Name: Oaxacan Pickled Pig's Feet
Ingredients: 3 lb Pigs' feet; split; 3 1/2 qt Water; 3 1/2 c Red wine vinegar; 2 tb Black peppercorns; 6 Bay leaves; 1 tb Salt; plus; 3/4 ts Salt; 2 ts Dried thyme; 1 md Carrot; peeled and diced; 1 md Poblano chile; stemmed, seeded,; ; and diced; 1 md Red bell pepper; cored, seeded,; ; and diced; 1 md Yellow bell pepper; cored, seeded,; ; and diced; 1 Jalapeno chiles - (1 to 2); stemmed, seeded,; ; and minced; 1/2 c Olive oil; 1/2 ts Freshly-ground black pepper; Lettuce leaves for serving

CATEGORY	CUISINE	TAG	YIELD
Grains	Oaxacan	Toohot06	4	servings

INGREDIENTS

3	lb	Pigs' feet; split
3 1/2	qt	Water
3 1/2	c	Red wine vinegar
2	tb	Black peppercorns
6		Bay leaves
1	tb	Salt; plus
3/4	ts	Salt
2	ts	Dried thyme
1	md	Carrot; peeled and diced
1	md	Poblano chile; stemmed, seeded,
		; and diced
1	md	Red bell pepper; cored, seeded,
		; and diced
1	md	Yellow bell pepper; cored, seeded,
		; and diced
1		Jalapeno chiles – (1 to 2); stemmed, seeded,
		; and minced
1/2	c	Olive oil
1/2	ts	Freshly-ground black pepper
		Lettuce leaves for serving

INSTRUCTIONS

Place the pigs' feet, water, 3 cups of the red wine vinegar, the black
peppercorns, bay leaves, 1 tablespoon of the salt and the dried thyme in a
large stockpot. Bring to a boil, reduce to a simmer and cook, uncovered,
until 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 hours. Set aside to cool
completely, then refrigerate 1 hour. Remove and discard the outer layer of
skin and fat from the pigs' feet and discard the bones. Slice the meat and
soft cartilage into 1- by 1/8-inch thick strips. Place the meat, carrot and
all the peppers in a large mixing bowl. Add the olive oil, the remaining
1/2 cup red wine vinegar, the 3/4 teaspoon salt and the pepper and toss
well to combine. Cover and chill 2 to 4 hours. Serve cold on lettuce-lined
plates. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6167 broadcast 03-17-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-17-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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