SOUTHERN STYLE PIG TAILS
A lot of ethnic recipes use pig tails. They are great as a meat dish with turnip greens, black-eyed peas, or boiled cabbage. My recipe cooks the tails, twice and the result is a crispy crackling covering the tail, that you can eat or save for crackling in cornbread. The crushed red pepper can be used liberally for a spicy taste. Be sure to buy pig tails that have a lot of meat around the upper part.
Provided by KERYNE
Categories Meat and Poultry Recipes Pork
Time 3h15m
Yield 4
Number Of Ingredients 5
Steps:
- Place the pig tails in a large stock pot, and fill with enough water to cover. Cover the pot, and bring to a boil. Boil for 10 to 15 minutes. Drain, and clean the pot of any debris, then return the tails to the pot and cover with cold water. Bring to a boil again, and season with onion, red pepper flakes and salt. Boil for about 2 hours, or until the tails are almost falling apart.
- Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
- Drain the pig tails, and place them on the roasting pan. The stock from the tails may be used to cook turnip greens, cabbage or black-eye peas.
- Roast the tails for 30 to 40 minutes, until the tails pop and sizzle and the skin browns. Take care when opening the oven door. Allow the tails to cool, and serve with your favorite side dishes.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 4.5 g, Cholesterol 126.4 mg, Fat 35.3 g, Fiber 0.8 g, Protein 17.3 g, SaturatedFat 12.2 g, Sodium 608 mg, Sugar 1.3 g
PAKSIW NA PATA (PIG'S FEET STEW)
This pork dish is easy to prepare and is great for a busy homemaker. Serve hot over rice.
Provided by lola
Categories Soups, Stews and Chili Recipes Stews
Time 1h20m
Yield 5
Number Of Ingredients 10
Steps:
- Combine the pig's feet, vinegar, water, soy sauce, onion, garlic, peppercorns, bay leaves, sugar, and salt together in a stockpot; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low; allow the stew to simmer, stirring occasionally, until the meat pulls easily from the bones and the liquid has thickened, about 1 hour. Serve hot.
Nutrition Facts : Calories 341.8 calories, Carbohydrate 9.2 g, Cholesterol 137.8 mg, Fat 20.8 g, Fiber 1.2 g, Protein 30 g, SaturatedFat 5.6 g, Sodium 1091.7 mg, Sugar 4.7 g
PIGGY TOES
I originally found this recipe on newsnet5.com back in January of 2007 in an article by J. Scott Wilson. When I first read the article I was hesitant to try it; the main ingredient is not a snack you normally think would be in a recipe like this; but I threw caution to the wind and went for it; and I was truly surprised at the...
Provided by Joanna Gotwald
Categories Other Appetizers
Time 1h30m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 250 degrees F. Arrange rack so that the metal bowl will be centered in the oven and not too close to the bottom or the top of the oven. Spray the large oven-safe metal bowl with nonstick cooking spray and empty the cheese puffs into it.
- 2. Cover a very large work surface with waxed paper (like the kitchen table) and make sure the seams are taped down. You will spread the cheese puffs on this waxed paper to let them cool.
- 3. In a heavy saucepan, mix sugar, margarine and corn syrup. Bring to a boil and keep boiling for five minutes, stirring constantly.
- 4. Remove pan from heat and mix in baking soda. Mixture will turn white and become slightly foamy and rapidly start rising as you stir.
- 5. Immediately pour syrup mixture over cheese puffs and toss VERY thoroughly to coat all the puffs evenly; BE VERY CAREFUL THE SYRUP IS VERY HOT!
- 6. Leave the coated puffs in the metal bowl and place the entire bowl in the oven.
- 7. Bake for one hour, stirring every 15 minutes.
- 8. Spread baked puffs onto waxed paper, separating as much as possible with a spatula or spoon (BE VERY CAREFUL THE SYRUP MIXTURE IS VERY HOT). Allow them to cool completely on the waxed paper before storing in Ziploc® or other covered containers.
- 9. NOTE: 1. Always make one batch at a time. I attempted a double batch and it didn't go very well.
