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Receta Oaxacan Pickled Pigs" Feet

by Global Cookbook

Ingredientes

3 lb Pigs' feet split 3 1/2 quart Water 3 1/2 c. Red wine vinegar 2 Tbsp. Black peppercorns 6 x Bay leaves 1 Tbsp. Salt plus 3/4 tsp Salt 2 tsp Dry thyme

1 med Carrot peeled and diced 1 med Poblano chile stemmed, seeded, and diced 1 med Red bell pepper cored, seeded, and diced 1 med Yellow bell pepper cored, seeded, and diced 1 x Jalapeno chiles - (1 to 2) stemmed, seeded, and chopped 1/2 c. Extra virgin olive oil 1/2 tsp Freshly-grnd black pepper     Lettuce leaves for serving

Direcciones

1. Place the pigs' feet, water, 3 c. of the red wine vinegar, the black peppercorns, bay leaves, 1 Tbsp. of the salt and the dry thyme in a large stockpot. Bring to a boil, reduce to a simmer and cook, uncovered, till the skin starts to pull away from the bones and the meat slips off easily when pierced with a fork, 1 1/2 to 2 hrs. Set aside to cold completely, then chill 1 hour.
2. Remove and throw away the outer layer of skin and fat from the pigs' feet and throw away the bones. Slice the meat and soft cartilage into 1- by 1/8-inch thick strips.
3. Place the meat, carrot and all the peppers in a large mixing bowl. Add in the extra virgin olive oil, the remaining 1/2 c. red wine vinegar, the 3/4 tsp. salt and the pepper and toss well to combine. Cover and refrigerate2 to 4 hrs. Serve cool on lettuce-lined plates.
4. This recipe yields 4 to 6 servings.

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