Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3.00 pounds | pig's feet; cut 2 pieces |
| 8.00 cup | chicken stock |
| 2.00 \N | onions; quartered |
| 2.00 \N | celery stalks; cut 2 long pieces |
| 1.00 tablespoon | chopped garlic |
| 8.00 \N | star anise |
| ¾ cup | raw peanuts |
| 1.00 cup | sliced shiitake mushrooms |
| 1.00 cup | chopped mustard cabbage |
| 1½ teaspoon | peeled; minced fresh ginger |
| 1 \N | salt; to taste |
| 1 \N | freshly-ground black pepper; to taste |
In a large sauce pan, combine the pig's feet, chicken stock, onions, celery, garlic, and star anise. Season with salt and pepper. Bring the liquid up to a boil. Reduce to a simmer, covered and cook for 1½ hours, skimming the surface occasionally. Add the peanuts, cover and simmer for 30 minutes. Remove the star anise from the soup. Stir in the mushrooms, cabbage, and ginger. Simmer for 5 minutes. Ladle the soup into a bowl and serve. This recipe yields 6 servings.
Comments: The original recipe title as listed is ”Papa’s Island Pig Feet Soup With Wild Mountain Mushrooms, Mustard Cabbage, Peanuts And Ginger”.
Recipe Source: EMERIL LIVE with Emeril Lagasse - Adapted from the New Cuisine of Hawaii Cookbook From the TV FOOD NETWORK - (Show # EM-1A09 broadcast 03-06-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-26-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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