Pig Foot Trotters A La Vinagrette Recipe by silvana
Cooking Instructions 1 First clean and submerge in water with salt and vinegar for around an hour (or more) to remove odor. Change the water twice. 2 Place in large pot and cover with water. Salt pepper, around a 1/3 cup of vinegar. Bring to boil and let simmer until tender. This may take 2 hours or more. If the odor persists, you may add an onion, laurel or potato (these absorbe the odors). If cooking in slow cooker, let cook around 5 hours. Pinch to see if tender. Remove and let cool 3 Prepare the marinade. Chop finely parsley and garlic. May chop 1 little onion, half a small red or green bell pepper (optional). Mix and place in botom of big bowl. Add vinegar and oil, salt and pepper. Mix well. 4 Return to cooled pigs feet. Drain all the water. Chop the pigs feet in small pieces. 5 Stir the pieces of pigs feet in the vinagrette taking care to cover well. 6 Let rest and chill in fridge at least 12 hours before serving for flavors to blend. 1 First clean and submerge in water with salt and vinegar for around an hour (or more) to remove odor. Change the water twice. 1 First clean and submerge in water with salt and vinegar for around an hour (or more) to remove odor. Change the water twice. 2 Place in large pot and cover with water. Salt pepper, around a 1/3 cup of vinegar. Bring to boil and let simmer until tender. This may take 2 hours or more. If the odor persists, you may add an onion, laurel or potato (these absorbe the odors). If cooking in slow cooker, let cook around 5 hours. Pinch to see if tender. Remove and let cool 2 Place in large pot and cover with water. Salt pepper, around a 1/3 cup of vinegar. Bring to boil and let simmer until tender. This may take 2 hours or more. If the odor persists, you may add an onion, laurel or potato (these absorbe the odors). If cooking in slow cooker, let cook around 5 hours. Pinch to see if tender. Remove and let cool 3 Prepare the marinade. Chop finely parsley and garlic. May chop 1 little onion, half a small red or green bell pepper (optional). Mix and place in botom of big bowl. Add vinegar and oil, salt and pepper. Mix well. 3 Prepare the marinade. Chop finely parsley and garlic. May chop 1 little onion, half a small red or green bell pepper (optional). Mix and place in botom of big bowl. Add vinegar and oil, salt and pepper. Mix well. 4 Return to cooled pigs feet. Drain all the water. Chop the pigs feet in small pieces. 4 Return to cooled pigs feet. Drain all the water. Chop the pigs feet in small pieces. 5 Stir the pieces of pigs feet in the vinagrette taking care to cover well. 5 Stir the pieces of pigs feet in the vinagrette taking care to cover well. 6 Let rest and chill in fridge at least 12 hours before serving for flavors to blend. 6 Let rest and chill in fridge at least 12 hours before serving for flavors to blend. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Spanish rice with ground beef Lee's Breakfast Cheesy Hashbrown-Sausage Casserole Garlic Knots Sop merah Thin noodles Chicken Chowmein Spanish rice with ground beef Lee's Breakfast Cheesy Hashbrown-Sausage Casserole Garlic Knots Sop merah Thin noodles Chicken Chowmein Cauliflower & Broccoli Fried Rice Uttrakhand urad dal vadas One Pot Meal - Egg Polau Spanish paella Bhona Gosht Manchow veg soup Overnight oats with yogurt Chicken aloo Dudhi Kofta Crispy Honey Baby Corn Cauliflower & Broccoli Fried Rice Uttrakhand urad dal vadas One Pot Meal - Egg Polau Spanish paella Bhona Gosht Manchow veg soup Overnight oats with yogurt Chicken aloo Dudhi Kofta Crispy Honey Baby Corn