Boiled Pig Feet Recipe (Food Trotters)

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

  • vinegar
  • beetroot
  • 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”.

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