Daniel Patterson Nyt Deep Fried Pigs Feet Recipes

PAT FORTUNE'S PIGS' FEET

Steps:

• Clean the pigs' feet thoroughly, scraping bristles off with a small paring knife. Place the pork in a large pot over high heat. Cover with 12 cups of water and bring to a boil, along with 1 1/2 cups of the vinegar, 2 tablespoons salt and the red-pepper flakes.
• Boil until tender and glistening, about 40 minutes. Meanwhile, put the remaining vinegar, hot-pepper sauce, salt and pepper to taste in a small bowl and stir to combine.
• Preheat the oven to 350 degrees. Place the pigs' feet on baking trays or pans and baste with the vinegar liquid. Bake until lightly browned, about 45 minutes.

MOM'S NEW YEARS PIG'S FEET

Steps:

• Thoroughly wash pig feet in cold water and place into a large pot or Dutch oven. Add celery, onion, vinegar, red pepper flakes, seasoned salt, garlic, black pepper, and bay leaves to the feet; pour in water to cover.
• Bring to a boil, reduce heat to low, and simmer until meat is tender and falling off the bones, about 2 hours.

DANIEL PATTERSON NYT DEEP-FRIED PIG'S FEET

Steps:

• 1. Combine the pig's feet, stock, thyme, onion, carrots and peppercorns in a pot just big enough to fit the pig's feet. Season well with salt. Bring to a gentle simmer, cover and cook for about four hours, until very tender (the bones should pull away from the meat). Remove to a plate and cool just until they can be easily handled. Discard the cooking liquid and vegetables. 2. While the feet are cooling, make the filling. In a small covered pot over low heat, cook the onions and garlic in the olive oil with a pinch of salt until tender, about 7 minutes. Cool and stir in the herbs. Remove the bones from the feet by twisting and pulling. (This is a bit difficult, especially for the queasy - do not be afraid to use a little force, but try to keep the flesh and fat intact.) The feet will have opened up at this point, with the fat side on the bottom; lay each one on a piece of plastic wrap. Taste a small piece of the meat for seasoning and adjust if necessary. Spread half of the herb filling on each foot and roll tightly in the plastic until it forms a taut cylinder, then tie the ends. Refrigerate overnight. 3. Put the flour in one bowl, the bread crumbs in a second bowl, and the egg, water and mustard in a third bowl. Unwrap the feet and cut them into 1/2-inch slices. Dip the slices in the flour, shaking off the excess. Follow with the egg wash and then the bread crumbs. Let rest for at least half an hour. 4. Pour about 2 inches of oil in a saucepan over medium-high heat. When it reaches 350 degrees, add the slices in small batches and fry until golden brown, 2 to 3 minutes. (Use a spatter screen if you have one, and be careful not to stand directly over the hot oil.) Drain on paper towels and sprinkle lightly with salt. Serve warm over a salad dressed with mustard vinaigrette, allowing 2 slices per person.