| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meat |
8 |
Servings |
INGREDIENTS
| 8 |
|
Fresh pig's feet; split in half lengthwise |
| 2 |
qt |
Water |
| 2 |
c |
White vinegar |
| 2 |
lg |
Onions; coarsely chopped |
| 2 |
|
Green bell pepper; cored, seeded; coarsely chopped |
| 1/4 |
c |
Crushed red pepper; flaked |
| 3 |
tb |
Salt |
| 1 |
tb |
Freshly ground black pepper |
| 3 |
c |
Barbecue sauce; Sylvia's own recipe |
INSTRUCTIONS
From: Wayne Pridgen <pridgen@pond.com>
Date: Thu, 16 May 1996 20:41:44 -465800
Recipe by: Sylvia Woods of the World Famous Sylvia's Restaurant (NYC)
1. Wash the pigs' feet well. Place them in a large pot and pour in the
water. Add the vinegar, onions, green peppers, red pepper, salt, and black
pepper. Heat to boiling over medium heat. Reduce the heat to simmering
and cook, covered, until just about tender, about 2 1/2 hours. Skim the
surface and stir the pigs' feet occasionally during cooking.
2. Preheat the oven to 350 degree F. Remove the pigs' feet from the broth
with a slotted spoon. (Reserve the broth for cooking greens or
vegetables.) Arrange them side by side in 2 baking pans large enoughto hold
them in a single layer. Spoon the barbecue sauce over them and bake 15
minutes. Reduce the heat to 300 degree F. and continue cooking until
tender, about 35 minutes.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #88
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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