Pig 's Feet Tails and Ears in Sweet and Sour Sauce with Polenta Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| 1 lb. pig's feet, cleaned, rinsed, split and parboiled for 10 minutes in salted water | ||
| 1 lb. pig's tails, scrubbed, rinsed, cut into 2-inch [5-cm.] sections and parboiled for 10 minutes in salted water | ||
| 1/2 lb. pig's ears, cleaned and parboiled for 8 minutes in salted water | ||
| Carrots | 2 , sliced | |
| 1 onion, stuck with a whole clove | ||
| Bouquet garni | 1 | |
| Salt | To Taste | |
| Cornmeal | 2 1/2 Cup (16 tbs) | |
| Water | 6 Cup (16 tbs) | |
| Sweet-and-sour sauce | ||
| Lard | 7 Tablespoon | |
| 1/4 cup finely chopped ham fat | ||
| Onion | 1/3 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Superfine sugar | 1/2 Cup (16 tbs) | |
| Golden Raisins | 1/2 Cup (16 tbs) | |
| Pine nuts | 1/3 Cup (16 tbs) | |
| White wine vinegar | 3/4 Cup (16 tbs) | |
| 1 tbsp. potato flour, dissolved in 2 cups [½ liter] warm water | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put the parboiled pig's feet, tails and ears into a heavy pot.
Add the carrots, whole onion and bouquet garni and season with salt.
Add water to cover.
Bring the water to a boil and cook, partially covered, over medium heat for 45 minutes.
Remove the ears and drain them.
Cook the tails for another 45 minutes before removing and draining them.
Let the feet cook until the meat comes away from the bones about three and one half hours.
Drain the feet and bone them.
To make the sauce, heat the lard in a saucepan.
Mix together the ham fat, chopped onion and garlic, and fry them gently for about 10 minutes, until the onion is transparent.
Add the well-drained meat, the sugar, golden raisins and pine nuts.
Pour in the vinegar, season with salt and pepper and simmer, uncovered, until the vinegar has completely evaporated about 15 minutes.
Remove the pan from the heat and stir in the diluted potato flour.
Return the pan to the heat, bring the liquid to a boil and continue cooking, stirring occasionally, until the sauce has reduced to about 1 cup [1/4 liter] and is slightly syrupy about 30 minutes.
To make the polenta, boil the water with a pinch of salt.
Stirring continuously, sprinkle the cornmeal into the water.
Reduce the heat and, stirring continuously with a wooden spoon, cook for at least 30 minutes, or until the mixture comes away from the sides of the pan.
Add the carrots, whole onion and bouquet garni and season with salt.
Add water to cover.
Bring the water to a boil and cook, partially covered, over medium heat for 45 minutes.
Remove the ears and drain them.
Cook the tails for another 45 minutes before removing and draining them.
Let the feet cook until the meat comes away from the bones about three and one half hours.
Drain the feet and bone them.
To make the sauce, heat the lard in a saucepan.
Mix together the ham fat, chopped onion and garlic, and fry them gently for about 10 minutes, until the onion is transparent.
Add the well-drained meat, the sugar, golden raisins and pine nuts.
Pour in the vinegar, season with salt and pepper and simmer, uncovered, until the vinegar has completely evaporated about 15 minutes.
Remove the pan from the heat and stir in the diluted potato flour.
Return the pan to the heat, bring the liquid to a boil and continue cooking, stirring occasionally, until the sauce has reduced to about 1 cup [1/4 liter] and is slightly syrupy about 30 minutes.
To make the polenta, boil the water with a pinch of salt.
Stirring continuously, sprinkle the cornmeal into the water.
Reduce the heat and, stirring continuously with a wooden spoon, cook for at least 30 minutes, or until the mixture comes away from the sides of the pan.
Chef
