Oaxacan pickled pig's feet
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Pigs' feet; split |
| 3½ | quart | Water |
| 3½ | cup | Red wine vinegar |
| 2 | tablespoons | Black peppercorns |
| 6 | Bay leaves | |
| 1 | tablespoon | Salt; plus |
| ¾ | teaspoon | Salt |
| 2 | teaspoons | Dried thyme |
| 1 | medium | Carrot; peeled and diced |
| 1 | medium | Poblano chile; stemmed, seeded, |
| ; and diced | ||
| 1 | medium | Red bell pepper; cored, seeded, |
| ; and diced | ||
| 1 | medium | Yellow bell pepper; cored, seeded, |
| ; and diced | ||
| 1 | Jalapeno chiles - (1 to 2); stemmed, seeded, | |
| ; and minced | ||
| ½ | cup | Olive oil |
| ½ | teaspoon | Freshly-ground black pepper |
| Lettuce leaves for serving | ||
Directions
Place the pigs' feet, water, 3 cups of the red wine vinegar, the black peppercorns, bay leaves, 1 tablespoon of the salt and the dried thyme in a large stockpot. Bring to a boil, reduce to a simmer and cook, uncovered, until the skin starts to pull away from the bones and the meat slips off easily when pierced with a fork, 1½ to 2 hours. Set aside to cool completely, then refrigerate 1 hour. Remove and discard the outer layer of skin and fat from the pigs' feet and discard the bones. Slice the meat and soft cartilage into 1- by ⅛-inch thick strips. Place the meat, carrot and all the peppers in a large mixing bowl. Add the olive oil, the remaining ½ cup red wine vinegar, the ¾ teaspoon salt and the pepper and toss well to combine. Cover and chill 2 to 4 hours. Serve cold on lettuce-lined plates. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6167 broadcast 03-17-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-17-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.