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Pig's Feet Stew

A stew of pig's feet simmered with water or stock, spices, tomatoes, and lemon juice.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Pig's Feet Stew

Ingredients

Directions

Prepare and start cooking

  1. Prick meat with fork.

  2. Add first 6 ingredients and water or stock from pig's feet.

  3. Cook for 30 minutes, covered.

Finish cooking

  1. Add remaining ingredients.

  2. Continue cooking slowly until water from gravy dries up and meat is tender.

  3. Add more water when necessary.

  4. Serve hot.

Nutrition, whole recipe (rough)

333Calories
30 gProtein
16 gFat
19 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Pork100g cooked242
Bell Pepper1 medium (119g)31
Tomato1 medium (123g)22
Nutmeg1 tsp ground (2.2g)12
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Ginger1 tsp grated fresh (2g)2
Bay Leaf1 leaf (0.6g)2
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Tomato + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Ginger + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Nutmeg + gingertop 5% of all pairs
    Smell alikestrong
    Cooked together3,324 recipes

    Shared aroma: estragole (anise, licorice).

  5. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pig's feet
Collagen breaks down into gelatin during slow cooking, giving the meat tenderness and a rich body.
Ripe tomatoes
Add acidity and moisture, forming the base of the gravy as they break down.
Lemon juice
Adds acidity that brightens the stew and balances its richness.
Green pepper
Adds fresh, vegetal aroma and body to the gravy as it softens.

The step that matters

Continue cooking slowly until the water dries up and the meat is tender. Low, slow heat lets collagen in the feet convert to gelatin, which makes the meat tender and the gravy thick. Cooking too hard can toughen the meat or scorch the gravy, and adding water when needed keeps it from drying out before the meat is ready.

Swap the nutmeg

How well each one fits the dish's main ingredients (pork, pepper, ginger, tomato, lemon, garlic):

  1. Corianderfits better
  2. Thymefits better
  3. Oreganofits better
  4. Nutmegthe original

Fit is the average pairing score against pork, pepper, ginger, tomato, lemon, garlic. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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