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  • Simmered Pig's Feet

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    Simmered Pig's Feet
    Servings: 12
    by Global Cookbook
    92760 recipes
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    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. 1. PLACE 64 LB Frzn PIGS' FEET IN STOCK POT Or possibly STEAM-JACKETED KETTLE.
    2. 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.
    3. 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.
    4. NOTE: 1. IN STEP 1, 2 3/4 Ounce (2 2/3 TBSP-8 CLOVES) DRY Chopped GARLIC MAY BEUSED.
    5. 2. IN STEP 1, 3 LB 6 Ounce DRY ONIONS A.P. WILL YIELD 3 LB QUARTERED DRY ONIONS.
    6. 3. IN STEP 1, 6 Ounce (2 C.) DEHYDRATED ONIONS MAY BE USED. SEE
    7. 4. If you like, SERVE WITH Warm SAUCE AND VINEGAR.
    8. SERVING SIZE: 1 PIG'S FO

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