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Pickled Pig's Feet II
Appetizer

Pickled Pig's Feet II

4.5

Prep
10 min
Cook
120 min
Total
4450 min

Instructions

  1. 1 In a large stainless steel pot, place pig's feet and enough water to cover. Boil feet 2 hours or until tender; drain. Rinse feet in hot water to remove excess fat. Remove as many bones as you can.
  2. 2 Put 1 chili pepper and 3 pig's feet in each one quart jar. In a separate bowl, mix salt and vinegar together. Pour vinegar mixture over pig's feet to cover. Seal jars and refrigerate for at least 3 days to 1 week before eating.

By Ronnie Zvolensky

Paksiw na Pata (Pig's Feet Stew)
Dinner Southeast Asian

Paksiw na Pata (Pig's Feet Stew)

4.6

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Combine pig's feet, vinegar, water, soy sauce, onion, garlic, peppercorns, sugar, bay leaves, and salt in a stockpot. Bring to a boil. Allow to boil, 2 to 3 minutes.
  2. 2 Reduce the heat to medium-low. Simmer, stirring occasionally, until meat is tender, pulls away easily from bones, and liquid thickens, about 1 hour. Serve hot over rice, if desired.

By lola

Homemade Souse
Side Dish Caribbean

Homemade Souse

4.0

Prep
120 min
Cook
150 min
Total
870 min

Instructions

  1. 1 Place tongues, pig's ears, pig's feet, and onions in a large stock pot; add water to cover. Season with salt, pepper, whole peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder and vinegar. Bring to a boil, and cook until meat is cooked, about 2 1/2 hours.
  2. 2 Remove meat; set aside to cool. Strain broth, and measure 8 cups into another pot. Return broth to stove, and let simmer.
  3. 3 Peel skin from ears, leaving the ear as intact as possible. Place the ears aside. Remove gristle and fat from pig's feet, and combine with ear trimmings. Cut off large portion of tongue and set aside. Trim loose meat from remainder of tongue, and combine with other trimmings. Put trimmings through a coarse meat grinder, then stir into broth; continue to simmer.
  4. 4 Slice tongues into thin strips, and place lengthwise into 2 glass loaf pans, 9x5x3 inches. Slice ears into thin strips, then cut the strips into 1/2 inch pieces. Arrange the ear pieces among the tongue strips. Divide the pimiento and pepperoncini between the two molds. Sprinkle with pickle relish.
  5. 5 Dissolve gelatin in 1 cup water. Stir into the simmering broth. Carefully ladle enough broth into each mold to completely cover the meat. Prod with a fork to uniformly distribute. Let stand 15 minutes, then cover with remaining broth. Allow to cool at room temperature, until they begin to jell, 2 to 3 hours. Refrigerate for 8 to 10 hours.
  6. 6 When cool, run a thin knife around the sides of the mold to release the souse. Remove any fat that has accumulated on the surface.

By Jeanie Bean

Feijoada de Domingo (Sunday Bean Stew)
Dinner Latin American

Feijoada de Domingo (Sunday Bean Stew)

5.0

Prep
45 min
Cook
187 min
Total
232 min

Instructions

  1. 1 Combine 6 quarts water, black beans, bay leaves, salt, and pepper in a large saucepan. Bring to boil; simmer for 50 minutes.
  2. 2 Bring remaining 2 quarts water to boil in a large saucepan. Stir in dried beef, pork ribs, and pig's feet; simmer until flavors combine, about 25 minutes. Add smoked sausage, spicy sausage, large bacon pieces, pork belly, pig's ear, and pig's tails; simmer until meat mixture is softened, about 25 minutes.
  3. 3 Stir meat mixture to the bean mixture; simmer until flavors combine, about 45 minutes.
  4. 4 Heat vegetable oil in a large skillet over medium heat; add garlic. Cook until warmed through, about 45 seconds; transfer to bean mixture. Add small bacon pieces to the skillet; cook and stir until lightly golden, about 2 minutes. Stir in onion; cook until onion is soft and browned, about 5 minutes. Stir in parsley.
  5. 5 Stir the onion mixture into the bean mixture; simmer until tender, about 25 minutes. Transfer meat mixture to a serving dish. Pour beans into a separate serving dish.

By GraçaRibeiro