Kocsonya (Hungarian jellied pig's feet):

4 pig's feet cut in half (8 pieces)
4 teaspoons salt
8 clove sections of garlic cut into pieces
1/4 yellow onion cut into pieces
1 teaspoon black pepper
1 teaspoon paprika
4 Gladware Entree plastic food storage containers.

Clean pig's feet by scrubbing with brush and warm water.
Place pig's feet into an 8-quart cooking pot and cover with water.
Add the salt and stir.
Cook on stovetop for 4 to 5 hours until pig's feet are soft.
Add onion, garlic, pepper and paprika during last hour of cooking.
(The soup does not gel well if too much onion is added to recipe.)
Remove bones from each foot on a flat dish using a fork and knife.
(Feel for bones by mashing the feet with the flat part of fork.)
Place the de-boned pieces of pig's feet into the 4 Gladware containers.
Using a soupspoon, skim off the fat from the surface of the broth.
When discarding the grease from the spoon, slowly pour off only the 
grease, then return the broth at the bottom of the spoon back to the 
pot. (I call this the "double-skim" method.)
Pour the broth equally into the 4 dishes.
Sprinkle a little paprika on top of each dish for color.
Cover the Gladware containers and chill.
The soup will gel in a few hours.