Pickled Pig'S Feet I – a delicious recipe with salt, white wine vinegar, whole cloves, whole black peppercorns, star anise pods, pickling spice. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Rinse feet well, pat dry with paper towels and place in a large saucepan. Add enough water to cover and stir in 1 tablespoon of salt. Bring to a boil over high heat; reduce heat to low and simmer for about 4 to 5 hours or until the meat falls off of the bones.
2
Remove meat from bones and place in a shallow dish or bowl. Set aside. Drain saucepan, reserving 2 cups of cooking liquid. In the same saucepan combine the reserved cooking liquid, remaining salt, vinegar, cloves, peppercorns, star anise and pickling spices. Bring to a boil and boil for 35 minutes.
3
Strain liquid and reserve. Pour reserved liquid over the top of the meat. Cover and refrigerate. Chill for at least 10 hours before serving.
22
kcal
Calories
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 pig's feet, 2 tablespoons salt, 2 cups white wine vinegar, 1 tablespoon whole cloves, and more.
Yes, Pickled Pig'S Feet I falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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