You will need
    • 4 pig's feet;
    • 1 carrot;
    • 1 onion;
    • water;
    • salt;
    • black pepper;
    • 4 garlic cloves;
    • Bay leaf;
    • 2 tablespoons of mayonnaise.
Fresh pigs feet scald with boiling water, dry and RUB with flour. Sear pig's feet over an open fire. This will help to remove the remaining hairs. If you bought a well treated pig's legs that have no hair, you can skip this step.
The pork leg thoroughly rinse. Make two longitudinal incision, gently separating the meat from the bones.
In a large pot, place pig's feet, fill them with water so that it was above the legs 5 cm cover pot and place on high heat.
Once the water in the pot boils, remove the lid, reduce fire. With a spoon remove the foam from the surface of the broth.
Peel 1 carrot and 1 onion. Put them in the broth entirely. Add to the pan Bay leaf and a few peas black pepper. Continue to cook the legs on slow fire to readiness. In the process of cooking do not forget to add salt to the broth. Once the meat is well separated from the bones - the legs are willing.
Turn off the heat and leave the pork legs in the broth to cool.
4 cloves of garlic, peel, grate and mix with 2 tablespoons mayonnaise.
Still warm boiled pig's feet, remove from the broth. Completely separate the meat from the bones. Thoroughly coat the meat mayonnaise and garlic mixture. Put legs on a baking sheet and put in preheated oven. Bake onions until Golden brown.
For a side dish to baked pork legs, prepare mashed potatoes or braised cabbage. Serve adjika, horseradish or mustard.