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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 3 |
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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. 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 |
Directions:
1. 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.
2. Bring to a boil and then simmer 15 to 20 minutes.
3. Add the pigs feet to the seasoned water.
4. Simmer pigs feet for 3-4 hours.
5. When time is up remove pigs feet and let cool enough to touch.
6. When cool put them in a bowl or canning jars.
7. 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.
8. Heat white wine or cider vinegar and pour over pigs feet so they are covered completely.
9. Refrigerate for 3-5 days before eating.
10. Keep any left overs refigerated.
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