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Oaxacan Pickled Pig's Feet

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  • 3 lb Pigs' feet; split
  • 3 1/2 qt Water
  • 3 1/2 c Red wine vinegar
  • 2 tb Black peppercorns
  • 6 Bay leaves
  • 1 tb Salt; plus
  • 3/4 ts Salt
  • 2 ts Dried thyme
  • 1 md Carrot; peeled and diced
  • 1 md Poblano chile; stemmed, seeded, and diced
  • 1 md Red bell pepper; cored, seeded, and diced
  • 1 md Yellow bell pepper; cored, seeded, and diced
  • 1 Jalapeno chiles - (1 to 2); stemmed, seeded, and minced
  • 1/2 c Olive oil
  • 1/2 ts Freshly-ground black pepper
  • Lettuce leaves for serving


Place the pigs' feet, water, 3 cups of the red wine vinegar, the black peppercorns, bay leaves, 1 tablespoon of the salt and the dried thyme in a large stockpot. Bring to a boil, reduce to a simmer and cook, uncovered, until the skin starts to pull away from the bones and the meat slips off easily when pierced with a fork, 1 1/2 to 2 hours. Set aside to cool completely, then refrigerate 1 hour. Remove and discard the outer layer of skin and fat from the pigs' feet and discard the bones. Slice the meat and soft cartilage into 1- by 1/8-inch thick strips. Place the meat, carrot and all the peppers in a large mixing bowl. Add the olive oil, the remaining 1/2 cup red wine vinegar, the 3/4 teaspoon salt and the pepper and toss well to combine. Cover and chill 2 to 4 hours. Serve cold on lettuce-lined plates. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6167 broadcast 03-17-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.