INGREDIENTS
This is what you need for 2 serving:
- 1 or 2 feet per person
- S&P
-
Optional:
- 33 potatoes, peeled, quartered
- 3 carrots, peeled, sliced
- 4 medium turnips, peeled
- ½ cauliflower head in florets
- 1 medium zucchini, sliced
Pic1: 2015-02-17 - pig's feet Directions
Pic2+3: 2018-11-13 - just about right + servedPic4: 2015-11-25 - served with cabbage
2019-12-27
Pic5: cooking pig's feetPic6: served with soup
Pic7: served with mustard
2021-09-14
Pic5: after 3 hrs. still fairly firmPic6: boil another 60 minutes
Pic7: a lot softer, easy to pull off the bones
- Fully submerge the pig’s feet in water.
- Add S&P, seasoning to taste.
- Bring to a boil and simmer for 2 ½ to 3 hrs.
-
Occasionally check for doneness.
- I like to cook them until the joints in the feet can be cut apart with a knife with some resistance and the skin is still firm. At this stage, the liquid is still like a thin meat broth.
- Another ½ hr. will make the skin soft and the feet will come apart easily. The liquid is beginning to thicken and feels sticky. It will gel when cooled.
- Another ½ hr. after that, the skin parts at a light touch, most of the connective tissue has dissolved and the bones fall out of the meat completely clean. This is the glue stage where the liquid is gel-like and very sticky even when warm.
- Depending on how much you want them cooked, add the vegetables 15-30 minutes before you're done. You can also cook them in the broth after you have removed the feet.
- Remove the pig’s feet from the liquid when reaching desired doneness.
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Serve immediately. Enjoy.