Serving
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Boiled Pig Feet
Ireland
  -   Cruibins / Crubeens
Serves
Effort:
Sched:
DoAhead:  
8 app  
**
3 hr  
Most
I love pig feet prepared many ways. This one I have served as a party dish. I put them in a baking dish, brush the sauce over and run in the oven at 450°F until lightly browned on top and put them out when they've cooled enough to handle without pain. Be sure there are plenty of napkins and somewhere to dispose of the bones.



6
8
4
10
6
6
1
1
2
6
1


1
1
2/3
1
1
1
#
oz
oz





c
c
t


cl
t
c
t
t
T
Pig Feet (1)
Onion
Carrots
Peppercorns
Cloves
Parsley sprig
Thyme sprig  
Bay Leaf
Ale, Irish
Water
Salt

Sauce
Garlic
Pepper black
Butter
Mustard, dry
Sugar, brown
Vinegar
Pig Feet
  1. Wash PIG FEET well to remove saw residue.
  2. Peel ONION and cut into quarters lengthwise. Cut CARROTS into 1 inch lengths.
  3. Put All Items in a pot and boil for about 2-1/2 hours,
  4. Serve warm or at room temperature.
Sauce
  1. Crush GARLIC and chop exceeding fine. Grind Pepper. Melt Butter and mix All Items.
NOTES:
  1. Pig Feet: These weigh about 1 pound each and should be sawed into about 6 pieces by your butcher (1 cut lengthwise, two cuts crosswise). The Philippine markets in Los Angeles sell them in trays of three, already cut into 8 pieces each, a good size for party appetizers.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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