Italian Pork Appetizer
2 whole pigs' feet, about 1 1/2 lbs each, cleaned and scrubbed
1 pound boneless lean pork shoulder
2 cloves garlic, minced
1 tablespoon dried rosemary
1 cup coarsely chopped parsley
3 cups thinly sliced red or green peppers
10-15 small sharp Italian green olives
3/4 cup olive oil
1/3 cup wine vinegar
In a large pot place the pigs' feet, pork shoulder, garlic, rosemary,
and enough water to cover. Bring to boil, cover, and simmer 3 hours.
Lift out and cool. Remove the meat from bones; discard bones. Cut
all meat into long, thin strips.
In a bowl toss together the meat, parsley, peppers, olives, olive
oil, wine vinegar, salt, and pepper. Marinate two hours at room
temperature before serving.