BOILED PIG FEET
Make and share this Boiled Pig Feet recipe from Food.com.
Provided by BabeWhoCooks
Categories One Dish Meal
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- I never measure My ingredients when I make this dish. I always season to taste and I suggest you do the same. I am very heavy on seasoning. I like My foods to be full of flavor.
- Wash the pig feet in the pot that you are going to cook them inches.
- Add vinegar to the pot. Making sure the feet get a good coating. Massage the vinegar into the meat.
- Add the other ingredients instead of the bay leaves.
- massage the ingredients into the meat and vinegar.
- Stick your finger into the mix to taste the seasoning. If it needs more or whatever ingredient add it and continue the massage.
- Add water to the pot and the bay leaves. Stir the feet around in the pot. Taste the seasoned water. If it needs more seasoning add more. Continue to add seasoning and vinegar to the water as it boils if you think it needs more flavoring. Cook on low fire for 4 hours or until it is tender. Cook it according to how you like to eat them.
Nutrition Facts : Calories 82.1, Fat 0.7, SaturatedFat 0.1, Sodium 17.5, Carbohydrate 15.8, Fiber 3.4, Sugar 3, Protein 2.8
PIG HEAD PLATTER
We try to source our pig heads from local farms. We brine the heads for 2 days, then confit them overnight. The next day, we cover the heads in our house-made salsa verde and roast them until the skin blisters. Served with our house-made tortillas and salsas, as well as cilantro, onions and limes, it is a great interactive dish for four people or one really hungry person.
Provided by Food Network
Categories main-dish
Time P2DT9h20m
Yield 2 to 4 servings
Number Of Ingredients 19
Steps:
- For the brine: Combine the salt, sugar, chiles de arbol, garlic, bay leaves, guajillo chiles, cilantro and 10 quarts water in a large stockpot. Bring to a boil and cook until the sugar and salt dissolve. Pour the brine into a 16-quart container and let cool in the refrigerator. Submerge the pig head in the brine and refrigerate for 2 days.
- For the confit: Preheat the oven to 200 degrees F. In a bowl, mix the white wine with 2 cups water. Remove the pig head from the brine and rinse with the wine mixture. Place the head in a large pan and cover it with the lard. Cover the pan and cook for 8 hours.
- To roast: Increase the oven temperature to 500 degrees F. Very carefully, pull the pig head out of the confit and place in a pan. Cover the head with the Salsa Verde and roast until the skin starts to blister, 20 minutes.
- To serve: Transfer the roasted pig head to a wooden board and serve with tortillas, salsas, cilantro, limes, onions and sea salt.
- Place the tomatillos, garlic, serrano chiles, poblano peppers, onions and cilantro in a blender and blend until smooth. Season with salt and pepper.
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