Soul Food Pig’s Feet
So it’s that wonderful time of year again….. where we prepare to exit one calendar year and move into the next. And us American’s celebrate the New Year’s by throwing a party or dinner, and gathering with our friends and family to count the New Year’s in. And one of the things black southerners in particular love to cook for their New Year’s dinner are pig’s feet, black eyed peas are another New Year’s dinner tradition in the U.S. Now there are an abundance of people who don’t eat pork for either religious or health reasons, but for those of us who do…. we know how delicious and pleasurable some good ole pig’s feet can be especially if cooked right. I’m going to share with you a very simple and easy way to make some of the juiciest, most flavorful, tender pig’s feet that you are going to ever taste in your life. These boys are FALLING OFF THE BONE TENDER, and the ingredients we use gives them so much FLAVOR. I’m talking about, bone sucking, toe curling, wanna SMACK YO MAMA flavor…..Yea sounds just like a FOODGASM. These pig’s feet are to die for… they’re that delicious. They’ll leave you smacking like a cow, and humming like them old southern church mother’s do during prayer. Hahahahaha That’s what soul food is all about… it TOUCHES and penetrates your soul….Giving you an outer body experience. So give it a shot… YOU ARE GOING TO FALL IN LOVE WITH THIS RECIPE!!!!!
1. The first thing you want to do is unthaw and rinse your pig’s feet so place your pig’s feet in a big bowl of cool water. Add 1 tbs salt to the water and let your pig’s feet sit in the salt water solution until they unthaw. Once they unthaw, rinse and scrub them with the salt water solution.
2. Chop up your onions, peppers, and celery into small pieces.
3. Combine your 1 qt of water, vinegar, Worcestershire sauce, and cornstarch. Now on my previous pigs feet video/recipe I used 1qt of vegetable stock plus 2qts of water. So instead of using 3qts of water you can use 1qt of vegetable stock and 2qts of water just to enhance the flavor. Stir everything in well until the flour dissolves. This is what’s called a slurry. The cornstarch will create a light gravy for the pig’s feet. If you don’t want a light gravy along with your pig’s feet, don’t add the cornstarch.
4. Place a large pot over medium heat.
5. Add your pig’s feet, your chopped vegetables, the minced garlic, and the butter.
6. Follow that up by adding your seasonings (except for the crushed red peppers), your slurry, and an additional 2 qts of water.
7. Cover your pig’s feet with a lid leaving a crack on the sides so the liquid doesn’t overflow. Covering them is important as that’s what gets them tender. Now you may want to let the liquid simmer down half way first before covering with a lid because even with the crack on the side it still may overflow while the liquid is pretty high.
8. Let the pig’s feet simmer for 3-1/2 hours. Once done, add your crushed red pepper flakes and hot sauce.
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