Dish of Pig Foot Curry
(click to enlarge)

Pig Foot Curry


Jamaica
Makes:
Effort:
Sched:
DoAhead:  		 3-1/3 #
***
2-1/4 hrs
Yes		 A recipe of great interest to those of us who enjoy Pig Feet (Trotters), or to adventurous eaters who want to try them. These are usually served as an appetizer or snack. See also Serving.




3
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5
7
3
3/4
1
2
1/2
1/2
1
1/2
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2
ar
#
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oz

in

T
t
t
t
T
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T

Pig Feet (1)  
-- Marinade
Allspice berry
Onion
Scallions
Ginger root
Scotch Bonnet (2)
Curry Powder (3)
Chili Powder (4)
Onion Powder
Thyme dried
Salt
--------
Oil (5)
Water
Do Ahead   -  
  1. Have the meat man saw up the PIG FEET. One cut lengthwise in half and then into 2 inch lengths. Some markets that sell Pig Feet have them already cut this way.
Prep   -   (35 min   + marinate 3+ hrs, or overnight in the fridge)
  1. Rinse Pig Feet well to remove saw kerf, etc. If there are hairs, blast them off with your Kitchen Torch.
  2. Grind Allspice berries.
  3. Chop ONION fine. Slice SCALLIONS thin. Mix with Allspice Berries
  4. Slice GINGER very thin. Cut slices into threads, and chop threads fine.
  5. Cap CHILI. Slice in half lengthwise and remove seed mass. Chop fine.
  6. Mix all Marinade items with the Pig Feet tumble until well coated. Set aside for at least 4 hours, or refrigerate overnight.   Note: This Marinade doesn't stick to the Pig Feet, so I load them into a plastic bag, alternating pig feet and marinade. Then I seal the bag and shake it up a few times so all the feet chunks are in contact with the marinade.
Run   -   (3-1/4 hrs)
  1. Heat 2 T Oil in a large sauté pan (5 qt) or a coverable wok (you need a lot of room). Stir in Pig Feet along with all Marinade. Fry over moderately high heat, tumbling often and and scraping the bottom of the pan. When the reddish fond sticking to the bottom of the pan starts to go chocolate colored, go on to the next step.
  2. Add enough Water to cover the Pig Feet well.
  3. Bring to a boil. As it comes to a full boil, fat will cluster on the surface and can be easily skimmed off with a spoon.
  4. cover and hold at a fast simmer until Pig Feet are tender enough to eat, about 2-1/2 hours. Check the water periodically and keep the feet covered.
  5. Uncover and boil the liquid down over highest heat to make a sauce.   Caution: know that you will have a lot less liquid and it will be much more dense when served than it looks like when boiling.
  6. Serve warm or cool - see Serving.
NOTES:

  1. Pig Feet:

      [Trotters]   These can be had from most markets serving an Asian or Latin American community. In North America, Pig Feet are sold fresh, but in much of the world they are sold Salted and need to be soaked in water to cover overnight. For details see our Pig Feet page.

  2. Scotch Bonnet Chili:

      These are not much available any distance from the Caribbean. I use the Orange Habanero that's so common in Southern California. It's the same hotness, and only a Jamaican can tell the difference in flavor. Other very hot Chilis can also be used. For details see our Caribbean Chilis page.

  3. Curry Powder - Jamaican:

      It is important that Jamaican Curry Powder is used or both color and flavor will be wrong. It can be made by our recipe Jamaican Curry Powder.

  4. Chili Powder:

      Here is where you control the hotness of this recipe. Aleppo Extra Hot or Korean for moderate, Indian Reshampatti or Cayenne for medium, Habanero for hot. For choices see our Chili Powder & Flake page.

  5. Oil:

      In Jamaica refined Coconut Oil would likely be used, but Pure Olive Oil (not Virgin) will work fine. Unrefined Coconut Oil or virgin Olive Oil can't take the heat. For choices see our Cooking Oils page.

  6. Serving:

      IF you serve these warm from the pan, they are very messy to eat, so provide stacks of paper napkins and a bone bowl, and finger bowls would also be a good thing. This recipe is most definitely not for elegant dining, but we barbarians love pig feet a lot.   IF you chill them in the fridge for a few hours or overnight, then let them come up to a cool room temperature, they are not messy at all. In this form they are a fine appetizer.
  7. 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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