Pig’s Feet Recipe

Pig’s feet isn’t the leanest cut nor the one with less bones but it certainly the tastiest of pork. Juicy, tender and irresistible.

As I currently have a little time, I had been looking on the internet last week. Looking for new, challenging thoughts, inspirational recipes that I have never tried before, to astonish my loved ones with. Searching for a long time yet could not discover any interesting things. Right before I wanted to give up on it, I discovered this fabulous and simple dessert simply by chance. The dessert looked so delicious on its image, that called for immediate actions.

It had been not difficult to imagine the way it is made, its taste and just how much my hubby might like it. Actually, it is quite simple to delight him when it comes to treats. Yes, I’m a lucky one. Or perhaps he is.Anyway, I went to the webpage: Suncakemom and then followed the step-by-step instuctions that had been combined with superb graphics of the operation. It just makes life much simpler. I could suppose it’s a slight inconvenience to shoot pics in the middle of cooking in the kitchen as you will often have gross hands so I seriously appreciate the effort and time she placed in to build this post and recipe conveniently followed.

With that in mind I am inspired presenting my own recipes in the same way. Appreciate your the idea.

I had been tweaking the main mixture create it for the taste of my loved ones. I must say it had been a great outcome. They prized the flavor, the structure and loved having a sweet such as this in the midst of a stressful week. They basically demanded lots more, a lot more. Thus the next time I’m not going to commit the same miscalculation. I am going to multiply the volume .

For more pigs feet recipes check out SunCakeMom

Heat oil in a pot.

Add the diced onion and saute it until it gets a translucent, glassy look for about 3 to 5 minutes.

Add the pig’s feet and mix it well then cook it for 5 to 10 minutes until the skin gets some golden brown color.

Add the paprika, parsley or celery, garlic and tomato.

Add water to submerge all the feet to around 3/4.

Place the lid on and simmer it on low heat for about 40 minutes or until the meat peals off the bones easily. Mind to have enough water during the cooking period or else it may burn down.

Remove the lid half an hour before finishing the cooking to reduce the excess water until the feet are only half or even less submerged.

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