Pork aspic apetizer

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I've made demiglace of veal before and it was a really long process.  But when I made a soup using pigs feet as the only meat, I obtained the most crystal clear gelatin that I ever got...once the soup was chilled.  And the soup was simmered for just a few hours.  Crystal clear.  And I don't know why the french recipes for aspic that I've seen in the past didn't call for pigs feet.

Mmmm, and perhaps the addition of sliced green onions and cucumbers.
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