Pigs Feet The Ugly DucklingFrom whuebl 8 years ago
- 3 lbs split pigs feet; more or less shopping list
- 8 ea peppercorns shopping list
- 4 ea cloves garlic, minced or mashed shopping list
- 2 ea allspice shopping list
- 2 quarts water shopping list
- 10 stems parsley, chopped shopping list
- 1 cup onion odds and ends or 1/4 cup chopped onion shopping list
- 1 pint beef stock shopping list
- 1 squirt hot sauce shopping list
How to make it
- Cook in a slow cooker on low for at least 12 hours.
- Strain the liquid.
- Pick the meat from the bones - you will have at least 1/2 lb meat and yes, it is a labor of love.
- Freeze the leftover "pickin's" for use in black bean soup, bulk sausage and other delights.
- The stock should be refridgerated (it will gel) and the fat taken off the top.
- Put the defatted stock back in the crockpot the next day with smoked pork neck bones, onions and parsley and leftover beef stock and what have you in the fridge?
- Cook another 12 hours or more on low.
- The stock should be stored in the fridge or frozen.... it is incredibly delicious! Can be used for black bean soup or the basis for just about any soup.
- When you serve these results, be sure to wait until your guests TRY the meal items before announcing what is in them... you may just get a dining room full of converts as I am.
- Note: some cooks boil the pigs feet for a couple of minutes FIRST before cooking them as above... discarding the boiling liquid from this step, if used.
The Cookwhuebl Annapolis, MD
The Rating3 people
Good Recipe thank you! Joymariemystic_river1 in Bradenton loved it
Love pigs feet anyway that they are fixed.You might like the post I made called galatz. Thanks for posting...Bobrobertg in loved it
OH MY GOSH!!! PIGS FEET!!! I grew up enjoying pigs trotters and I miss the way my Mother made them. For some reason, they just tasted better than mine or any others. The one herb that my Mother used that I think must never be omitted was a couple of ...morelor in Toronto loved it