Pigs' Feet, Fried
Ingredients
Directions
Prepare
Cook the pigs' feet until well done, tying them in a thin cloth to keep them whole.
Remove from the cloth and split into two pieces.
Coat and fry
Dip the pieces in the beaten egg, then coat with finely rolled crackers.
Fry in hot grease until brown.
Serve
Serve with your preferred sauce.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pigs' feet
- Provide the main meat and gelatinous texture that the coating surrounds.
- Egg
- Acts as a binder so the cracker coating sticks to the pieces.
- Crackers
- Form a crisp, browned coating when fried.
The step that matters
Frying in hot grease until brown. The fat must be hot enough to brown the coating quickly; if it is too cool, the crumbs absorb grease and turn soggy instead of crisp.
“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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