Oaxacan Pickled Pigs Feet Food

MENUDO

Steps:

• Wash tripe thoroughly. Remove the excess fat from the tripe and cut it into bite-sized pieces. Rinse the hominy well in a colander under running water. Wash the pigs feet well also.
• Combine all ingredients, except for garnishes, in a large pot with enough water to cover. Bring to a boil, and then reduce heat to low and simmer slowly until hominy opens and is cooked. Do not overcook. Skim the excess fat from the surface. It is best if you can refrigerate the Menudo in order to remove all of the grease.
• Ladle into bowls, and garnish with additional fresh cilantro, chopped green onions, minced pequin chiles, and lemon wedges. Serve with toasted bolillos (a Mexican bread made with corn flour).

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.

PICKLED PIGS FEET

Steps:

• In a large stock pot or other large pot,put first 8 ingredients in the pot.Cut onion into pieces.Also cut carrot into pieces.
• Bring to a boil and then simmer 15 to 20 minutes.
• Add the pigs feet to the seasoned water.
• Simmer pigs feet for 3-4 hours.
• When time is up remove pigs feet and let cool enough to touch.
• When cool put them in a bowl or canning jars.
• with 2 sliced onion and 2 cloves sliced garlic divided between them(Garlic can be omitted if you dont like it) and any seasoning you want to add.
• Heat white wine or cider vinegar and pour over pigs feet so they are covered completely.
• Refrigerate for 3-5 days before eating.
• Keep any left overs refigerated.

OAXACAN PICKLED PIGS' FEET

Steps:

• Place the pigs' feet, water, 3 cups of the red wine vinegar, the black peppercorns, bay leaves, 1 tablespoon of the salt and the dried thyme in a large stockpot. Bring to a boil, reduce to a simmer and cook, uncovered, until the skin starts to pull away from the bones and the meat slips off easily when pierced with a fork, 1 1/2 to 2 hours. Set aside to cool completely, then refrigerate 1 hour.
• Remove and discard the outer layer of skin and fat from the pigs' feet and discard the bones. Slice the meat and soft cartilage into 1 x 1/8-inch thick strips.
• Place the meat, carrot and all the peppers in a large mixing bowl. Add the olive oil, the remaining 1/2 cup red wine vinegar, the 3/4 teaspoon salt and the pepper and toss well to combine. Cover and chill 2 to 4 hours. Serve cold on lettuce-lined plates.

PICKLED PIG'S FEET I

Steps:

• Rinse feet well, pat dry with paper towels and place in a large saucepan. Add enough water to cover and stir in 1 tablespoon of salt. Bring to a boil over high heat; reduce heat to low and simmer for about 4 to 5 hours or until the meat falls off of the bones.
• Remove meat from bones and place in a shallow dish or bowl. Set aside. Drain saucepan, reserving 2 cups of cooking liquid. In the same saucepan combine the reserved cooking liquid, remaining salt, vinegar, cloves, peppercorns, star anise and pickling spices. Bring to a boil and boil for 35 minutes.
• Strain liquid and reserve. Pour reserved liquid over the top of the meat. Cover and refrigerate. Chill for at least 10 hours before serving.

PICKLED PIGS FEET

Steps:

• Wash pig's feet well. Cover with cold, salted water. Soak.
• Drain. Place in a stockpot. Cover with cold water and simmer 1 hour.
• Add vinegar, onion, bay leaves, paprika, red pepper, cloves, dry mustard, celery seed, marjoram, salt and pepper to season. Simmer until tender.