Pigs Foot Au Pied Du Cochon Recipes
FRENCH CANADIAN "RAGOûT DE PATTES DE COCHON" (STEWED PIG'S FEET) RECIPE
The Ragoût de Pattes de Cochon (Stewed Pig's Feet) is a classic French Canadian meal served as a side dish with a turkey for Christmas dinner.
Provided by Lyne
Categories Recipes
Time 3h30m
Number Of Ingredients 12
Steps:
- Take the pork's feet and cut the skin from top to bottom with a kitchen scissor. Remove the meat from the feet with a knife and put in a medium bowl.
- Add salt, cinnamon, ground cloves and nutmeg, and mix.
- In a large saucepan over medium heat add oil. When oil is hot, add pork feet mixture, and cook until they meat is a dark brown colour.
- In a skillet at medium heat, add 1 tbs of vegetable oil. When oil is hot, add 1 cup of onions and cook until they are grilled- slightly brown.
- When the meat is nicely grilled, add the lukewarm water and roasted onions.
- Cover and let cook at low for about 2 hours.
- In a jar (Mason), add 1 cup of water and the browned flour. Close lid and shake until it's mixed.
- Pour in the stew, stir regularly until the gravy has thicken (15 -30 minutes). If you find the gravy is not thick enough, add 4 more tablespoon of brown flour with 1/2 cup of warm water. Repeat as necessary.
Nutrition Facts : Calories 564 kcal, Carbohydrate 10 g, Protein 44 g, Fat 37 g, SaturatedFat 15 g, Cholesterol 165 mg, Sodium 767 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 20 g, ServingSize 1 serving
OAXACAN PICKLED PIGS' FEET
Provided by Food Network
Categories main-dish
Time 12h
Yield 4 to 6 servings
Number Of Ingredients 15
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.
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