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Braised Pig's Feet

Braised Pig's Feet

Recipe by Iris Sazón recetas con Amor @iris_pineda1992 · Instagram

Imported by Ciro Peraloca on SeeMeCook

Pig's feet cooked in an aromatic broth and finished with a blended sofrito of tomato, bell pepper, onion, celery, and garlic. This is a traditional Honduran dish that can be served with yuca and chicharrón.

8 servings175 minLatin American

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Ingredients

  • 4 lb Pig's feet (Cleaned and washed)
  • White vinegar (A generous amount, for washing the feet; the process is done twice)
  • Salt (A generous amount for washing the feet and to taste)
  • Water (Enough to cover the feet, plus a little more for blending the sofrito)
  • Onion (Some is added to the broth and the rest to the sofrito; the onion from the broth is removed and added to the sofrito)
  • Oregano (To flavor the broth)
  • Garlic (For the broth and sofrito; the garlic from the broth is removed and added to the sofrito)
  • 2 Bay leaves
  • 2 Tomatoes (For the sofrito)
  • Red bell pepper (A piece, for the sofrito)
  • Celery (A piece or a stalk, for the sofrito)
  • Water (A little, for blending the sofrito)
  • 2 tbsp Chicken bouillon
  • Cumin (A pinch)
  • Margarine (A piece)
  • 2 tbsp Tomato sauce (Your preferred variety)
  • Cilantro (For topping or garnishing)

Steps

  1. 1

    Wash the pig's feet very well with plenty of vinegar and salt. Repeat the washing a second time, scrubbing for several minutes to remove the odor and dirt.

  2. 2

    Rinse the feet with plenty of water.

  3. 3

    Transfer the feet to a pot and add enough water to cover them.

  4. 4

    After a few minutes of cooking, add the onion, oregano, garlic, and two bay leaves to flavor the broth and season the feet.

  5. 5

    Prepare the sofrito by placing the two tomatoes, a piece of red bell pepper, a piece of onion, a stalk or piece of celery, the garlic, and the onion removed from the broth, along with a little water, in a blender.

  6. 6

    Blend until the sofrito is smooth and well combined.

  7. 7

    Add half of the blended sofrito to the pot with the pig's feet.

  8. 8

    Season with the two tablespoons of chicken bouillon and a pinch of cumin.

  9. 9

    Add a piece of margarine.

  10. 10

    Add the two tablespoons of tomato sauce.

  11. 11

    Finish by topping the braised pig's feet with cilantro and serve. The author served them with yuca and chicharrón.

Notes

The amount of sofrito should be adjusted according to the quantity of pig's feet; for 4 lb, use half of the blended sofrito. The source does not specify the total cooking time or the exact amounts of several ingredients. Yuca and chicharrón are mentioned as accompaniments.

Nutrition per serving

374Calories
51gProtein
2gCarbs
17gFat
1gFiber
  • main course
  • Honduran cuisine
  • braised dish
  • pork
  • traditional
  • served with yuca
  • gluten-free

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