Pig’s Feet Recipe

Pig’s feet isn’t the leanest cut nor the one with less bones but it certainly the tastiest of pork. Juicy, tender and irresistible.

As I lately have a little time, I was browsing on the internet yesterday. Trying to get new, stirring tips, inspirational meals that We have never tasted before, to delight my loved ones with. Searching for a long time yet couldn’t discover lots of interesting things. Just before I thought to give up on it, I discovered this delicious and easy treat by chance. The dessert seemed so fabulous on its pic, that called for instant action.

It absolutely was simple enough to imagine just how it’s made, how it tastes and just how much my husband will probably enjoy it. Mind you, it is extremely simple to keep happy the man when it comes to cakes. Anyway, I visited the site: Suncakemom and simply followed the simple instuctions that were coupled with great graphics of the process. It really makes life faster and easier. I can imagine that it is a slight hassle to take snap shots in the midst of cooking in the kitchen because you normally have sticky hands thus i genuinely appreciate the commitment she placed in to make this post and recipe conveniently followed.

With that in mind I am encouraged to present my personal formulas in the same way. Many thanks the concept.

I was fine tuning the initial mixture create it for the taste of my loved ones. I can tell you that it was a great success. They enjoyed the flavor, the overall look and loved having a treat like this in the middle of a hectic workweek. They basically requested even more, more and more. Thus the next occasion I am not going to make the same miscalculation. I am likely to double the amount .

This pigs trotters recipe is from SunCakeMom.

Heat oil in a pot.

Add the diced onion and saute it until it gets a translucent, glassy look for about 3 to 5 minutes.

Add the pig’s feet and mix it well then cook it for 5 to 10 minutes until the skin gets some golden brown color.

Add the paprika, parsley or celery, garlic and tomato.

Add water to submerge all the feet to around 3/4.

Place the lid on and simmer it on low heat for about 40 minutes or until the meat peals off the bones easily. Mind to have enough water during the cooking period or else it may burn down.

Remove the lid half an hour before finishing the cooking to reduce the excess water until the feet are only half or even less submerged.