Pickled Pig's Feet I recipe

8 servings

4 pig's feet

2 tablespoons salt

2 cups white wine vinegar

1 tablespoon whole cloves

2 teaspoons whole black peppercorns

4 whole star anise pods

2 tablespoons pickling spice

Rinse feet well, pat dry with paper towels and place in a large saucepan.

Add enough water to cover and stir in 1 tablespoon of salt.

Bring to a boil over high heat; reduce heat to low and simmer for about 4 to 5 hours or until the meat falls off of the bones.

Remove meat from bones and place in a shallow dish or bowl.

Set aside.

Drain saucepan, reserving 2 cups of cooking liquid.

In the same saucepan combine the reserved cooking liquid, remaining salt, vinegar, cloves, peppercorns, star anise and pickling spices.

Bring to a boil and boil for 35 minutes.

Strain liquid and reserve.

Pour reserved liquid over the top of the meat.

Cover and refrigerate.

Chill for at least 10 hours before serving.