Ingredients 4 servings
8 pig feet, split into half.
For every liter of water:
- 5 tsp salt
- 5 white peppercorns
- 5 peppercorns
- 1 bearing blade
For serving with pig feet
- red cabbage
- mashed turnips
How to prepare
Rinse them in cold water and place them in cold water for two hours.
Put the pork feet in a saucepan, fill with water to cover and bring to a boil. Pour off the water, refill with water and add salt, peppercorns, and bay leaves. Bring to a boil and simmer for 3 to 4 hours.
The pig feet are clear when the meat is soft and comes off the bones. Let them cool in the shovel, which will solidify into a jelly.
Serve pork feet with root mash, beetroot, and/or red cabbage. It is good to drop a little vinegar over as a seasoning.
The cooked pork feet can be grated in a 200 ° oven with a blanket of mustard and bread.
Make a pig foot salad, a classic on the Christmas table. Remove the biggest legs while the pig feet are warm. Place the feet with the skin side out in a bowl. Strain the “gravy”. Pour on the cooktop until the feet are covered. Set the bowl cold. The liquid solidifies the natural gelatin in the “gravy”.