Kathie Oh's Recipe

Pickled Pigs Feet

Category: entrees

6 fresh pigs feet, split in half lengthwise
2 red chile peppers, fresh
1 medium onion, chopped
2 bay leaves
2 tablespoons salt
1 teaspoon peppercorns
1/2 tablespoon mustard seed
1/2 tablespoon coriander seed
1/4 teaspoon cloves
sliced ginger
white vinegar
water




2 1 quart jars with lids
1 large stainless steel pot
1 slotted spoon





Use fresh pigs feet for the best results.

Prepare 1 quart jars for the storage of the pigs feet. Each jar should be thoroughly cleaned to a sterile condition.

Give the pigs feet a good washing. For presentation purposes burn off any hair that you observe. Yes pigs grow hair on the toes and feet just like humans.

Place pigs feet in large pot and add enough water to cover the meat. Bring water to a boil over medium-high heat. Reduce heat to a simmer and cook pigs heat until tender, about 1-1/2 hours. Stir throughout the cooking process and remove any foam that forms in the pot.

Remove pigs feet from juice using a slotted spoon. Rinse meat under hot water to remove scum and excessive fat. Remove as many bones as possible to ensure your pigs feet will fit into the 1 quart jars. Also rewash your pot in order to cook the pickled vinegar.

Now it's time too make your pickled vinegar. First, pour enough vinegar in the pot to cover the pigs feet. Next add onions, bay leaves, peppercorns, mustard seeds, coriander seeds, cloves and 2 slices of ginger root to the pot. Bring vinegar and ingredients to a boil, reduce heat and simmer for about 30 minutes.

After 30 minutes of simmering add the pigs feet back to the pot. Bring to a full boil then turn off heat.

Using a slotted spoon remove each pigs feet from pot and place in a jar (three feet to each jar). Pour the pickled vinegar over the pigs feet and seal each jar.