egrees C).
Rinse the pig, and tie the front legs
nd store.
For the pig ears:
Flash fry the
or the chili rub and pig tails:
Combine the paprika
lls help in lowering the pig and removing it.
Once
ver the body of the pig, squeezing lime juice liberally, rub
ake deep cuts in the pig on the neck, just under
wooden block in the pig's mauth, so that a
Clean pig and wash well inside and
nd pat the pig dry. Rub inside of pig with salt, marjoram
Wash and scrape pig's feet.
Boil until meat will slip from bone; drain.
Place meat in bowl.
Combine vinegar, cloves, salt, pepper, bay leaf and onion.
Boil 30 minutes.
Add 2 cups broth in which the pig's feet were cooked.
Strain.
Pour over pig's feet.
Let stand 3 days before using.
Combine water, vinegar, pig's feet, salt, pepper in large stockpot.
Cover, bring to boil, and simmer until meat is tender. Stir in tomatoes, lima beans, and corn.
Bring to boil.
Remove pig's feet and debone if desired.
Reduce heat cover and simmer for about 30 minutes or until you're satisfied with taste.
In a large stainless steel pot, place pig's feet and enough water to cover. Boil feet 2 hours or until tender; drain. Rinse feet in hot water to remove excess fat. Remove as many bones as you can.
Put 1 chili pepper and 3 pig's feet in each one quart jar. In a separate bowl, mix salt and vinegar together. Pour vinegar mixture over pig's feet to cover. Seal jars and refrigerate for at least 3 days to 1 week before eating.
Mix together all spices, etc. and rub on pig.
In the ground, start a fire with charcoal and lava rocks.
Burn wood pieces on top.
When coals and fire are smoldering, add the pig wrapped in a wet burlap bag.
Cover with dirt and let roast for 5 to 6 hours. Dig up pig, unwrap bags and serve with chutney of a fruity nature.
Split pig's feet in half.
Wash well.
Place in pot with enough water to cover. Add salt and pepper.
Cook about 1 hour. Add 1 onion and other spices.
Simmer until tender; drain.
Add 1 sliced onion and 2 cucumbers (sliced thinly) to vinegar.
Marinate pig's feet in the vinegar mixture for 6 to 12 hours.
Serves 6 to 8.
Bring a large pot of water to a boil; boil pig's ears until no longer pink, about 10 minutes. Drain. Let cool, at least 15 minutes.
Combine 3/4 cup water, vinegar, sugar, salt, and pepper in a large bowl. Add the pig's ears and mix together. Cover with plastic wrap and keep refrigerated. Serve with green bell pepper, red bell pepper, and green chile.
Wash pig's feet and hocks and
Place the pig tails in a large stock
ard cooked eggs.
JELLIED PIG'S FEET with CHICKEN:
In heavy kettle, arrange bed of sauerkraut.
Sprinkle onions and seasonings.
Place pig feet on sauerkraut bed and add bouillon.
Bring liquid to a boil, reduce heat and simmer, tightly covered, for 2 1/2 hours or until the pig feet are tender enough for meat to fall off bones.
Place clean pig's feet in a pot and cover with cold water. Bring to a rapid boil.
Reduce heat and simmer for 4 to 6 hours or until tender.
Near the end of cooking time, add salt to taste to the water.
Drain pig's feet, put in a gallon jug and cover with heated vinegar.
Cover and store for 2 days or longer in refrigerator.
You can seal them in the jar and they will keep for several weeks.