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A Cooking Adventure with Thom


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Pigs Feet

Thom Hackett

Servings:  1

 

 

The standard recipe is to boil the pigs feet in a mixture of water, sugar, soy sauce, leeks, garlic, ginger, and rice wine.  Of course everyone has their own secret recipes and thatís what makes some places stand out from the rest.

 

Ingredients


  • 4  pigs feet, split in half lengthwise
  • 2 medium onions, 
  • 1 cup brown sugar
  • 1 cup soy sauce
  • 4 (1 in) knobs of ginger
  • Korean rice syrup 350 gm (molasses made from rice)
  • 2  stalks celery, chopped roughly
  • 1 head of garlic, 
  • 2-4 sticks cinnamon
  • 1 bay leaf 
  • 1  teaspoon black pepper
  • 3  teaspoon crushed red pepper 
  • water

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. Wash and scrub the pigs feet well.
    2. Remove hair by use of razor or by blowlamp
    3. Place all the ingredients in a large boiling pot and cover with water. 
    4. Bring water to a boil over medium high heat and then reduce heat to a simmer. 
    5. Cover pot with lid and allow pigs feet to cook until tender, about 2 to 3 hours. 
    6. While your meat is cooking stir constantly and skim away any foam that develops. 
    7. When cooked allow to come off the boil and remove the legs from the broth.
    8. Allow to cool.
    9. Remove the shin bones to obtain easily sliced rounds of the cooked meat. Slice the meat into 0.5 cm (1/4") thick rounds
         
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