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Boiled Pigs’ Feet
Preparation info
- Yield:
6 to 8
Servings. - Difficulty
Easy
Appears in
Published 1987
I have a distinctly childish recollection of an old saying that in the South they eat every part of the pig except for the squeal, and they always put that in a Model-T Ford. I loved pigs’ feet as a child and prize them highly as an adult.
Ingredients
6 to 8 4 to 4½ pounds - Salt to taste, if desired
- Freshly ground black pepper to taste
Method
- Put the pigs’ feet in a kettle and add cold water to barely cover. Bring to the boil, cover, and cook about 45 minutes.
- Add salt and a generous grinding of black pepper. Add the celery and onions. The cooking liquid should be kept at a depth of
1 inch