Pig's feet aren't for everybody.
Some dining enthusiasts are happy to extol the virtues of pig's feet and the ambrosia waiting for those who dare to try them. Pig's feet are not as repulsive or exotic as you may believe. In fact, they are an old-fashioned soul food that was often boiled up and served as a weekly staple for folks on a tight budget. Pig's feet are a versatile meat for cooks and a good source of protein. Add this to my Recipe Box.
Instructions
Preparation
1. Ask the butcher for assistance.
Ask the butcher for pig's feet because they're often kept frozen and stored in the back. You may also have the butcher split and cut them into pieces for you, depending on how they are to be cooked and served.
2. Remove hair by holding over an open flame or using a razor.
3. Wash thoroughly in water.
Boiled
4. Split four pig's feet in half lengthwise.
5. Chop two medium onions, two stalks celery and one garlic clove. Prepare one bay leaf, 1 tsp. salt, 1 cup white vinegar, 1 tsp. black pepper, 3 tsp. crushed red pepper, and barbecue sauce measured to taste.
6. Add all ingredients to a large pot and cover with water. Bring to a boil over medium-high heat and reduce to simmer. Cover pot and cook approximately three hours. Stir occasionally.
Sweet and Sour
7. Blanch pig's feet by pouring boiling water over them for one minute.
8. Brown in oil. Add 2 oz. of ginger, 2 tbsp. vegetable oil, 2 1/2 cups black rice vinegar, 1/4 cup white vinegar, 1 cup water, and 1/2 tsp. salt.
9. Cover and cook over medium-low heat for one to two hours. Stir occasionally to prevent sticking.
10. Place eight peeled hard-boiled eggs in the pot. Cover and let stand for one day. Reheat and serve.
Deep-fried
11. Combine pig's feet, 6 cups chicken stock, 1/2 bunch thyme, one diced onion, two sliced carrots, and 1 tsp. peppercorns in a large pot. Simmer for about four hours. Remove pigs feet and let cool.
12. Herbs like rosemary and thyme add flavor.
In a small covered pot, cook 1/4 minced onion, two cloves minced garlic, and a dash of salt in 1 tbsp. olive oil, on low heat, for seven minutes. Cool and stir in 1 tsp. minced thyme and 1/2 tsp. minced rosemary.
13. Remove bones from the pig's feet. This will require a bit of twisting and pulling. Lay each foot on a piece of plastic wrap. Spread herb mixture on each and roll tightly. Tie the ends and refrigerate overnight.
14. Put 1 cup flour in one bowl and 1 cup dried bread crumbs in another. Add three, lightly beaten egg yolks, 3 tbsp. water, and 2 tsp. brown mustard in a third bowl.
15. Unwrap pig's feet and cut into slices. Dip them in the flour, egg wash, and bread crumbs. Let rest for a half hour.
16. Preheat oil over medium-high heat. Add a few slices at a time and fry until golden brown. Drain on paper towels and sprinkle with salt.
Tags: bread crumbs, Cover cook, hours Stir, hours Stir occasionally, medium-high heat, over medium-high