Pickled Pigs Feet Iii Food

PICKLED PIG'S FEET III

Steps:

• Place the pig's feet in a large pot with the ham hock, bay leaves, salt, chile peppers, and onion. Cover with cold water. Bring to a boil, reduce heat, and simmer 1 hour, or until meat is easily removed from the bone. Remove from heat, and set aside to cool.
• Remove pieces of pork from the liquid, reserving liquid in a separate container. Remove skin and most of the fat from the pork. Separate feet into pieces, and remove the meat from the ham hock. Discard ham hock bone, fat, and skin.
• Place the feet and meaty bits in a 1-quart jar with a lid. Strain the liquid, and pour over meat, leaving room for the vinegar. Stir in the vinegar. Seal jar, and let stand in refrigerator overnight. Skim off the cooled layer of fat from the top before eating.

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.

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.

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.