Prepare yourself for a culinary adventure unlike any other! This recipe unveils the secrets to crafting unbelievably delicious sweet and sour pickled pig's feet – a surprisingly versatile and addictive dish that transcends traditional expectations. Forget tough, chewy textures; this recipe delivers perfectly tender, melt-in-your-mouth pig's feet with a vibrant, tangy sweetness that will leave you craving more. The unique combination of sweet and sour flavors, balanced with aromatic spices, creates a truly unforgettable gastronomic experience. This isn't your grandma's pickled pigs feet; this is elevated comfort food, perfect for sharing (or not!).
This recipe is far simpler than you might imagine, transforming humble pig's feet into a culinary masterpiece. We'll guide you through each step, from proper preparation and pre-cooking to the precise balance of sweet, sour, and spicy flavors that create this unforgettable dish. Ready to embark on this exciting culinary journey? Let's dive into the detailed, step-by-step process!
Tools Needed
- Pot
- Tray
- Glass or plastic jar
Ingredients
- Pig's hands: 2
- King's vegetable (dried): 50g
- Purple garlic
- Carrot
- Chili pepper: 3
- Lemon
- Ginger
- Lemongrass
- Rice vinegar: 600ml
- Sugar: 500g
- Salt: 30g
- Pickled shallots
Step-by-Step Instructions
Step 1. Prepare Ingredients & Brine
- Clean pig's hands, cut off excess parts, and weigh (approx. 700g).
- Soak dried King's vegetable for about 30 minutes until expanded.
- thinly slice purple garlic, carrot, chili; chop ginger and lemongrass.
- Combine rice vinegar, sugar, and salt. Boil for 3-4 minutes, then let cool completely.
- Mix sugar and rice vinegar. Add sliced vegetables, stir, and soak for 1 hour.
Step 2. Boil and Chill Pig's Hands
- Boil pig's hands with lemon, ginger, lemongrass, and a spoonful of salt for 20-45 minutes (depending on desired texture).
- After boiling, immediately plunge pig's hands into ice water to maintain whiteness and crispness.
Step 3. Combine and Marinate
- Add 1/2 teaspoon of salt, 3-4 times the amount of sugar, and the pickled vegetables to the cooled vinegar solution.
- Add the boiled pig's hands to the vinegar solution and mix well.
Step 4. Pack, Seal, and Refrigerate
- Pack the pig's hands and vegetables tightly into a jar, ensuring it's not overcrowded.
- Pour the remaining vinegar solution over the pig's hands, ensuring they are fully submerged.
- Refrigerate for at least a day. Can be stored for up to a month and a half.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- To remove fishy smell, rub pig's hands with alcohol and salt before cooking.
- Dry vegetables for 2 hours before pickling to improve absorption.
- Squeeze the pig's hands to remove the plastic-like collagen; rinse thoroughly.
- Wash the pig's hands multiple times until the water runs clear.
- Don't overpack the jar to prevent crushing the pig's hands.
- Consume within a month and a half for optimal taste and texture.
Nutrition
- Calories: approximately 2500-3000
- Fat: 150-200g
- Carbs: 150-200g
- Protein: 100-120g
FAQs
1. How long do these pickled pig's feet last?
Properly stored in the refrigerator, these pickled pig's feet will last for 2-3 weeks. Make sure they're fully submerged in the pickling liquid.
2. Can I use different types of vinegar?
Yes, you can experiment! Apple cider vinegar or white wine vinegar can be substituted for the rice wine vinegar, but the flavor will be slightly different.
3. What if my pig's feet aren't crispy?
Ensure you boil the pig's feet until very tender *before* adding them to the pickling liquid. Also, make sure to thoroughly dry them before adding them to the pickling jar to encourage crispiness.
With a little patience and these simple steps, you'll have a jar of incredibly delicious and long-lasting sweet and sour pickled pig's feet. Enjoy this unique and flavorful treat as a snack, appetizer, or even a surprising addition to a charcuterie board. Happy pickling!