GRILLED PIGS FEET RECIPES

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SOUS VIDE GRILLED PIG'S FEET - SOUS VIDE RECIPES



Sous Vide Grilled Pig's Feet - Sous Vide Recipes image

This one is for the adventurous eaters out there. Yes, it’s sous vide grilled pig's feet. If you can get past the fat and cartilage (both physically and emotionally) there are lots of extremely tender and flavorful pork morsels to be had. NOTE: When you’re cooking something for this long, be sure to check the water level in your pot from time to time. You’ll most likely lose some to evaporation and you need to keep enough water in your vessel to keep your Anova Sous Vide Precision Cooker running. We’ve found that covering it with plastic wrap or foil really helps with water loss.

Provided by Emily Farris and Jeff Akin

Total Time 72 hours 00 minutes

Prep Time 12 hours 30 minutes

Yield Ingredients for 2

Number Of Ingredients 5

MOM'S NEW YEARS PIG'S FEET RECIPE | ALLRECIPES



Mom's New Years Pig's Feet Recipe | Allrecipes image

This is a recipe for trotters passed down over time in my family. This was made every New Year's Eve to bring in the new year. A relatively inexpensive African-American dish. Very delicious! Serve with homemade potato salad, Southern style greens and candied yams and cornbread. It is even better the next day, and it freezes well. Serve sprinkled with a little more vinegar or hot sauce to taste.

Provided by Gabbi Jordan

Categories     Meat and Poultry    Pork

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours 0 minutes

Yield 4 servings

Number Of Ingredients 10

8 pig feet, split
2 celery ribs, chopped
1 onion, chopped
¾ cup white vinegar
2 tablespoons red pepper flakes
2 tablespoons seasoned salt
1 tablespoon chopped garlic
1 teaspoon ground black pepper
2 bay leaves
water, or as needed to cover

Steps:

  • Thoroughly wash pig feet in cold water and place into a large pot or Dutch oven. Add celery, onion, vinegar, red pepper flakes, seasoned salt, garlic, black pepper, and bay leaves to the feet; pour in water to cover.
  • Bring to a boil, reduce heat to low, and simmer until meat is tender and falling off the bones, about 2 hours.

Nutrition Facts : Calories 459.3 calories, CarbohydrateContent 14.9 g, CholesterolContent 177.9 mg, FatContent 27.9 g, FiberContent 4.6 g, ProteinContent 39 g, SaturatedFatContent 7.5 g, SodiumContent 1629.1 mg, SugarContent 5.3 g

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