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Pig’s Feet Soup

There is something so very comforting about Pig’s Feet Soup. Stories I have heard say that this was a dish new mom’s would be served to cleans their bodies and prepare them for motherhood. I love this version with the familiar flavors of Japanese and Okinawan ingredients of miso, kombu and daikon.

Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: 2 hours 40 minutes | Ready In: 3 hours
Ingredients: Print   Add to cart
US Metric

3 lbs pig's feet, 2 ½-inch pieces
12 c. water, as needed
4 stalks green onion, tied into a knot
3-inches ginger, peeled, crushed
6 cloves garlic, crushed
5 pc. star anise
2 TB white miso (fermented soy bean paste)
2 cubes, fermented bean curd
1 ½ TB Aloha shoyu
1 ½ TB oyster sauce
1 TB Shoaxing wine
1 TB palm sugar
salt and white pepper to taste
3 oz nishime kombu (dried narrow seaweed), soaked, tied in knots
6 dried shiitake mushrooms, soaked, stems removed, quartered
1 medium onion, diced
1 large daikon (white radish), peeled, 1-inch cubes

Cooking Process:

In a large saucepot over medium high heat, combine pig's feet, water, green onion, ginger, garlic and star anise. Bring to a boil. Lower heat and simmer 1 1/2 - 2 hours. Strain; returning broth to saucepot. Discard green onion, ginger, garlic and anise. Skim off any skum and oil. Into pot; stir in miso, bean surd, soy sauce, oyster sauce, wine, sugar, salt and pepper. Return pig’s feet to pot along with remaining ingredients. Simmer 30-40 minutes; until kombu and daikon are cooked through and pig’s feet is tender. Taste for seasoning.

how to serve:
Serves 8.