Wash the trotter and parboil for about 10 minutes.
Scrape the skin to remove any hairs and dirt.
Place the trotter and peanuts in a deep pot and add sufficient water to cover.
Bring to a boil and lower heat to simmer for more than 2 hours or until trotter and peanuts are soft and tender.
Add salt to taste before serving.
nto cubes and saw the trotter into portions.
Heat the
he remaining ingredients, EXCEPT the vinegar, to the meat, and continue
or the chili rub and pig tails:
Combine the paprika
he beef, bacon, sausages and pig trotter to a pot. Add oil
nd store.
For the pig ears:
Flash fry the
lls help in lowering the pig and removing it.
Once
Clean the pig and remove the eye balls.<
>pig inside and out; soak it in very cold water with vinegar
on't do for this recipe) or grind it yourself using
ake deep cuts in the pig on the neck, just under
Put all ingredients in quart jar; fill remaining space in jar with vinegar.
Shake.
Repeat recipe as many times as needed, depending on the size of your pig.
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.
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.
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.
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.
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.
ilk, or prepare your own recipe for vanilla pudding.
If
Wash pig feets, season to taste.
Let set 30 minutes in seasoning with vinegar.
Cook feet until done, add hot sauce and more vinegar, ketchup and barbecue sauce.
Let it cook down to a simmer.
Serve.
Place the pig's feet in a large