Dish of Boiled Pig Feet
(click to enlarge)

Boiled Pig Feet


Ireland   -   Cruibins / Crubeens
Serves:
Effort:
Sched:
DoAhead:  		 8 app
**
3 hr
Most		 I love pig feet prepared many ways. These can be served warm or at room temperature. For table service, I provide the Sauce as a dip, but for party service see Buffet.




6
8
4
10
6
6
1
1
2
6
1


#
oz
oz





c
c
t

Pig Feet (1)
Onion
Carrots
Peppercorns
Cloves
Parsley sprig
Thyme sprig  
Bay Leaf
Ale, Irish
Water
Salt

Pig Feet

Make:   -   (3 hrs - 20 min work)
  1. Wash PIG FEET well to remove saw residue.
  2. Peel ONION and cut into quarters lengthwise. Cut CARROTS into 1 inch lengths.
  3. Put All Items in a pot and boil for about 2-1/2 hours,
  4. Serve warm or at room temperature. Be sure there are plenty of paper napkins and somewhere to dispose of the bones.
1
1
2/3
1
1
1 		cl
t
c
t
t
T 		Garlic
Pepper black
Butter
Mustard, dry
Sugar, brown  
Vinegar

Sauce

Make:   -   (10 min)
  1. Crush GARLIC and chop exceeding fine. Grind Pepper. Melt Butter and mix All Items.

NOTES:

  1. Pig Feet:

      These weigh about 1 pound each and should be sawed into about 6 pieces by your butcher (1 cut lengthwise, two cuts crosswise). The Philippine markets in Los Angeles sell them in trays of three, already cut into 8 pieces each, a good size for party appetizers. Note: In the British Isles (and most of Europe) pig feet are heavily salted and need to be soaked overnight before use in recipes. This is not necessary in North America, as here they are sold unsalted and ready to cook.

  2. Buffet:

      For party service, I put these in a baking dish, brush the sauce over and run in the oven at 450°F until lightly browned on top. I put them out when they've cooled enough to handle withoug pain. Note the need for paper napkins and a bone bowl or similar.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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