Piggy Toes Recipes

CROCKPOT PIG FEET RECIPE

Steps:

• Wash and brush pig feet. Place them in the slow cooker.
• Add the rest of ingredients to the crock pot and close the lid.
• Cook on HIGH for 5 hours or on LOW for 8-10 hours.
• Once cooked add chopped green onions on top

EASY PORK FEET RECIPE

Steps:

• Remove the hair and cut them into smaller chunks. Rinse them thoroughly before cooking.
• Add cold water and pig feet to a large saucepan or pot. (Make sure the pig feet are submerged with water.)
• Add ginger and green onion. Bring to boil and cook for 5 minutes, and drain the water.
• In a wok or skillet over medium heat, add oil, garlic, and onion. Stir fry for about 1 minute until fragrant.
• Add pig feet chunks, star anises, light soy sauce, dark soy sauce, cooking wine, and sugar to the skillet.
• Then add water to make sure the liquid covers the pork feet completely.
• Bring to boil, and then lower the heat. Cover the lid and simmer for 50 minutes to 1 hour until pork feet have become completely tender.
• Remove the lid. If the sauce is not thick enough, turn the heat to medium-high, stir-fry until the sauce has thickened.
• Taste test and add salt to your taste. Serve and enjoy immediately.

BOILED PIGS FEET RECIPE

Steps:

• Begin by giving the pigs feet a good washing. For the purpose of presentation, remove any unsightly hair that you observe. Yes, pigs grow hair on the toes and feet just like humans. A disposable razor will remove the hair
• Place all the ingredients in a large boiling pot and cover with water. Bring water to a boil over medium-high heat and then reduce heat to a simmer.
• Cover the pot with a lid and allow pigs feet to cook until tender, about 3 hours. While your meat is cooking stir constantly and skim away any foam that develops.

PIGGY TOES

Steps:

• 1. Preheat oven to 250 degrees F. Arrange rack so that the metal bowl will be centered in the oven and not too close to the bottom or the top of the oven. Spray the large oven-safe metal bowl with nonstick cooking spray and empty the cheese puffs into it.
• 2. Cover a very large work surface with waxed paper (like the kitchen table) and make sure the seams are taped down. You will spread the cheese puffs on this waxed paper to let them cool.
• 3. In a heavy saucepan, mix sugar, margarine and corn syrup. Bring to a boil and keep boiling for five minutes, stirring constantly.
• 4. Remove pan from heat and mix in baking soda. Mixture will turn white and become slightly foamy and rapidly start rising as you stir.
• 5. Immediately pour syrup mixture over cheese puffs and toss VERY thoroughly to coat all the puffs evenly; BE VERY CAREFUL THE SYRUP IS VERY HOT!
• 6. Leave the coated puffs in the metal bowl and place the entire bowl in the oven.
• 7. Bake for one hour, stirring every 15 minutes.
• 8. Spread baked puffs onto waxed paper, separating as much as possible with a spatula or spoon (BE VERY CAREFUL THE SYRUP MIXTURE IS VERY HOT). Allow them to cool completely on the waxed paper before storing in Ziploc® or other covered containers.
• 9. NOTE: 1. Always make one batch at a time. I attempted a double batch and it didn't go very well.
• 10. 2. I use Snyder® brand cheese puffs from BJ's® or Sam's club® which are bigger bags than the grocery store bags (the bigger bags weigh in at 18 oz.) so I had to make more syrup than a single recipe calls for.
• 11. If you use the bigger bag (18 to 19 oz.) from the "club" stores; increase the syrup for one big bag of puffs as follows. 2 ½ cups light brown sugar 2 ½ sticks MARGARINE ¾ cups light corn syrup ¾ tsp. baking soda Follow the directions as above except increase the baking time to 1hr and 15 minutes stirring every 15 minutes. Follow the directions as above for cooling
• 12. YES! I make a double batch of the 18oz bags of cheese puffs and they still don't last!!

MOM'S NEW YEARS PIG'S FEET

Steps:

• Thoroughly wash pig feet in cold water and place into a large pot or Dutch oven. Add celery, onion, vinegar, red pepper flakes, seasoned salt, garlic, black pepper, and bay leaves to the feet; pour in water to cover.
• Bring to a boil, reduce heat to low, and simmer until meat is tender and falling off the bones, about 2 hours.