Boil Ingredients Separately (pigs feet, beef and pork)

Place pigs feet, pork roast and beef roast in separate pots and cover with water. Bring each pot to a boil and reduce heat and simmer until beef and pork are fork tender. Make sure water is in pots at all times and does not cook out.

Chop Meats

Remove bones from pig feet broth water and discard the bones (if there is any meat in the bone you can use it). Remove boiled meats from broth water and allow meat to cool. Keep the beef broth and set aside. Discard the pork broth. Grandma's recipe says to grind all meat but I prefer to chop it. I did make it once by grinding the meat but I prefer the chopped version. Either way will work fine.

Combine Ingredients

Combine chopped meats in a large bowl and add chopped onion, garlic, salt and pepper. I chop the onion and garlic together using this chopper. Add broth from pigs feet plus up to one cup of beef broth for desired thickness. Stir all ingredients together.

Transfer to Molds

Pour combined ingredients into one or two meatloaf pans or use a clean half-gallon paper milk carton with top removed.

Chill

Then place the pan or carton into the refrigerator and allow the mixture to gel for up to four hours or over night before serving.

To remove Gala Rah from pan allow pan to sit in a pan of warm water until the sides break away from the Gala Rah pan (about a minute) and then invert Gala Rah pan onto a serving plate. To remove Gala Rah from the milk carton just carefully tear the carton away from the Gala Rah.