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 recently have a little time, I was searching on the internet yesterday. On the lookout for fresh, interesting thoughts, inspirational recipes that I have never tasted before, to treat my family with. Hunting for quite some time but could not come across too many interesting things. Right before I wanted to give up on it, I discovered this delicious and easy treat simply by chance. It seemed so fabulous on its image, it required prompt actions.
It was not difficult to imagine how it’s created, its taste and how much my husband is going to enjoy it. Actually, it is quite easy to impress the man when it comes to puddings. Anyways, I got into the blog: Suncakemom and used the step by step instuctions that had been combined with impressive graphics of the task. It just makes life less difficult. I could imagine that it’s a bit of a effort to take photographs in the middle of baking in the kitchen as you ordinarily have gross hands therefore i genuinely appreciate the effort and time she placed in to make this blogpost .
With that in mind I’m encouraged to present my own dishes similarly. Many thanks the concept.
I had been tweaking the initial formula to make it for the taste of my family. I must mention it had been a great success. They prized the taste, the overall look and loved getting a sweet such as this in the middle of a busy week. They quite simply wanted lots more, a lot more. So the next time I’m not going to make the same miscalculation. I’m going to double the volume to keep them pleased.
The pigs feet recipe is provided by 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.
