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 some time, I was looking on the web the other day. On the lookout for new, stirring tips, inspirational recipes that I’ve never tasted before, to delight my family with. Looking for quite some time but couldn’t come across lots of interesting stuff. Just before I wanted to give up on it, I came across this tempting and simple treat simply by luck on Suncakemom. The dessert seemed so yummy on its photo, it required fast actions.
It was not so difficult to imagine how it’s made, its taste and how much my hubby is going to enjoy it. Mind you, it is quite easy to delight him when it comes to puddings. Yes, I’m a blessed one. Or possibly he is.Anyways, I visited the webpage and then followed the detailed instuctions that had been coupled with great snap shots of the method. It really makes life rather easy. I could suppose it is a bit of a effort to shoot snap shots in the middle of baking in the kitchen as you may will often have sticky hands thus i seriously appreciate the time and energy she devote to build this post and recipe conveniently implemented.
That being said I am empowered presenting my personal recipes in a similar fashion. Appreciate your the concept.
I had been fine tuning the main mixture create it for the taste of my family. I must tell you it had been an incredible success. They enjoyed the flavour, the thickness and loved getting a treat such as this in the middle of a stressful week. They basically demanded lots more, more and more. Thus next time I’m not going to make the same mistake. I’m gonna multiply the quantity to get them delighted.
There are more pigs trotters recipes at 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.