How to make pig feet souse?

Pig feet souse is one of the easiest ways to enjoy pork — and the feet are one of the best parts! Plus, they’re inexpensive and easy to cook, so what’s not to love? You can either make the souse using the feet alone or include other parts of the pig, such as the head or hock. In this case, you’ll also need to add a few aromatics like onions, garlic, carrots, celery or parsley.

How to make pig feet souse and rice?

Since most people are not used to eating feet, it’s not surprising that they can be intimidating. The feet of pigs however, are an essential part of their digestive system and are packed with delicious collagen and other nutrients that help keep your skin supple and your hair glossy. Plus, the feet are so easy to cook—they require little prep and nothing more than some simmering water. Plus, they are inexpensive so you can try them out for yourself!

How to make pig feet souse and beans?

Souring ingredients are potatoes, onions, vinegar, salt, black peppercorns, coriander, bay leaves, cloves and water. You can either use the whole pig feet or the cut-off feet. The feet should be cleaned thoroughly, then cut into pieces. Add the cut-off feet (or whole feet) to the pot. Cover the pot with water and add the souring ingredients. Leave the pot to sit for 12 hours before boiling. Then, add salt and vinegar

How to make pig feet souse and rice noodles?

The key to making this dish is a flavorful broth. Having a flavorful broth goes a long way and is what gives the dish its distinct flavor. The best way to make this broth is by first boiling the pig feet and pork tendons in water with aromatics like ginger, garlic, onions, and peppercorns. Keep the water boiling until the pig feet and tendons become tender and break apart when you bite into them. Then, strain the broth and season it with salt and vinegar. Now

How to make pig feet souse and greens?

The next step can be a little intimidating for beginners but it's actually quite easy. The trick is to soak the feet in boiling water for about 30 minutes. The water should be enough to cover them completely. You will want to make sure to remove any excess fat or connective tissue that you see. Also, if you notice any gnarly pieces of meat, cut them off before boiling. Then, add the chopped cabbage and carrot and let it cook for about 20 minutes. When the vegetables