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Simmered Pig's Feet
Ingredients
- 5 1/4 gal WATER, BOILING
- 64 lb PIGS FEET FZ
- 2 tsp GARLIC DEHY GRA
- 3 lb ONIONS DRY
- 3 Tbsp. PEPPER BLACK 1 LB CN
- 9 x BAY LEAVES
- 2 3/4 gal VINEGAR CIDER
- 6 Tbsp. SALT TABLE 5LB
Directions
- 1. PLACE 64 LB Frzn PIGS' FEET IN STOCK POT Or possibly STEAM-JACKETED KETTLE.
- ADDWATER, SALT, BAY LEAVES, GARIC, RED PEPPERS, AND ONIONS. COVER; BRING TO A BOIL; REDUCE HEAT; SIMMER 2 1/2 Hrs Or possibly Till TENDER.
- 2. PLACE PIGS' FEET IN SERVING PANS. Add in Sufficient COOKING LIQUID TO HALF COVEPIGS' FEET. REMOVE BAY LEAVES BEFORE SERVING. EACH PORTION: 1 PIG'S FOOT.
- NOTE: 1. IN STEP 1, 2 3/4 Ounce (2 2/3 TBSP-8 CLOVES) DRY Chopped GARLIC MAY BEUSED.
- 2. IN STEP 1, 3 LB 6 Ounce DRY ONIONS A.P. WILL YIELD 3 LB QUARTERED DRY ONIONS.
- 3. IN STEP 1, 6 Ounce (2 C.) DEHYDRATED ONIONS MAY BE USED. SEE
- 4. If you like, SERVE WITH Warm SAUCE AND VINEGAR.
- SERVING SIZE: 1 PIG'S FO
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