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 lately have some time, I had been surfing on the internet yesterday. Looking to find new, fascinating tips, inspiring dishes that I’ve never tasted before, to amaze my family with. Searching for a long time but could not discover lots of interesting stuff. Right before I wanted to give up on it, I came across this fabulous and easy treat by chance. It seemed so delicious on its photos, that required prompt actions.
It was not difficult to imagine how it’s made, how it tastes and how much my husband might want it. Actually, it is quite easy to impress the man in terms of cakes. Yes, I am a blessed one. Or maybe he is.Anyhow, I got into the website: Suncakemom and simply used the precise instuctions that had been coupled with superb shots of the procedure. It really makes life much simpler. I can suppose it is a slight inconvenience to take snap shots in the midst of baking in the kitchen because you typically have gross hands and so i highly appreciate the hard work she placed in to make this blogpost .
That being said I am empowered presenting my very own recipe in a similar fashion. Thanks for the concept.
I was fine tuning the original formula create it for the taste of my loved ones. I have to mention it was a great outcome. They prized the flavour, the overall look and enjoyed having a treat such as this during a lively week. They ultimately wanted even more, many more. So the next occasion I’m not going to commit the same miscalculation. I am gonna twin the quantity to get them pleased.
Thanks for SunCakeMom who made the pigs feet recipe a reaility
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.