Pig’s Feet Recipe
Pig’s feet isn’t the leanest cut nor the one with less bones but it certainly the tastiest of pork. Juicy, tender and irresistible.
As I most recently have a little time, I had been searching on the web yesterday. Trying to find fresh, exciting thoughts, inspiring dishes that I have never tasted before, to astonish my family with. Searching for a while unfortunately could not discover lots of interesting things. Right before I thought to give up on it, I came upon this fabulous and simple treat simply by chance. The dessert seemed so scrumptious on its photos, that required rapid actions.
It had been easy to imagine the way it is made, how it tastes and how much boyfriend might love it. Mind you, it is rather easy to please him when it comes to treats. Anyways, I went to the blog: Suncakemom and simply used the step by step instuctions that have been coupled with impressive photographs of the method. It really makes life faster and easier. I could imagine that it is a bit of a effort to shoot pics down the middle of baking in the kitchen as you ordinarily have gross hands and so i pretty appreciate the time and energy she put in for making this blogpost .
Having said that I’m encouraged to present my own formulas in a similar way. Many thanks for the idea.
I had been fine tuning the main recipe to make it for the taste of my loved ones. I’ve got to say it absolutely was a terrific success. They prized the flavor, the consistency and enjoyed having a treat such as this in the middle of a stressful workweek. They quite simply wanted lots more, more and more. So the next time I am not going to make the same miscalculation. I am likely to multiply the volume to make them delighted.
This pigs trotters recipe was first published on suncakemom.
Heat oil in a pot.
Add the diced onion and saute it until it gets a translucent, glassy look for about 3 to 5 minutes.
Add the pig’s feet and mix it well then cook it for 5 to 10 minutes until the skin gets some golden brown color.
Add the paprika, parsley or celery, garlic and tomato.
Add water to submerge all the feet to around 3/4.
Place the lid on and simmer it on low heat for about 40 minutes or until the meat peals off the bones easily. Mind to have enough water during the cooking period or else it may burn down.
Remove the lid half an hour before finishing the cooking to reduce the excess water until the feet are only half or even less submerged.