Broiled pigs' feet (chan mong lon nuong)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Fermented black beans, |
| Soaked in cold | ||
| Water for 6 minutes and | ||
| Drained | ||
| 2 | Inch ginger root -- peeled | |
| And chopped | ||
| 4 | Cloves garlic -- chopped | |
| 2 | larges | Red chili peppers -- |
| Chopped | ||
| OR | ||
| ½ | teaspoon | Chili powder |
| 2 | tablespoons | Brown sugar |
| 1 | tablespoon | Nuoc Mam sauce |
| OR | ||
| 1 | tablespoon | Light soy sauce and 1 tsp. |
| Anchovy | ||
| Extract | ||
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Peanut oil |
| 2 | tablespoons | Water |
| 2 | pounds | Pigs' feet, washed, blanched |
| And | ||
| Chopped into 1 1/2 - 2 inch | ||
| Pieces | ||
Directions
1. Put all the ingredients except the feet into a blender or food processor and blend until smooth. Empty into a large bowl and add the feet. Mix until the feet are thoroughly coated and leave in the refrigerator for al least 2 hours, overnight if poss 2. Put the feet in a dish that will fit the steamer and steam for 1½ hours or until the feet are tender. (If you don't have a steamer, use the largest saucepan you have. Turna fair-sized bowl upside down and place it in the botton. Put the bowl cont 3. Drain the meat and reserve the cooking juice. Broil the feet until they are just crisp on the outside, brushing with the reserved cooking juice.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books