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 currently have some time, I was looking on the web last week. In search of new, interesting thoughts, inspiring dishes that I’ve never tasted before, to astonish my family with. Looking for quite some time yet couldn’t discover too many interesting things. Just before I wanted to give up on it, I discovered this yummy and easy dessert by chance. The dessert looked so mouth-watering on its pic, it called for rapid action.

It had been easy to imagine how it’s created, how it tastes and how much my husband will probably want it. Mind you, it is very simple to delight the guy when it comes to puddings. Anyways, I got into the webpage: Suncakemom and simply followed the detailed instuctions that were combined with impressive shots of the process. It just makes life faster and easier. I could suppose it’s a bit of a hassle to shoot photos in the midst of cooking in the kitchen as you may will often have sticky hands so that i sincerely appreciate the effort and time she placed in for making this blogpost and recipe easily followed.

Having said that I’m empowered presenting my own, personal dishes similarly. Thanks for the concept.

I had been tweaking the original formula create it for the taste of my family. I have to mention it turned out a great success. They loved the taste, the thickness and enjoyed getting a sweet like this in the midst of a lively week. They quite simply wanted more, many more. Hence next time I am not going to make the same miscalculation. I’m likely to multiply the volume to get them happy.

The origanal 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.

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