The sight of pig feet – cooked or uncooked – is repulsive to some people and the thought of eating pig feet makes them nauseous. People in many countries around the world including Europe and the United States grow up eating pig feet as a part of their culture. The culture was developed as a result of not wasting any part of the animal because food was scarce. Pig feet are prepared by pickling, barbecuing or jellying. Pig feet are used in soups, beans and stews, and have a rich flavor that makes a delicious gravy and seasoning. Boiling is the basic method of cooking pig feet.
Things You'll Need
- Green bell pepper
- Crushed red pepper
- Skimming spoon
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Wash 8 pig feet thoroughly under clear running water; place in a large pot.
Place the pot on the stove over medium heat and pour in 2 qt. water and 2 cups vinegar. Keep the liquid level 2 to 3 inches above the pig feet, or add more water.
Add two large chopped onions and green bell peppers, ¼ cup crushed red pepper, 3 tbsp. salt and 1 tbsp. coarse ground black pepper.
Bring the pig feet to a boil, reduce the heat and cover the pot. Skim the top of the water to remove the white foam build-up every hour, and stir the pig feet.
Simmer for 3 to 4 hours or until the meat is tender enough to fall from the bone.