myself.

    For those who like this, you’ll probably like Schweinshaxen, it’s the lower part of a rear leg slow roasted. It’s a real German treat.

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