Pig’s Feet Recipe
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 lately have a little time, I had been searching on the internet last week. On the lookout for new, fascinating ideas, inspirational meals that I have never tried before, to surprise my family with. Hunting for a long time but couldn’t find too many interesting things. Just before I wanted to give up on it, I discovered this fabulous and easy treat simply by chance. The dessert looked so yummy on its photos, it required rapid action.
It was easy to imagine how it is created, how it tastes and how much boyfriend will love it. Mind you, it is quite simple to impress the man when it comes to cakes. Anyways, I got into the blog: Suncakemom and simply followed the step by step instuctions that have been coupled with nice photos of the task. It really makes life much simpler. I could imagine that it’s a bit of a inconvenience to shoot photographs down the middle of cooking in the kitchen as you may usually have sticky hands and so i pretty appreciate the time and energy she placed in for making this post and recipe easily implemented.
That being said I am inspired presenting my own dishes in a similar fashion. Many thanks for the concept.
I was tweaking the initial mixture to make it for the taste of my loved ones. I can mention that it was a terrific outcome. They enjoyed the flavour, the thickness and enjoyed getting a delicacy like this during a stressful workweek. They quite simply requested even more, a lot more. So the next occasion I am not going to commit the same miscalculation. I am gonna double the amount to get them happy.
This Pigs Feet recipe is from 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.