Free Recipe Oaxacan Pickled Pig s Feet
Recipe Type: H Recipes
Recipe Preparation: boil
Cooking Ingredients for Oaxacan Pickled Pig s Feet Recipe
3 lb Pigs feet; split
3-1/2 qt Water
3-1/2 c Red wine vinegar
2 tb Black peppercorns
6 Bay leaves
1 tb Salt; plus
3/4 ts Salt
2 ts Dried thyme
1 md Carrot; peeled and diced
1 md Poblano chile; stemmed,
-seeded,
; and diced
1 md Red bell pepper; cored,
-seeded,
; and diced
1 md Yellow bell pepper; cored,
-seeded,
; and diced
1 Jalapeno chiles – (1 to 2);
-stemmed, seeded,
; and minced
1/2 c Olive oil
1/2 ts Freshly-ground black pepper
Lettuce leaves for serving
Oaxacan Pickled Pig s Feet Preparation
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, 1 1/2 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 1/8-inch thick strips. Place the meat, carrot and all the peppers in a large mixing bowl. Add the olive oil, the remaining 1/2 cup red wine vinegar, the 3/4 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@prodigy.com 03-17-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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