Pig Foot (2)
This recipe is sized to fill an 8 quart pot.
PREP - (8 hrs - 5 min work)
MAKE - (4-1/2 hrs - 45 min work)
- Soak CHICKPEAS with water to cover and 2 t Salt
(yes, salt) for at least 8 hour. Drain.
- Split BONES lengthwise if large.
- Strip skin and trim fat from CHICKEN but leave as whole joints.
- Place in a large pot Bones, PIG FOOT, BEEF (in
one piece) and Chicken. Add Water to cover well and bring to
a rapid boil for about 5 minutes.
- Dump it all out into the sink, Wash the pot and rinse the meats to
remove all sludge.
- Place Bones only back in the pot. Add water to cover and
the Bay Leaves. Bring to a boil and simmer for at least 2 hours.
- Add Pig Foot and Chickpeas. Add water to cover as needed
and simmer another 30 minutes.
- Add Beef and water to cover as needed. Simmer another 1-1/2
- Cut CARROTS into large chunks, Trim LEEKS down to white
and light green. Split them in half lengthwise and wash out all the grit
from between the leaves. Cut CELERY stalks in half so they'll fit
in the pot. Peel ONION, split in half lengthwise and stick each
half with a clove. Mix all.
- Peel POTATOES and cut in half crosswise. Hold in cold water
- Stem SWISS CHARD but keep the leaves whole. Reserve the stems
for another use.
- When Beef has cooked for 1-1/2 hours, add Chicken,
Vegetable mix and Chorizo (as whole links). Add water
as needed to cover. Bring to a boil and simmer another 15 minutes.
- Now add Potatoes, Morcilla (in one piece), Salt
and Pepper. Again bring to a boil and simmer.
- After 10 minutes simmering put in the Swiss Chard.
- When the Potatoes are done you're ready to serve. Here's the traditional
way, but see also Note-9.
- Strain out all solids and de-fat the liquid (use your gravy
- Sort out and discard the bones, onion, leeks and anything else
- Cut into serving pieces the Beef, Pig Foot,
Chicken, Chorizo and Morcilla. A sharp
Chinese cleaver knife and a soft faced mallet are invaluable for
cutting chicken and pig foot bones). Arrange on a platter.
- Cut Vegetables, including Chard to convenient sizes
as needed and arrange on a platter along with Chickpeas.
- Add some of the liquid to each platter to keep the contents moist.
- Bring remaining liquid to a boil, add pasta and anything else you
want to make a soup course.
- Serve hot.