Pig 's Feet Tails and Ears in Sweet and Sour Sauce with Polenta Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
Servings8Course
MethodMain Ingredient

Ingredients

 Pig's feet1 Pound, cleaned, rinsed, split and parboiled for 10 minutes in salted water
 Pig tail1 Pound, scrubbed, rinsed, cut into 2 inch sections and parboiled for 10 minutes in salted water
 Pig ears1⁄2 Pound, cleaned and parboiled for 8 minutes in salted water
 Carrots2 , sliced
 Onion1 , stuck with a whole clove
 Bouquet garni1
 Cornmeal2 1⁄2 Cup (40 tbs)
 Water6 Cup (96 tbs)
For sweet and sour sauce
 Lard7 Tablespoon
 Ham fat1⁄4 Cup (4 tbs), finely chopped
 Chopped onion1⁄3 Cup (5.33 tbs)
 Garlic1 Clove (5 gm), finely chopped
 Superfine sugar1⁄2 Cup (8 tbs)
 Golden raisins1⁄2 Cup (8 tbs)
 Pine nuts1⁄3 Cup (5.33 tbs)
 White wine vinegar3⁄4 Cup (12 tbs)
 Potato flour1 1⁄2 Tablespoon, dissolved in 2 cups / 1/2 liter warm water
 Warm water1⁄2 Tablespoon (2 Cups)
 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.
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