Boiled Pigs Feet (Pies de cerdo)

A delicacy in some countries, no too popular in some others, I am experimenting with everything that seem to be a challenge in the supermarket, cooking this days is my outlet of relaxation after a crazy day; I must say that the result was fantastic, lots of yummy meat and unique flavors. So here we go. Bon a petit.

It’s important to note that this meat provides more protein and less fat than country style pork spare ribs. If you don’t believe me, here is the data to support my statement. About 3 ounces of pork spare ribs contains 20g of protein and 18g of fat, compared to pigs feet 21g of protein and 17g of fat. Oay you’re saying that’s not much of a difference. True. But most people will swear you down, thinking that pork style spare ribs are healther than pigs feet.

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Recipe Ingredients:

4 pigs feet, split in half lengthwise
2 medium onions, chopped
2 stalks celery, chopped
1 garlic clove, chopped
1 bay leaf
1 teaspoon salt
1 cup white vinegar
1 teaspoon black pepper
3 teaspoons crushed red pepper
barbecue sauce (optional to pour on after cooking)
water

Cookware and Utensils:

1 large boiling pot
1 cutting board
1 measuring spoons
Recipe Instructions:

As always the key to great cooking is to be prepared and to use quality ingredients. Okay, so where do you buy some pigs feet? Often times you will have to ask the grocery store butcher for the pigs feet because they’re usually frozen and sometimes stored in the back of the store.

With pigs feet and the rest of the ingredients in hand you are now ready to start cooking.

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 hours. While your meat is cooking stir constantly and skim away any foam that develops.

I included yummy tomato, cucumber, onion, celery salad as a side with a citrus lime dressing, perfect for those of you who like to eat this delicious meat topped with lots on flavor and complexity.

Franz