Hot Spiced Pigs' Feet
Ingredients
Directions
Prepare
Bone each pig's foot.
Wrap each foot in a piece of twine.
Cook and serve
Reboil the wrapped feet in the spiced sauce.
Unroll the feet onto small platters.
Pour the sauce over the feet and garnish with hard-boiled yolks.
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, which becomes tender and gelatinous during long simmering.
- Hard boiled yolks
- Add a rich, creamy garnish that contrasts with the savoury sauce.
The step that matters
Reboil the wrapped feet in the spiced sauce. The feet need a gentle, sustained simmer so collagen breaks down into gelatin and the meat becomes tender. Boiling too hard can break the wrapped feet apart and toughen the surface.
“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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