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 was surfing on the web a few days ago. Trying to find new, stirring ideas, inspirational dishes that I’ve never used before, to treat my loved ones with. Searching for quite some time yet could not come across any interesting things. Right before I wanted to give up on it, I found this scrumptious and easy dessert simply by chance. It looked so tempting
on its image, that required quick actions.
It absolutely was simple enough to imagine just how it’s created, its taste and how much boyfriend is going to like it. Actually, it is very easy to delight the guy when it comes to cakes. Anyway, I visited the page: Suncakemom and followed the simple instuctions that have been accompanied by great photos of the process. It just makes life quite easy. I can suppose it is a slight inconvenience to shoot snap shots in the midst of cooking in the kitchen because you usually have gross hands therefore i genuinely appreciate the time and effort she put in to build this post and recipe conveniently implemented.
That being said I am inspired to present my very own formulas in the same way. Many thanks for the thought.
I had been fine tuning the main recipe create it for the taste of my family. I can say it absolutely was an incredible outcome. They prized the flavour, the overall look and enjoyed having a sweet such as this during a stressful week. They basically asked for lots more, many more. Hence next time I’m not going to commit the same miscalculation. I’m gonna double the amount .
More pigs trotters recipes like this on 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.