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Southern Low Country Braised Pig's Feet
This recipe sings low country with high notes. A very significant part of African American heritage and culture. Pig's feet, along with the other 'undesirable' discarded parts, like ears and chittlins' were a staple in the slaves' diets as well as pinto beans and cornbread, also their personal vegetable gardens. This was sustainable and less expensive food for the slave owners to provide for their chattel. The notion of "eating high on the hog" has historical significance, in that the better cuts and desirable portions of the hog were higher up on the animal, hence more expensive and predominantly consumed by the upper middle class to wealthy. Surprisingly enough however, slaves ate better than another historical social class at the time the "poor white trash". Progression of time and persistence has afforded African Americans obviously more variety and the spoils of the entire animal, but there is still a place in many of our hearts for the cuisine that fueled our ancestors. Ingredients
- 5 lbs. split pig's feet, washed
- 1 large onion, quartered
- 2 stalks celery, cut into fifth's
- 3 cloves garlic, pressed or finely minced
- 1 soft chicken bouillon cube
- 1/4 c. vinegar
- water
- olive oil for drizzling
- SPST
Directions
- In a 6 quart dutch oven drizzled with olive oil, add veggies and bouillon and cook over medium high heat until fragrant, about 5 minutes. Add pig's feet and vinegar, and fill until just covered with water.
- Bring up to a boil and let cook for 10 minutes, skimming the top as needed. Cover, then reduce to medium heat. Cook at a rolling simmer for several hours, until feet are fork tender but not falling off the bone. The liquid should be reduced by about 4/5. This is a somewhat thick unctuous broth to be served with the pig feet if desired.
- Serve with mustard, hot sauce, vinegar, and/or other acidic condiments with plenty of sliced sandwich bread.
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