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 recently have a little time, I was browsing on the internet yesterday. Trying to get fresh, interesting ideas, inspiring dishes that I’ve never used before, to treat my loved ones with. Searching for a long time but couldn’t discover too many interesting stuff. Just before I wanted to give up on it, I ran across this delightful and simple dessert by chance over Suncakemom. The dessert looked so scrumptious on its image, it called for immediate actions.
It was easy to imagine the way it’s created, how it tastes and just how much my husband is going to want it. Actually, it is very easy to impress the guy in terms of treats. Anyhow, I went to the site and simply used the step by step instuctions that have been coupled with wonderful snap shots of the method. It really makes life quite easy. I can suppose it is a slight effort to take photographs down the middle of cooking in the kitchen because you most often have gross hands thus i pretty appreciate the time and effort she put in for making this blogpost and recipe easily implemented.
That being said I am empowered presenting my own recipe in a similar fashion. Appreciate your the concept.
I had been tweaking the original formula to make it for the taste of my family. I must tell you it had been an awesome outcome. They loved the taste, the thickness and enjoyed having a sweet such as this in the middle of a stressful week. They quite simply demanded more, more and more. Hence the next time I’m not going to commit the same miscalculation. I am gonna twin the quantity to get them happy.
You can find 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.