Oaxacan pickled pig's feet

4 servings

Ingredients

Quantity Ingredient
3 pounds Pigs' feet; split
3½ quart Water
3½ cup Red wine vinegar
2 tablespoons Black peppercorns
6 Bay leaves
1 tablespoon Salt; plus
¾ teaspoon Salt
2 teaspoons Dried thyme
1 medium Carrot; peeled and diced
1 medium Poblano chile; stemmed, seeded,
; and diced
1 medium Red bell pepper; cored, seeded,
; and diced
1 medium Yellow bell pepper; cored, seeded,
; and diced
1 Jalapeno chiles - (1 to 2); stemmed, seeded,
; and minced
½ cup Olive oil
½ teaspoon Freshly-ground black pepper
Lettuce leaves for serving

Directions

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, 1½ 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- by ⅛-inch thick strips. Place the meat, carrot and all the peppers in a large mixing bowl. Add the olive oil, the remaining ½ cup red wine vinegar, the ¾ teaspoon salt and the pepper and toss well to combine. Cover and chill 2 to 4 hours. Serve cold on lettuce-lined plates. This recipe yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6167 broadcast 03-17-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-17-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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