Chinese Style Pig’s Feet
A dish you don’t see as often as we used to back in the day. Now, only a small handful of restaurants will serve this as their daily special. Every ethnicity has their own version of this recipe. This was shared with me by my friend’s mom, who tells me this has been in their family for generations. Sweet, tangy and succulent.
- 3 lbs. pig’s feet, 2-inch pieces
- 12 c. water
- 1 ½ lb. ginger, peeled, crushed
- 4 cloves garlic, crushed
- 2 TB Hawaiian salt
- 1 c. Chinese black vinegar
- ½ c. white vinegar
- 1 lb. wong tong (slab sugar) or dark brown sugar
- 4-5 c. water, as needed
In a large saucepot over medium high heat; combine pig’s feet and water. Bring to a boil. Reduce heat; simmer 15 minutes. Drain. Return pig’s feet into pot with ginger, garlic, salt, vinegars, sugar and water to cover. Bring to a boil. Reduce heat; simmer 2 hours. Serves 6.