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Ингредиенты
- 3 lb Pigs' feet split
- 3Â 1/2 quart Water
- 3Â 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
- Â Â Lettuce leaves for serving
Инструкции
- 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.
- 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.
- 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.
- This recipe yields 4 to 6 servings.
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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% |
