Recipes
Pork feet, the traditional recipe
Preparing pig's feet is very simple. For this version, just a few ingredients are needed and the result will be very delicious.
The recipe for pig's feet is as simple as it is delicious. With an unmistakably rustic flavour, it is a meat-based dish that will win you over at first taste. Although the cooking times are a little long , the result is unbeatable.
To make this dish delicious, just a few genuine ingredients are enough, those belonging to the peasant tradition: with onions, peppers and little else, everything manages to take on flavour. Let's see how to prepare a simple but tasty dish.
Preparation
Pork feet
First of all, if there is any residual fluff, pass the feet over the heat and then wash them carefully.
After cleaning them, fill a pan with plenty of water . Salt it and put it on the heat. Cook the feet for 3 hours but during this time you will have to change the water every 30 minutes , transferring them to a pan in which you have previously boiled more water.
Once cooked you can bring them to the table as you see fit. We chopped garlic , onion and celery and browned everything in a pan with plenty of oil .
Open the pepper to empty the inside and cut it into strips. Add it to the sauce and cook for 10 minutes.
Then add the meat, season with salt and pepper and leave for 30 minutes so that the flavors have time to blend.
There are different ways to cook pig's feet and our advice is to focus on rustic and genuine ingredients. For example, try the pig's feet with boiled cannellini or borlotti beans (300 g will be enough). Let them flavor in the sauté, add the feet and, if desired, a can of peeled tomatoes , and leave to cook until the sauce has reduced.
Alternatively, you can shred the meat from the legs (it will come off easily once cooked) and serve it in a salad, seasoned with parsley, onion, oil and vinegar or transform it into a delicious pulled pork .
Conservation
The recipe for pig's feet is a delicious meat-based second course. The best advice is to enjoy it as soon as it is ready or keep it for a few hours, covered.
Read also
Batsoà, the "silk stockings" of Piedmontese cuisine
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