I have never ate pigs feet but here are some recipes!
This traditional Irish dish of braised pig's feet and vegetables is often eaten after a night at the pub. Crubeens are usually eaten out of hand without the need for utensils.
6 pig's trotters (from the hind legs)
1 onion stuck with 6 cloves
1 bay leaf
1 bunch parsley
1 sprig thyme
Combine pig's feet, onion, carrot, bay leaf, peppercorns, salt, parsley, and thyme in a heavy pot or Dutch oven and pour in water to barely cover all.
Gently bring contents to a boil. Reduce heat and simmer for at least 3 hours.
Crubeens may be eaten hot or cold.
Yield: 2 servings
Pickled Pig's Feet III
5 pig's feet
1 small ham hock
2 bay leaves
3 teaspoons salt
3 dried red chile pepper
1 large onion, chopped
2 cups white vinegar, or to taste
Place the pig's feet in a large pot with the ham hock, bay leaves, salt, chile peppers, and onion. Cover with cold water. Bring to a boil, reduce heat, and simmer 1 hour, or until meat is easily removed from the bone. Remove from heat, and set aside to cool.
Remove pieces of pork from the liquid, reserving liquid in a separate container. Remove skin and most of the fat from the pork. Separate feet into pieces, and remove the meat from the ham hock. Discard ham hock bone, fat, and skin.
Place the feet and meaty bits in a 1-quart jar with a lid. Strain the liquid, and pour over meat, leaving room for the vinegar. Stir in the vinegar. Seal jar, and let stand in refrigerator overnight. Skim off the cooled layer of fat from the top before eating.
2 lb Pork roast; cut in chunks 1 ts Oregano
1/2 lb Pork rinds (skins) 2 Cloves garlic; mashed
2 Pork shanks or pigs feet 2 tb Chopped onion
1 tb Salt 4 Red chili pods; remove seeds
2 c Posole
1 ts Oregano
2 Cloves garlic; mashed
2 tb Chopped onion
4 Red chili pods; remove seeds
Instructions for Posole #2
Place meat and pork rinds and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours. Remove excess grease and set aside. Reserve liquid. Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped. Mix meat, posole, rind and shanks or pigs feet. Add oregano, garlic, onion and chili pods. Let simmer for about 1/2 hour. Posole may be served as a main dish with hard rolls, tortillas or crackers. Additional red chili sauce may be added at serving time for more spice. NOTE: Posole can be found in the meat section if it is available in your area, if not available, hominy can be substituted in the same quantities but no rinsing or pre-cooking is needed. The posole will lose its authenticity but none of its tastiness if pork rinds, pork shanks or pigs feet are omitted. You can also add one can of tomatoes to enhance the flavor.
Kapusta Z Wieprzowina - Polish Sauerkraut
4 Pigs feet 4 Whole peppers
3 lb Neck bones or ... 1/2 ts Celery seed
..3 lbs spare ribs 1 qt Sauerkraut
1 lg Onion 1/2 ts Caraway seed
1 Bud garlic 1/2 Minced apple
4 Whole allspice 3 tb Barley
1 Bay leaf Salt and pepper
4 Whole peppers
1/2 ts Celery seed
1 qt Sauerkraut
1/2 ts Caraway seed
1/2 Minced apple
3 tb Barley
Salt and pepper
Instructions for Kapusta Z Wieprzowina - Polish Sauerkraut Wit
Split and chop the meat. Brown in lard and add the onion quarters, garlic, allspice, bay leaf, whole peppers, and celery seed. Season to taste. Cover meat with boiling water and cook until meat is half done. Remove a cup of the liquid for gravy. Add sauerkraut, caraway seeds, apple and barley and cook until meat is tender. Serve raw potato dumplings and gravy.