| Pig Feet
4 pig feet, split lengthwise
2 medium onions, halved
salt to taste
4 peppercorns
1/2 teaspoon of crushed red peppers
1 bay leaf
2 cloves garlic
1 onion, chopped
1 green pepper, diced
1 cucumber, diced
lemon juice
1/2 cup of vinegar
Singe any hairs that might be on the skin of the pig feet, wash the feet well and put them in a large pot. Cover with water and add the halved onions, salt, peppercorns, red peppers, bay leaf, and garlic. Bring to a boil, cover and simmer for about 3 hours, or until the skin loses its pink color. Remove the pig feet, strain the pot liquor, and reserve. The pig feet may be stored in the pot liquor in the refrigerator until ready to serve.
Reheat the pig feet in the pot liquor. Lift them out and put them in a bowl with the chopped onion, green pepper, and diced cucumber. Sprinkle with lemon juice, salt, pepper and more crushed red pepper to taste. Add 1/2 cup of vinegar and 1 1/2 cups of the hot pot liquor. Toss gently until well mixed, and serve slightly cool. Serves 4 |
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