- 10. 2. I use Snyder® brand cheese puffs from BJ's® or Sam's club® which are bigger bags than the grocery store bags (the bigger bags weigh in at 18 oz.) so I had to make more syrup than a single recipe calls for.
- 11. If you use the bigger bag (18 to 19 oz.) from the "club" stores; increase the syrup for one big bag of puffs as follows. 2 ½ cups light brown sugar 2 ½ sticks MARGARINE ¾ cups light corn syrup ¾ tsp. baking soda Follow the directions as above except increase the baking time to 1hr and 15 minutes stirring every 15 minutes. Follow the directions as above for cooling
- 12. YES! I make a double batch of the 18oz bags of cheese puffs and they still don't last!!
MOM'S NEW YEARS PIG'S FEET
This is a recipe for trotters passed down over time in my family. This was made every New Year's Eve to bring in the new year. A relatively inexpensive African-American dish. Very delicious! Serve with homemade potato salad, Southern style greens and candied yams and cornbread. It is even better the next day, and it freezes well. Serve sprinkled with a little more vinegar or hot sauce to taste.
Provided by Gabbi Jordan
Categories Meat and Poultry Recipes Pork
Time 2h20m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 14.9 g, Cholesterol 177.9 mg, Fat 27.9 g, Fiber 4.6 g, Protein 39 g, SaturatedFat 7.5 g, Sodium 1629.1 mg, Sugar 5.3 g
PICKLED PIG'S FEET I
This was my favorite treat as young girl. Pig's feet can be specially ordered from most butcher shops.
Provided by Lola
Categories Appetizers and Snacks Meat and Poultry Pork
Yield 8
Number Of Ingredients 7
Steps:
- Rinse feet well, pat dry with paper towels and place in a large saucepan. Add enough water to cover and stir in 1 tablespoon of salt. Bring to a boil over high heat; reduce heat to low and simmer for about 4 to 5 hours or until the meat falls off of the bones.
- Remove meat from bones and place in a shallow dish or bowl. Set aside. Drain saucepan, reserving 2 cups of cooking liquid. In the same saucepan combine the reserved cooking liquid, remaining salt, vinegar, cloves, peppercorns, star anise and pickling spices. Bring to a boil and boil for 35 minutes.
- Strain liquid and reserve. Pour reserved liquid over the top of the meat. Cover and refrigerate. Chill for at least 10 hours before serving.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 1.4 g, Cholesterol 100.7 mg, Fat 18 g, Fiber 0.4 g, Protein 21.3 g, SaturatedFat 6.2 g, Sodium 1811.6 mg
SOUTHERN STYLE PIGS FEET
This recipe was passed down in my family. Yes, I am truly a Yankee. I was born and raised in Bklyn, NY. However, my roots are from Jackson,TN. Very,very tasty.
Provided by Chef Karen 40
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 856.9, Fat 48.1, SaturatedFat 13.6, Cholesterol 334.4, Sodium 2268.1, Carbohydrate 10.4, Fiber 2.5, Sugar 4.3, Protein 89.3
PICKLED PIG'S FEET II
Try this simple, spicy treat of pickled pig's feet! Your guests will squeal with delight!
Provided by RONBZ2
Categories Appetizers and Snacks Meat and Poultry Pork
Time P3DT2h10m
Yield 6
Number Of Ingredients 4
Steps:
- In a large stainless steel pot, place pig's feet and enough water to cover. Boil feet 2 hours or until tender; drain. Rinse feet in hot water to remove excess fat. Remove as many bones as you can.
- Put 1 chili pepper and 3 pig's feet in each one quart jar. In a separate bowl, mix salt and vinegar together. Pour vinegar mixture over pig's feet to cover. Seal jars and refrigerate for at least 3 days to 1 week before eating.
Nutrition Facts : Calories 200.5 calories, Carbohydrate 1.3 g, Cholesterol 88.9 mg, Fat 13.4 g, Fiber 0.2 g, Protein 18.5 g, SaturatedFat 3.6 g, Sodium 2387.5 mg, Sugar 0.8 g
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