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A Cooking Adventure with Thom


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Pigs Feet Stew

Thom Hackett

Servings:  1

 

 

 

 

Ingredients


1 -2 lb pig's foot
1 lb pigs tails (optional)
1/2 onion
2 stalks celery
2 stalks green onions
1 bell pepper
2 cups butter (margarine)
2 chicken bouillon cubes
2 beef bouillon cubes
2 teaspoons relish (optional)
1 teaspoon minced garlic
salt
pepper
seasoning

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. Rinse pigs feet.use knife to remove hairs from pig feet (as if scaling a fish).
    2. Place in pot, cover with water, boil for 30-45 mins to remove froth.
    3. Meanwhile -- finely chop (or use food processor) the celery, onion, green onion, bell pepper, garlic -- may also add relish, carrots, or any other vegetables -- Set Aside.
    4. Pour out water, rinse pigs feet, and use knife to remove any remaining hairs.
    5. Rinse out pot, put pigs feet back in pot, cover with water and boil for 30 mins. (This can be skipped if desired, but wont be as tender).
    6. Pour out water, rinse pigs feet and rinse pot.
    7. Place back in pot with chopped vegetables, beans, bouillons -- Cover with water and season to taste with salt, pepper, and seasonings.
    8. *** NOW IS THE TIME TO ADD PIGS TAILS IF DESIRED ***.
    9. Bring to a boil on medium heat, cover and occassionaly stir for 2 hours -- Bring to low heat for last 1 hour.
    10. ** YOU WILL NEED TO ADD WATER TO STEW AS IT EVAPORATES **.
    11. Serve over a bed of white rice.
         
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