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Pickled Pigs Feet Recipe

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This recipe for Pickled Pigs Feet, by , is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nora Chew
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Buy from Chinese market, meat section--6 pig's hands (meatier than feet). Have it chopped in 4 pieces. Black beans & garlic-optional. Ginger root (1 med. hand). One bottle each-Sweetened Vinegar & Black Vinegar (20.3 oz). Daikon/Chinese turnip (optional).

Directions:
Directions:
Bring a stock pot, 1/2 full of water to a boil. Salt with 1 T. of salt. Add PIGS' FEET, (water should cover feet) cover, back to a boil, and simmer 15 minutes. Pour off water & rinse well with ice cold water. Repeat the process. Drain. Clean off any spots or hair on feet.
Meanwhile, soak, scrape and smash up GINGER ROOT. To COOK--in stock pot, heat 1/4 C oil, salt, and 2 T black bean/garlic (optional). Add pigs' feet & stir fry till well coated & heated through (5-10 minutes). Add the 2 bottles of vinegar, cover and bring to a boil. Simmer, turning periodically, for 1 1/2 hours or till meat is tender. If you like turnip, you can add bite-sized slabs of daikon/Chinese turnip the last 15 minutes of cooking. Good eating, but not necessary to pigs' feet.
The vinegar is also consumed. It coagulates when it is cold/refrigerated.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1/2 hour.
Personal Notes:
Personal Notes:
This is good for just eating, but is also medicinal. It is given in abundance to the new mother. The ginger and gelatin are beneficial for her recovery. Allie asked for this recipe. Traditionally, mother makes it for her daughter (in-law, too) after childbirth. Eat it daily for a week or two.

 

 

 

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