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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.


Posted By: Deirdre K Todd
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Prep Time: 10 minutes | Cook Time: 2 hours 20 minutes | Ready In: 2 hours 30 minutes
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US Metric
  • 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

Cooking Process:

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.

User Reviewsview all rating
Reviewed on: Jun 11, 2016 By
Made this many times for family gatherings and alway a big hit. Keep in mind it's more of a side dish cause its rich and fatty
Reviewed on: Jun 11, 2016 By
Made this many times for family gatherings and alway a big hit. Keep in mind it's more of a side dish cause its rich and fatty
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