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6
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6
1/2
3
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a/r
6
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6
2
1/2
5
1/2
1/2
3/4
1/2
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#
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T
t
qt
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oz
---
t
T
t
in
T
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Pig's Feet (1)
-- Cure
Salt
Saltpeter (2)
Water
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Vinegar (3)
Onion
-- Spices
Chilis dry (4)
Bay Leaf
Peppercorns
Cloves
Coriander seed
Mustard seed
Ginger sliced
Salt
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Make: - (3+ days - about 2 hrs work)
This recipe fits in two 1/2 gallon kimchee jars.
- Prepare jars sufficient to hold the feet. They should be as sterile as
possible (a thorough cleaning with a strong disinfecting cleanser like
Comet or an even stronger "institutional" version seems to do fine).
- Wash PIG FEET well to remove all bone particles.
- Mix the Cure in a large pot, then add the Pig Feet Bring
the pot to just short of a boil (210°F/99°C). Hold it there for
a few minutes so the feet are warmed through (if it boils you'll have to
deal with the scum).
- Set aside, tightly covered, for 12 hours or a bit more.
- Bring up to around 180°F/82°C and hold there until feet
are cooked to the right state (see Note-6).
At this low temperature that will take as much as 3 hours. They are
done when the large bones could be pulled out, but not too easily.
- Drain the Pig Feet. Rinse any scum off them and remove any
bones that are loose and not serving any purpose.
- Clean the pot and return the Pig Feet. Pack them down, then
pour in enough VINEGAR to just cover. Remove the
Pig Feet again and set aside.
- Cut ONION into lengthwise wedges and stir into the Vinegar,
then stir in all Spices. Bring to a boil and simmer for about 20
minutes.
- Put the Pig Feet back in and bring to a full boil. Turn off
heat and with tongs, transfer the Feet into the sterile jars. Pour the
pickle vinegar over to cover. You can strain it or not, as you wish. If
you have extra pickling vinegar save it in a separate jar for topping
off as you remove pig's feet from the jar.
- Cover jars tightly and let sit in a cool place for 3 days or more
before you start eating them (yeah, sure, like you're going to be able
to do that).
- When serving, rinse in warm water to reduce acidity.
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