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Pickled Pig Feet Stew with Fresh Dill and Cucumber Brunoise
PORK FOODSERVICE19Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 pigs feet
- 1 handful peppercorns
- 15 allspice berries
- 2 bay leaves
- 6 cloves garlic
- 5 Tbsp. vinegar
- 2 cups pork stock
- fresh dill (To taste)
- 1 cup cucumber (finely chopped)
- 1 cup pickling spice
- 1 bunch dill
- 1 head garlic (split)
- 2 cups mirepoix
- 1/2 lb. pig skin
- water (to cover)
- 2 cups carrot (finely chopped)
- salt (To taste)
- vinegar (To taste)
- lemon juice (To taste)
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Directions
- 1. For the Pig Feet: Boil feet for 5 minutes, remove scum and rinse. Cryovac with remaining ingredients and cook overnight in a circulator at 185ºF degrees. Once cooked, remove pig feet and pick apart
- 2. For the Pig Skin Broth: Combine pickling spice, dill and garlic head in a sachet. In a stockpot, add sachet, mirepoix and pig skin, then cover with water. Bring to a boil and let simmer for 2 hours, remove and discard skin after 1 hour. Strain and filter broth
- 3. 20 minutes before serving, add picked Pig Feet, carrots, salt, vinegar, oil and lemon juice to taste
- 4. To serve: Ladle Pig Skin Broth with Pig Feet into bowl and top with Garnish
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