George Lang

Pig’s Feet as in Brassó

Brassói Sertéscsülök

Preparation info

  • 4

    servings
    • Difficulty

      Medium

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 2 pig’s feet with the knuckles, or 1 pork shank
  • 3 tablespoons lard

Method

  1. Have butcher split the pig’s feet. Preheat the oven to 450°F. Wash and dry pork. Put it in a large baking pan. Melt the lard and pour it over meat. Put pork in the oven for