| Barbecued Pig Feet
4 pig feet, split in half
1/2 cup of vinegar
salt to taste
2 chicken bouillon cubes
1 tablespoon of pickling spices
1 teaspoon of oregano
1 onion, quartered
1 teaspoon of cayenne
1 tablespoon of liquid smoke
1 cup of tomato catsup
Clean the pig feet well, and place them in a large pot. Cover with water and add the vinegar, salt to taste and bouillon cubes. Place he pickling spices, oregano and onion in a square of cheesecloth, tie it up and drop it in the pot. Bring to a boil, reduce heat and simmer until feet begin to be tender, about 2 to 2 1/4 hours.
Preheat oven to 350ºF. Remove the pig feet from the pot, reserving the liquid. Arrange the pig feet in a shallow roasting pan and pour about half of the reserved liquid over them. Mix the cayenne, liquid smoke and catsup and spread this mixture over the pig feet. (A prepared hot barbecue sauce may be used instead of this mixture.) Bake the pig feet at 350ºF. until done (about 1 hour), basting frequently with the pan juices. Serves 4 |
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