SPICY PICKLED PIG FEET
a few baby carrots and cloves of garlic
first…put the trotters into a large stock pot filled with water. bring to a boil for about 5-10 minutes. pull out trotters and discard water. this helps remove any contaminants and just makes for clean feet. clean the pot and fill again with water and put the trotters in. you’re basically just cooking the feet in a good broth…however you do it is fine, but this is what i did…add 1 quartered onion, a few smashed garlic cloves, a couple of bay leaves, a large pinch of Mexican oregano and a splash of apple cider. bring to a boil, then to a simmer for about 2 to 3 hours or until trotters are very fork tender,(but not totally mush) and bones can easily be removed.
remove from broth and cool to the touch so you can remove as many bones as possible. try not to mangle the feet. try to keep the pieces whole or at least large. this batch was cooked just right so i was able to get every bone and still leave the feet in good shape.
strain and save the broth for something else. keep the bay leaves and chilis for the finished jar. the broth might not have too much meaty flavor, but it is full of collagen and very very viscous. i keep it for the next round of pig braising or use it in cold terrines.
next…in a medium sauce pan add the cider vinegar, cardamom pods, dried chilies, salt, sugar, peppercorns and red chili flakes. bring to boil, then a simmer. add de-boned trotters in and simmer on LOW for 10 to 15 minutes.
remove from heat. remove feet and put in jar(or jars) of choice. strain broth/cider mixture and keep the goodies like the cardamom, peppercorns, bay leaves etc to put in the jar. pour the cider over the trotters and put all your saved goodies in and around the trotters.
let come to room temp and refrigerate. let sit in fridge for at least a few days and up to 4 weeks (maybe even a little longer…if the seal is not broken). if you dig in to them, try and use with in 10 days. NOTE…i am not the food police and i don’t know for sure how long these keep…but they are “pickled” and that’s how long i have kept them.
serve them along with your charcuterie platter, on Mexican Street Tostados, slice on top a savory pulled pork slider…heck, you could use them as the pickle effect on a juicy big burger.