Mexican Pig Feet Recipes

OAXACAN PICKLED PIGS' FEET

Steps:

• Place the pigs' feet, water, 3 cups of the red wine vinegar, the black peppercorns, bay leaves, 1 tablespoon of the salt and the dried thyme in a large stockpot. Bring to a boil, reduce to a simmer and cook, uncovered, until the skin starts to pull away from the bones and the meat slips off easily when pierced with a fork, 1 1/2 to 2 hours. Set aside to cool completely, then refrigerate 1 hour.
• Remove and discard the outer layer of skin and fat from the pigs' feet and discard the bones. Slice the meat and soft cartilage into 1 x 1/8-inch thick strips.
• Place the meat, carrot and all the peppers in a large mixing bowl. Add the olive oil, the remaining 1/2 cup red wine vinegar, the 3/4 teaspoon salt and the pepper and toss well to combine. Cover and chill 2 to 4 hours. Serve cold on lettuce-lined plates.

MOM'S NEW YEARS PIG'S FEET

Steps:

• Thoroughly wash pig feet in cold water and place into a large pot or Dutch oven. Add celery, onion, vinegar, red pepper flakes, seasoned salt, garlic, black pepper, and bay leaves to the feet; pour in water to cover.
• Bring to a boil, reduce heat to low, and simmer until meat is tender and falling off the bones, about 2 hours.

PAKSIW NA PATA (PIG'S FEET STEW)

Steps:

• Combine the pig's feet, vinegar, water, soy sauce, onion, garlic, peppercorns, bay leaves, sugar, and salt together in a stockpot; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low; allow the stew to simmer, stirring occasionally, until the meat pulls easily from the bones and the liquid has thickened, about 1 hour. Serve hot.

SOUTHERN STYLE PIGS FEET

Steps:

• Place all ingredients in large dutch oven. Add water to cover pigs feet. Boil until tender. Add more water if necessary. Serve with cornbread.

BOILED PIG FEET

Steps:

• I never measure My ingredients when I make this dish. I always season to taste and I suggest you do the same. I am very heavy on seasoning. I like My foods to be full of flavor.
• Wash the pig feet in the pot that you are going to cook them inches.
• Add vinegar to the pot. Making sure the feet get a good coating. Massage the vinegar into the meat.
• Add the other ingredients instead of the bay leaves.
• massage the ingredients into the meat and vinegar.
• Stick your finger into the mix to taste the seasoning. If it needs more or whatever ingredient add it and continue the massage.
• Add water to the pot and the bay leaves. Stir the feet around in the pot. Taste the seasoned water. If it needs more seasoning add more. Continue to add seasoning and vinegar to the water as it boils if you think it needs more flavoring. Cook on low fire for 4 hours or until it is tender. Cook it according to how you like to eat them.

MENUDO WITH PIG'S FEET

Steps:

• 1. Toppings ' Lemon, Oregano, Chopped Onion, Fresh Cilantro and Crushed Red Pepper. Torta Bread Brushed with Olive Oil and Cooked on the Comal aka' Iron Skillet'
• 2. To a big stock pot add the water, the Rinsed Pigs Feet and the Onion and Garlic Cloves. add Salt. Cook for 1/2 hour. While it's cooking clean and cut the Honeycomb Tripe into bite sized pieces. You can add 1/2 Cup of Vinegar to remove odor. Rinse Very Well.
• 3. After the Pigs Feet cook for 1/2 an hour add the cleaned Honeycomb Tripe to the stock pot. Add the Bay Leaf. Cook on Medium /Low Heat.
• 4. While it's cooking add the red de-seeded Chili to a separate pot of boiling water. Let it soften for approx 2 hours. Add Chili to a blender and add 3 Garlic Cloves a small tsp of Oregano, Salt, 1/2 Cup of drained Hominy and some of the boiled water from the chili. Blend. Set aside.
• 5. Add Hominy 'drained and 'rinsed well' to the pot of Tripe and Pigs feet and then add the Red Chili Blend directly into the big pot through a strainer. Cook for 30 to 45 min more.
• 6. When done serve in big bowls and top with Oregano, Chopped Onion, Fresh Cilantro and Crushed Red Pepper. Also Squeezed Lemon . Dip the Bread into the Juice.. It's really good.