Recipe

Home Page
Cooking Tips
Healthy Cooking
Menu Favorites
Recipes
Thom's Chili Bowl
Contact Us
Photo Gallery
About Us
 




Message Box

 
 


 

 

A Cooking Adventure with Thom


Maroon Printer Friendly Copy      

Pigs Feet and Peanut Soup

Thom Hackett

Servings:  1

 

 

 

 

Ingredients


3 pigs’ feet (about 2.5 lbs), cut into large chunks
1 cup dried red peanuts (shelled)
1/2 oz peeled ginger, cut in half and smashed
kosher salt to taste

Cooking Method


  • Wash and scrub the pigs feet well.
  • Remove hair by use of razor or by blowlamp
  • Place all the ingredients in a large boiling pot and cover with water.
  • Bring water to a boil over medium high heat and then reduce heat to a simmer.
  • Cover pot with lid and allow pigs feet to cook until tender, about 2 to 3 hours.
  • While your meat is cooking stir constantly and skim away any foam that develops.
  • When cooked allow to come off the boil and remove the legs from the broth.
  • Allow to cool.
  • Remove the shin bones to obtain easily sliced rounds of the cooked meat. Slice the meat into 0.5 cm (1/4") thick rounds - See more at: http://ediblyasian.info/recipes/jokbal-korean-boiled-pig-trotters-#sthash.DleSGbhd.dpuf
  • 1. Bring a large pot of water to a boil. Add pigs’ feet and bring back to a boil. Drain the pigs’ feet immediately. Rinse and drain again.

    2. Return to the pot (clean and empty) with 3 quarts of water. Add peanuts and ginger. Cover and bring to a boil. Reduce to a simmer and cook covered for one hour.

    Pigs Feet, Peanuts, and Ginger

    3. Add salt to taste and simmer for another 30 minutes. Serve or cool down to store.

    *Store left-overs in airtight containers in the refrigerator for up to 10 days. Reheat in the microwave or on the stove top.

         
    819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183