 A TRAILERTRASH COOKBOOK 
JELLIED PIGS FEET
3 lbs. pigs feet, chopped in 1/2 lengthwise
2 tbsp. salt
1 tsp. paprika
1 lg. onion, with skins
1 tsp. pepper
2 cloves garlic
Singe pigs feet by holding with fork over gas
flame. Scrub and wash. Boil in large pot for
a few minutes. Pour off water. Add fresh water,
just enough to cover, bring to boiling and skim
if necessary. Simmer slowly. Add garlic, onion,
salt, pepper and paprika. Cook about 4 to 5 hours
or until bones and meat are falling apart.
Divide meat in equal portions into dishes with
gelatin and let stand overnight in a cold place
to set.
|              |
SWEET AND SOUR PIG'S FEET
4 lbs. pig's feet
Water to blanch
2 oz. or 4 thumb-sized pieces of ginger, peeled & cut into medium-size
chunks
2 tbsp. vegetable oil
2 1/2 c. black rice vinegar
1/4 c. white vinegar
1 c. brown sugar
1 c. white sugar
1 c. water
1/2 tsp. salt
8 hard-boiled eggs, shells removed
Ask butcher to split pig's feet in half lengthwise, then cut crosswise
into 1 inch pieces. Blanch pig's feet in large pot
by pouring boiling water over them for 1 minute. Brown pig's feet with the
oil in a large pot, then add all the other ingredients except the eggs.
Boil ginger over medium heat in another pot for 20
minutes. Drain and discard liquid. Add ginger to pig's feet, cover and
cook over medium- low heat for 1 1/2 to 2 hours or until pig's
feet are tender. Stir occasionally. Immerse eggs in sauce and let
everything stand for a day. Reheat, using low heat before serving.
COMMENTARY: This dish was supposed to be prepared
by a mother-in-law for her daughter-in-law after the birth
of a grandchild. This was to restore the new mother's strength and was to
be eaten between meals, two small bowls a day for a month.
The vinegar draws out the bone marrow. The eggs, representing birth, turns
dark and the ginger becomes sweet and milk. The sauce
is the essence the new mother had to drink. No one
ever refuses sweet and sour pig's feet, for it is sweet, vinegary, gingery
and savory. The cooked pig's feet also provides ample amounts
of calcium for one's health.
VARIATIONS:
When browning pig's feet, the pig's feet may be browned with 3 tablespoons
of black bean sauce and 2 to 3 cloves of crushed garlic.
Boiling ginger over medium heat in another pot for 20 minutes may be
eliminated if one prefers a stronger ginger flavor.
COMMENTARY: Husbands, family members, neighbors and friends usually
devoured this dish too, so a large potful was always prepared.
In practice, this has become more of a main dish instead
of the traditional post-partum therapy.
PIGS' FEET FIESTA
8-10 pigs feet
1/2 c. chopped onions
1/3 c. sliced celery
1 sm. green pepper, sliced
1 tsp. salt
1 tsp. seasoned salt
1 tsp. crushed red pepper, optional
1 c. vinegar
4 c. water
1 can (15 oz.) tomato sauce
Place pigs feet, onion, celery, green pepper, seasonings and vinegar
in 8 quart saucepot. Add 4 cups water or enough to cover pigs feet. Bring
to a boil; reduce to medium heat. Cook 3 hours or until pork is tender and
meat starts to pull away from bone. Stir in tomato sauce, simmer 15
minutes. Serve immediately as pigs feet cool quickly.
