Ingredients14 h 25 m servings 196 cals
- Place the pig's feet in a large pot with the ham hock, bay leaves, salt, chile peppers, and onion. Cover with cold water. Bring to a boil, reduce heat, and simmer 1 hour, or until meat is easily removed from the bone. Remove from heat, and set aside to cool.
- Remove pieces of pork from the liquid, reserving liquid in a separate container. Remove skin and most of the fat from the pork. Separate feet into pieces, and remove the meat from the ham hock. Discard ham hock bone, fat, and skin.
- Place the feet and meaty bits in a 1-quart jar with a lid. Strain the liquid, and pour over meat, leaving room for the vinegar. Stir in the vinegar. Seal jar, and let stand in refrigerator overnight. Skim off the cooled layer of fat from the top before eating.
Per Serving: 196 calories; 13.6 g fat; 2 g carbohydrates; 15.9 g protein; 73 mg cholesterol; 969 mg sodium. Full nutrition
ReviewsRead all reviews 4
With as special as this recipe is I predict that this will one day be in the Hall of Fame. Make sure you skim the fat off of the top prior to eating. Note, my pig's feet came in a package of fou...
asked my father if there was any thing he could remember as a younger man that he wanted now to eat--He said pickled pigs feet --I used this recipe and made him 6 quarts of pigs feet--at the tim...