Pickled Pigs Feet Food

PICKLED PIG'S FEET II

Pickled Pig's Feet II image

Try this simple, spicy treat of pickled pig's feet! Your guests will squeal with delight!

Provided by RONBZ2

Categories Appetizers and Snacks Meat and Poultry Pork

Time P3DT2h10m

Yield 6

Number Of Ingredients 4

Ingredients

6 pig's feet
2 fresh red chile peppers
2 tablespoons salt
2 cups white vinegar

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.

Nutrition Facts : Calories 200.5 calories, Carbohydrate 1.3 g, Cholesterol 88.9 mg, Fat 13.4 g, Fiber 0.2 g, Protein 18.5 g, SaturatedFat 3.6 g, Sodium 2387.5 mg, Sugar 0.8 g

OAXACAN PICKLED PIGS' FEET

Oaxacan Pickled Pigs' Feet image

Provided by Food Network

Categories main-dish

Time 12h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

3 pounds pigs' feet, split
3 1/2 quarts water
3 1/2 cups red wine vinegar
2 tablespoons black peppercorns
6 bay leaves
1 tablespoon plus 3/4 teaspoon salt
2 teaspoons dried thyme
1 medium carrot, peeled and diced
1 medium poblano chile, stemmed, seeded and diced
1 medium red bell pepper, cored, seeded and diced
1 medium yellow bell pepper, cored, seeded and diced
1 to 2 jalapeno chiles, stemmed, seeded and minced
1/2 cup olive oil
1/2 teaspoon freshly ground black pepper
Lettuce leaves for serving

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 PIGS FEET

Pickled Pigs Feet image

I grew up eating these but did not like the ones I could buy at the store.I finally found a recipe in an old James Beard cookbook at my local library so I could make my own.I use raw pork hocks instead of pigs feet because they have more meat in them.

Provided by Heidi C.

Categories Pork

Time 4h30m

Yield 3 serving(s)

Number Of Ingredients 12

Ingredients

2 quarts water
2 carrots
2 onions
1 teaspoon thyme (dried)
1 bay leaf (whole)
2 teaspoons parsley flakes
1 tablespoon salt
12 whole black peppercorns (crushed)
6 pig's feet (split)
white wine or cider vinegar
2 garlic cloves
2 onions

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.

Nutrition Facts : Calories 887.6, Fat 48.1, SaturatedFat 13.6, Cholesterol 334.4, Sodium 2873.4, Carbohydrate 19.5, Fiber 3.3, Sugar 8.2, Protein 89.9

PICKLED PIGS FEET

Pickled Pigs Feet image

Make and share this Pickled Pigs Feet recipe from Food.com.

Provided by Patricia Hill

Categories Lunch/Snacks

Yield 6-8

Number Of Ingredients 11

Ingredients

6 pig's feet, split
2 cups tarragon vinegar or 2 cups vinegar
2 onions
2 bay leaves
1 tablespoon paprika
1 red pepper pod
1 teaspoon whole cloves
1 teaspoon dry mustard
1 teaspoon celery seed
1 pinch marjoram
salt & pepper

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.

Nutrition Facts : Calories 87.4, Fat 0.5, SaturatedFat 0.1, Sodium 7.6, Carbohydrate 6.7, Fiber 1.2, Sugar 2.3, Protein 0.8

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Place pig's feet in a large container with cold water to cover. Soak 3 hours; scrub with a stiff brush. Rinse thoroughly.
Combine pig's feet, onion, celery, 1 bay leaf, salt, and pepper in a large Dutch oven with cold water to cover. Bring to a boil. Reduce heat; cover and simmer 3 hours or until meat is tender and separates from bones. Remove feet from cooking liquid with a slotted spoon. Place in a plastic, glass, or stainless steel container with a tight-fitting lid; set aside.
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