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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.
Return pig’s feet into pot with ginger, garlic, salt, vinegars, sugar and water to cover. Bring to a boil. Reduce heat; simmer 2 hours. Serves 6. Keyword chinese, pigs feet, pickled, pig feet recipe, tangy pig feet, sweet pig feet,
To thoroughly clean the pig’s feet, pour hot (not boiling!) water over them. Scrub them with a good amount of salt (approximately three tablespoons) and then rinse them under running water. The water that the recipe calls for may not cover the ingredients completely. But don’t worry; the pig’s feet will release a lot of juice while cooking.
Place a medium-size pot over medium heat. Add in cooking oil, onion, garlic, and thyme and saute for about 2-3 minutes. Then add bell peppers and celery and saute for another minute. Next, add pig's feet, bay leaves, bouillon, paprika, white wine vinegar, and about 3 cups of water.