Licia Bobesha Recipes Pig’s Feet Recipe

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 most recently have some time, I was looking on the internet last week. In search of fresh, exciting tips, inspiring dishes that I’ve never tested before, to astonish my family with. Hunting for quite some time yet could not find lots of interesting stuff. Just before I wanted to give up on it, I found this scrumptious and simple treat simply by chance. It looked so tempting

on its pic, it required quick actions.

It had been easy to imagine how it’s created, its taste and just how much boyfriend is going to want it. Mind you, it is rather simple to please him in terms of desserts. Anyhow, I went to the blog: Suncakemom and used the simple instuctions that have been combined with wonderful pictures of the process. It really makes life quite easy. I can suppose it’s a slight effort to shoot photographs in the middle of baking in the kitchen because you typically have gross hands so I highly appreciate the time and effort she placed in to build this post and recipe easily followed.

With that said I’m encouraged presenting my own, personal recipe in a similar fashion. Many thanks the thought.

I was tweaking the original recipe create it for the taste of my family. I have to tell you it had been a great success. They loved the flavor, the thickness and enjoyed having a delicacy such as this in the middle of a hectic workweek. They basically demanded more, many more. Thus the next time I’m not going to make the same miscalculation. I am going to multiply the amount .

Many Thanks to suncakemom for the luscious pigs trotters recipe.

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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