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Ingredientes
- 3 lb Pigs feet (cut in half, lengthwise) Water
- 1 Tbsp. Salt
- 15 x Black peppercorns (up to 18)
- 2 x Ribs of celery, including leaves, cut into large chunks
- 1 med Yellow onion, peeled
- 1 x Carrot, scrubbed and cut into about 4 pcs
Direcciones
- Catering business specializing in ethnic foods.) Most of these are family recipes from Lithuanian friends. I think one is from an old church cookbook
- Singe the feet by holding over a gas flame. Then was, place in a stock pot and bring to a boil. Boil for about three min. Then pour off the water.
- Add in fresh water, salt, and 9 to 12 peppercorns, celery, onion and carrots and return to boil. Simmer slowly for about two hrs, till meat starts to become tender.
- Remove from heat. Throw away vegetables and pepper corns. Allow to cold till fat congeals at top. Skim off fat layer. Add in Take out meat and vegetables and allow cooling liquid to cold so you can skim fat.
- Add in six fresh black pepper corns and return to boiling. Reduce heat and simmer for another two to three hrs, till bones are falling apart. Let cold and skim fat. Then pour into soup dishes - about 1 1/2 inches deep, making sure feet are covered with liquid - and chill overnight covered with plastic wrap or possibly foil.
- (If you choose you may separate meat and bones once the pigs feet are cold sufficient to handle, then pour meat and liquid into bowls and chill.
- Deboning, however, is not necessary - and not really traditional.)
- Serve with fresh baked rye bread, and whipped unsalted butter (for those who want it.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 242g | |
| Calories 73 | |
| Calories from Fat 3 | 4% |
| Total Fat 0.35g | 0% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7075mg | 295% |
| Potassium 505mg | 14% |
| Total Carbs 16.56g | 4% |
| Dietary Fiber 4.3g | 14% |
| Sugars 8.07g | 5% |
| Protein 2.09g | 3% |
