STAY CONNECTED BETWEEN ISSUES – BRING RECIPES AND LOCAL FOOD STORIES STRAIGHT TO YOUR INBOX – JOIN FOR FREE
Pickled Pork Trotters
[receipe_singel_video_post]
Photography by Chris Rov Costa for Edible San Diego
Ingredients
Serves 2-4
- 4 fresh pork feet
- 3 cloves garlic
- 1 teaspoon ground black pepper
- 2 gallons plus 2 cups water
- 6 cups vinegar
- ½ cup salt
- 1 cup sugar
- 1 bay leaf
- 1 teaspoon coriander seed
- ½ teaspoon crushed red pepper
- 1 teaspoon black pepper corn
- 3 whole cloves
Instructions
- Combine pork feet, garlic, salt, pepper, and 2 gallons of water in a pot and boil over medium-high heat for 2 hours, or until the trotters are tender.
- Let trotters cool down and then pick them apart, discarding bones and saving the fat, skin, and tendon.
- Combine the remaining 2 cups of water with the remaining ingredients and heat until the salt and sugar are dissolved.
- Let cool, then add the pork trotter pieces to the pickling liquid. Store in the fridge in an airtight container. Enjoy with other meats, or add to your favorite condiment.
Chris Rov Costa
Chris Rov Costa was the Media Director at Edible San Diego from 2010-2017. He is now the Owner and Creative Director of Words & Pictures Co. Follow his work on Instagram at @chrisrovcosta
