Oaxacan Pickled Pigs' Feet

Recipe Ingredients

3 lbs	1362g / 48oz	Pigs' feet - split
3 1/2		Water
3 1/2 cups	829ml	Red wine vinegar
2 tablespoons	30ml	Black peppercorns
6		Bay leaves
1 tablespoon	15ml	Salt - plus
3/4 teaspoon	3.8ml	Salt
2 teaspoons	10ml	Dried thyme
1 teaspoon	5ml	Carrot - peeled and diced (medium)
1 teaspoon	5ml	Poblano chile - stemmed, seeded, (medium) and diced
1		Red bell pepper - cored, seeded, (medium) and diced
1		Yellow bell pepper - cored, seeded, (medium) and diced
1		Jalapeno chiles - (1 to 2) - stemmed, seeded, and minced
1/2 cup	118ml	Olive oil
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Lettuce leaves for serving

Recipe Instructions

Place the pigs' feet, water, 3 cups of the red wine vinegar, the black peppercorns, bay leaves, 1 tablespoon of the salt and the dried thyme in a large stockpot. Bring to a boil, reduce to a simmer and cook, uncovered, until 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 hours. Set aside to cool completely, then refrigerate 1 hour.

Remove and discard the outer layer of skin and fat from the pigs' feet and discard 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 the olive oil, the remaining 1/2 cup red wine vinegar, the 3/4 teaspoon salt and the pepper and toss well to combine. Cover and chill 2 to 4 hours. Serve cold on lettuce-lined plates.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6167 broadcast 03-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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