Pickled Pig’s Feet
I know this post will have selected audience. But I am Asian, we eat everything. I know some may share the same appreciation of everything nature has to offer. If you are interested, keep reading. This is actually one amazingly good appetizer.
Ingredients:
1 package of pig’s feet, cut up into chunks.
about 1 TBSP pepper corn, divided, mixed color if you got those, if not, black pepper corn is fine
4 bay leaves
Pickled jalapenos with juice, about 2 TBSP jalapeno slices, and 1 cup juice
3 to 4 slices of fresh ginger
1 cup white vinegar
4 TBSP salt
Method:
Thoroughly clean and pluck hair off pig’s feet. Or, alternatively, burn them off on open flame of your stove with a pair of metal tongs, or using BBQ skewers. Last thing you want is tasty pickled pig’s feet with loads of hair on them, especially between the toes.
After thorough cleaning, put pig’s feet into a medium pot, cover with cold water. Put in 2 bay leaves and all ginger slices and a handful of pepper corns. Bring the water to a gentle boil for about 5 minutes, lid off. The pig’s feet will release all the gunk and foam. Drain the pig’s feet in a colander, save the pepper corn, ginger slices and bay leaves in the colander. Rinse the pig’s feet pieces under running water. Rinse pot and bring another pot of water to a boil. Put in the pig’s feet along with the aromatics into the boiling water. Lid on, lower the heat to medium low after it’s boiling and let it go for about 2 hours to fully cook and tenderize the pig’s feet.
In the mean time, prepare the pickling liquid. In a large jar or container, mix about 4 cups of water, white vinegar, jalapeno juice, jalapeno slices, remaining bay leaves, salt and pepper corns. Mix well to dissolve salt.
Once pig’s feet are done and tender, but still has a bite, rinse off the pig’s feet pieces and let them cool completely. Put pig’s feet into the jar or container and mix well. Refrigerate for about 2 days before serving them as a cold appetizer. They are actually VERY tasty!
Tips: you can always add some vegetables into the pickling juice, such as sliced carrots and onions, even celery.
