Pigs Feet Souse Food

BOILED PIGS FEET RECIPE

Steps:

• Begin by giving the pigs feet a good washing. For the purpose of presentation, remove any unsightly hair that you observe. Yes, pigs grow hair on the toes and feet just like humans. A disposable razor will remove the hair
• Place all the ingredients in a large boiling pot and cover with water. Bring water to a boil over medium-high heat and then reduce heat to a simmer.
• Cover the pot with a lid and allow pigs feet to cook until tender, about 3 hours. While your meat is cooking stir constantly and skim away any foam that develops.

SOUSE

Steps:

• Scrape and clean feet well and put on to boil in enough salt water to cover. Simmer for approximately four hours or until meat separates from the bones.
• Mix stock in which meat was cooked with vinegar, salt, pepper, and spices. Bring to the boiling point and hold for 30 minutes. Strain liquid to remove spices.
• Place pieces of meat and chopped pickle in a flat dish or stone jar and pour the sour liquid over it. (Coalcracker kitchen note: A loaf pan works well, too.)
• Chill in refrigerator until perfectly cold.
• Slice and serve.

PICKLED PIGS' FEET OR SOUSE

Steps:

• 1. scrape and clean feet well and put on to boil in enough salt water to cover. Simmer for approximately 4 hours or until meat will separate from the bones. Remove from pot, allow to cool, and chop the meat.
• 2. Mix stock in which meat was cooked with vinegar, salt, pepper and spices. Bring to the boiling point and hold for 30 minutes. Strain liquid to remove spices.
• 3. Place pieces of meat and chopped pickle - sour or dill? - in a flat dish or stone jar and pour sour liquid over it ( I guess the 2 cups stock in recipe). Chill in the refrigerator until perfectly cold. Slice and serve.

PIGFOOT SOUSE

Steps:

• Clean the meat and soak it in some water and lime. Season the meat with some green seasoning, garlic and onion.
• Pressure cook for about ½ hour or until the meat has fallen off the bone. Remove from the pressure cooker and place in a bowl. Wash out the excess oil. Set aside and cool.
• Blend chadon beni and seasoning pepper to make green seasoning.
• Place meat in serving bowl. Pour cold water over meat to cover. Arrange sliced onions, finely chopped hot green pepper over meat.
• Pour some more green seasoning over it. Add lime juice and salt to taste. Leave to marinate for about 2 hours before serving.
• Garnish with sprigs of fresh crisp watercress (optional).

POLISH JELLIED PIGS' FEET (ZIMNE NOGI OR STUDZIENINA)

Steps:

• Rinse the pigs' feet and pat them dry with a paper towel.
• In a large pot, place pigs' feet and just enough water to barely cover them. Add peeled soup greens, bay leaf , peppercorns, allspice, garlic, and salt. Bring to a boil, skimming off any foam.
• Add pork loin, again bring to a boil, reduce heat, cover and simmer 1 1/2 to 2 hours or until feet meat is falling off the bones.
• Remove the meat from the water and debone it. Strain broth through gauze and place in a clean pot. Dice the cooked carrots from the soup greens and the meat into small pieces.
• Return diced meat and carrots to the broth along with marjoram and more crushed garlic and salt and pepper, if desired. Bring to a boil and add dissolved gelatin, stirring until well incorporated.
• Cool slightly and pour into molds, small bowls or ramekins. Refrigerate overnight.
• When ready to serve, unmold onto a serving platter or individual plates. Garnish with greens or parsley, if desired, and serve with vinegar, horseradish, lemon, and marinated mushrooms to be used at the discretion of the diner.

PIGS FEET SOUSE

Steps:

• Boil meats separately until done.
• Cook bay leaf, whole pepper and sliced lemon with the pigs feet.
• When meat is cooled, skin tongue and remove bones from pigs feet, along with the pepper, bay leaf and lemon slices.
• Cut beef and tongue and feet into small pieces and reheat all ingredients in one pot.
• Add salt to taste and vinegar if desired.
• Pour into loaf pans and chill.
• Slice as needed.
• This is almost like head cheese, since the pigs feet jell the mixture.

PIGFOOT SOUSE

Steps:

• Clean the meat and soak it in some water and lime. Season the meat with some green seasoning, garlic and onion.
• Pressure cook for about ½ hour or until the meat has fallen off the bone. Remove from the pressure cooker and place in a bowl. Wash out the excess oil. Set aside and cool.
• Blend chadon beni and seasoning pepper to make green seasoning.
• Place meat in serving bowl. Pour cold water over meat to cover. Arrange sliced onions, finely chopped hot green pepper over meat.
• Pour some more green seasoning over it. Add lime juice and salt to taste. Leave to marinate for about 2 hours before serving.
• Garnish with sprigs of fresh crisp watercress (optional).

DOMINICAN SOUSE RECIPE

Steps:

• Throw out all the water, remove imperfections, and rinse.
• In a bowl, combine water, onions, garlic, salt, lime juice, parsley, thyme, scallions and peppers.
• Take a spoon and gently crush ingredients against the sides of the bowl, so that they can commingle better and distribute their flavors

HOME MADE SOUSE

Steps:

• Place tongues, pig's ears, pig's feet, and onions in a large stock pot; add water to cover. Season with salt, pepper, whole peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder and vinegar. Bring to a boil, and cook until meat is cooked, about 2 1/2 hours.
• Remove meat; set aside to cool. Strain broth, and measure 8 cups into another pot. Return broth to stove, and let simmer.
• Peel skin from ears, leaving the ear as intact as possible. Place the ears aside. Remove gristle and fat from pig's feet, and combine with ear trimmings. Cut off large portion of tongue and set aside. Trim loose meat from remainder of tongue, and combine with other trimmings. Put trimmings through a coarse meat grinder, then stir into broth; continue to simmer.
• Slice tongues into thin strips, and place lengthwise into 2 glass loaf pans, 9x5x3 inches. Slice ears into thin strips, then cut the strips into 1/2 inch pieces. Arrange the ear pieces among the tongue strips. Divide the pimiento and pepperoncini between the two molds. Sprinkle with pickle relish.
• Dissolve gelatin in 1 cup water. Stir into the simmering broth. Carefully ladle enough broth into each mold to completely cover the meat. Prod with a fork to uniformly distribute. Let stand 15 minutes, then cover with remaining broth. Allow to cool at room temperature, until they begin to jell, 2 to 3 hours. Refrigerate for 8 to 10 hours.
• When cool, run a thin knife around the sides of the mold to release the souse. Remove any fat that has accumulated on the surface.

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.

PIG'S FEET SOUSE

Steps:

• MAKING 1 In a heavy 8- to 10-quart casserole, Combine the pigs' feet, onions, bay leaf, salt, ground pepper and water. 2 Bring to a boil over high heat. 3 Lower the heat and cover tightly. 4 Simmer for 1 1/2 to 2 hours. 5 Transfer the pigs' feet to a deep bowl, using tongs. 6 Through a fine sieve set over another bowl, strain the cooking liquid pressing down hard on the onions with the back of a spoon to extract all their juices. 7 Stir the vinegar and peppercorns into the strained liquid. 8 Pour the mixture over the pigs' feet. 9 Let cool to room temperature. 10 Cover tightly with foil or plastic wrap and marinate in the refrigerator for at least 4 hours before serving. SERVING 11 Serve the pigs feet cold.