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Add a photoПорций: 12
Ингредиенты
- 5 1/4 gal WATER, BOILING
- 64 lb PIGS FEET FZ
- 2 tsp GARLIC DEHY GRA
- 3 lb ONIONS DRY
- 3 Tbsp. PEPPER BLACK 1 LB CN
- 9 x BAY LEAVES
- 2 3/4 gal VINEGAR CIDER
- 6 Tbsp. SALT TABLE 5LB
Инструкции
- 1. PLACE 64 LB Frzn PIGS' FEET IN STOCK POT Or possibly STEAM-JACKETED KETTLE.
- ADDWATER, SALT, BAY LEAVES, GARIC, RED PEPPERS, AND ONIONS. COVER; BRING TO A BOIL; REDUCE HEAT; SIMMER 2 1/2 Hrs Or possibly Till TENDER.
- 2. PLACE PIGS' FEET IN SERVING PANS. Add in Sufficient COOKING LIQUID TO HALF COVEPIGS' FEET. REMOVE BAY LEAVES BEFORE SERVING. EACH PORTION: 1 PIG'S FOOT.
- NOTE: 1. IN STEP 1, 2 3/4 Ounce (2 2/3 TBSP-8 CLOVES) DRY Chopped GARLIC MAY BEUSED.
- 2. IN STEP 1, 3 LB 6 Ounce DRY ONIONS A.P. WILL YIELD 3 LB QUARTERED DRY ONIONS.
- 3. IN STEP 1, 6 Ounce (2 C.) DEHYDRATED ONIONS MAY BE USED. SEE
- 4. If you like, SERVE WITH Warm SAUCE AND VINEGAR.
- SERVING SIZE: 1 PIG'S FO
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2647g | |
| Recipe makes 12 servings | |
| Calories 230 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3603mg | 150% |
| Potassium 815mg | 23% |
| Total Carbs 19.06g | 5% |
| Dietary Fiber 2.2g | 7% |
| Sugars 7.96g | 5% |
| Protein 1.38g | 2% |
