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Рецепт Oaxacan Pickled Pigs" Feet

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0 голосов | 1707 визитов
Порций: 4

Ингредиенты

Cost per serving $2.78 view details
  • 3 lb Pigs' feet split
  • 3 1/2 quart Water
  • 3 1/2 c. Red wine vinegar
  • 2 Tbsp. Black peppercorns
  • 6 x Bay leaves
  • 1 Tbsp. Salt plus
  • 3/4 tsp Salt
  • 2 tsp Dry thyme
  • 1 med Carrot peeled and diced
  • 1 med Poblano chile stemmed, seeded, and diced
  • 1 med Red bell pepper cored, seeded, and diced
  • 1 med Yellow bell pepper cored, seeded, and diced
  • 1 x Jalapeno chiles - (1 to 2) stemmed, seeded, and chopped
  • 1/2 c. Extra virgin olive oil
  • 1/2 tsp Freshly-grnd black pepper
  •     Lettuce leaves for serving

Инструкции

  1. Place the pigs' feet, water, 3 c. of the red wine vinegar, the black peppercorns, bay leaves, 1 Tbsp. of the salt and the dry thyme in a large stockpot. Bring to a boil, reduce to a simmer and cook, uncovered, till the skin starts to pull away from the bones and the meat slips off easily when pierced with a fork, 1 1/2 to 2 hrs. Set aside to cold completely, then chill 1 hour.
  2. Remove and throw away the outer layer of skin and fat from the pigs' feet and throw away the bones. Slice the meat and soft cartilage into 1- by 1/8-inch thick strips.
  3. Place the meat, carrot and all the peppers in a large mixing bowl. Add in the extra virgin olive oil, the remaining 1/2 c. red wine vinegar, the 3/4 tsp. salt and the pepper and toss well to combine. Cover and refrigerate2 to 4 hrs. Serve cool on lettuce-lined plates.
  4. This recipe yields 4 to 6 servings.

Nutrition Facts

Amount Per Serving %DV
Serving Size 1125g
Recipe makes 4 servings
Calories 304  
Calories from Fat 241 79%
Total Fat 27.29g 34%
Saturated Fat 3.79g 15%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 503mg 21%
Potassium 255mg 7%
Total Carbs 6.18g 2%
Dietary Fiber 2.1g 7%
Sugars 1.78g 1%
Protein 1.08g 2%
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