Pigs Feet
- Pigs feet
- Cold water
- Salt
- White peppercorns
- Bay leaves
- Vinegar
- Pickled beets.
Scald and skin pigs feet, clean thoroughly and rinse. Place in cold water with some salt, a few white peppercorns and bay leaves and cook 2-3 hours until meat loosens from the bones. Allow to cool in juice which is strained first. If desired, a little vinegar may be added to the juice to make it tastier. If pigs feet are to be kept any length of time, place them in a mild brine. Serve with pickled beets.
Submitted by Jun 4, 2009
7 min
180 min
187 min