Fried Pig Feet Food

DEEP-FRIED PIG'S FEET

Steps:

• Combine the pig's feet, stock, thyme, onion, carrots and peppercorns in a pot just big enough to fit the pig's feet. Season well with salt. Bring to a gentle simmer, cover and cook for about four hours, until very tender (the bones should pull away from the meat). Remove to a plate and cool just until they can be easily handled. Discard the cooking liquid and vegetables. While the feet are cooling, make the filling. In a small covered pot over low heat, cook the onions and garlic in the olive oil with a pinch of salt until tender, about 7 minutes. Cool and stir in the herbs. Remove the bones from the feet by twisting and pulling. (This is a bit difficult, especially for the queasy - do not be afraid to use a little force, but try to keep the flesh and fat intact.) The feet will have opened up at this point, with the fat side on the bottom; lay each one on a piece of plastic wrap. Taste a small piece of the meat for seasoning and adjust if necessary. Spread half of the herb filling on each foot and roll tightly in the plastic until it forms a taut cylinder, then tie the ends. Refrigerate overnight. Put the flour in one bowl, the bread crumbs in a second bowl, and the egg, water and mustard in a third bowl. Unwrap the feet and cut them into 1/2-inch slices. Dip the slices in the flour, shaking off the excess. Follow with the egg wash and then the bread crumbs. Let rest for at least half an hour. Pour about 2 inches of oil in a saucepan over medium-high heat. When it reaches 350 degrees F, add the slices in small batches and fry until golden brown, 2 to 3 minutes. (Use a spatter screen if you have one, and be careful not to stand directly over the hot oil.) Drain on paper towels and sprinkle lightly with salt. Serve warm over a salad dressed with mustard vinaigrette, allowing 2 slices per person.

PICKLED PIG'S FEET II

Steps:

• 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.
• 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.

SOUTHERN STYLE PIGS FEET

Steps:

• Place all ingredients in large dutch oven. Add water to cover pigs feet. Boil until tender. Add more water if necessary. Serve with cornbread.

BOILED PIG FEET

Steps:

• I never measure My ingredients when I make this dish. I always season to taste and I suggest you do the same. I am very heavy on seasoning. I like My foods to be full of flavor.
• Wash the pig feet in the pot that you are going to cook them inches.
• Add vinegar to the pot. Making sure the feet get a good coating. Massage the vinegar into the meat.
• Add the other ingredients instead of the bay leaves.
• massage the ingredients into the meat and vinegar.
• Stick your finger into the mix to taste the seasoning. If it needs more or whatever ingredient add it and continue the massage.
• Add water to the pot and the bay leaves. Stir the feet around in the pot. Taste the seasoned water. If it needs more seasoning add more. Continue to add seasoning and vinegar to the water as it boils if you think it needs more flavoring. Cook on low fire for 4 hours or until it is tender. Cook it according to how you like to eat them.

MOM'S NEW YEARS PIG'S FEET

Steps:

• Thoroughly wash pig feet in cold water and place into a large pot or Dutch oven. Add celery, onion, vinegar, red pepper flakes, seasoned salt, garlic, black pepper, and bay leaves to the feet; pour in water to cover.
• Bring to a boil, reduce heat to low, and simmer until meat is tender and falling off the bones, about 2 hours.