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Pig's Feet/ Pig's Trotters

This is one of my favourite childhood dishes. I can remember my mum burning the hair off the trotters, washing the meat, chopping them in half then seasoning and leaving to marinade. I was grossed out by the sight of pig's feet and avoided the first part of the process. Once she was ready to cook I was back in the kitchen observing as always. Pig's feet is absolutely delicious and a dish you should try at least once. Considered peasant food, in my experience many dishes that fall under this category are always flavoursome.

Note: ask butcher to chop trotters if possible

Ingredients: 2 pairs of pig's feet cut in 1/2 lengthways (total 8 pieces), 1 large onion diced, 2-3 cloves of garlic grated, 3 sprigs of thyme leaves, 4 pimento berries (allspice), 2 bay leaves, 1 1/2 tsp sea salt, 1 1/2 tsp black peppercorn, 1 1/2 tsp pink peppercorn, 1 tbsp soy sauce, 1 1/2 chicken or vegetable stock cube, 1 tsp flavour enhancer, 1/8 tsp ground clove, 1/4 of scotch bonnet chili skin (Do Not add seeds or veins), 1/8 piece ginger root grated, 1 large tomato diced, 1 tin baked beans, 3 tbsp olive oil, water (enough to cover meat in stock pot).

Season pig's feet with (ground pink pepper, black pepper, salt and pimento berries/allspice in a pestle & mortar) cloves, thyme, bay leaves, soy sauce, 1 tbsp olive oil and ground pestle & mortar contents. Set aside for 1 hour to marinade. Add remaining olive oil to stock pot under medium heat and brown pig's feet. Remove meat from pot and add onion, garlic, scotch bonnet, tomato and cook until onions become translucent. Return pig's feet to pot with ginger, stock cube and enough water to just cover meat. Set heat to medium - low and simmer for 3 hours (cover pot with lid). Stir occasionally (if water is need keep topping it up so, meat won't stick to pot). Once cooked (a knife should easily Pierce meat) add baked beans and simmer for another 15-20 minutes. Then serve with rice.


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