Pickled Pork Hockspigs Feet Food

PICKLED PIGS FEET

Pickled Pigs Feet image

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

Provided by Patricia Hill

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

PICKLED PORK HOCKS/PIGS FEET

Pickled Pork Hocks/pigs Feet image

not set

Provided by BigOven Cooks

Categories Appetizers

Time 1h

Yield 1

Number Of Ingredients 10

Ingredients

3 lb fresh pork hocks Or more
3 c Water
1/2 ts Allspice
Few peppercorns
3 c White vinegar
2 Onions quartered
4 ts Salt
6 Cloves
2 Bay Leaves
1 tb Sugar

Steps:

Wash the hocks/feet and fit into a deep Dutch oven. Cover with water and vinegar. Bring to a boil and skim. Add onions, cloves, allspice, bay leaves, salt, peppercorns and sugar. Cover and simmer until meat is tender about 3 hours. Cool in the liquid then lift hocks/feet into a wide-mouthed jar and pour enough of the liquid over them to cover. Keep chilled in the refrigerator. Posted to MM-Recipes Digest V4 #020 by sewin on Sun, 19 Jan 1997.

Nutrition Facts : Calories 8366 calories, Fat 835.466675 g, Carbohydrate 106.88176 g, Cholesterol 913.92 mg, Fiber 26.5628003740311 g, Protein 84.504575 g, SaturatedFat 305.468745 g, ServingSize 1 1 Serving (2746g), Sodium 6935.9765 mg, Sugar 80.3189596259689 g, TransFat 41.6719 g

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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.
Strain cooking liquid through a sieve; discard vegetables and bay leaf. Set cooking liquid aside to allow fat to rise to surface. Remove fat, and discard. Set cooking liquid aside.
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