Yeah, we know BigBite is a tad late presenting our first meal that’ll bring us a prosperous year, but in all actuality, we are giving yall a head start for next year. Eating pork on New Year’s is considered good luck because pigs root forward when searching for food and don’t look back, signifying progress. On the other foot, BigBite wishes you the best of luck if you ate chicken. Chickens are considered foul because they scratch backwards representing setbacks. Matter of fact, if you don’t want your luck to fly away next year, stay clear of anything with wings – except Wing King. If you did eat fowl, we hope it was delicious and we’ll remind you at the end of December of how not to start off twenty fifteen.
Let’s just root forward and talk about this foot party. For those not in the know, pig’s feet are exactly what you think they are. The hoof of a pig, and they look like this:
These trotters may look unappealing, but once your brain gets past the appearance, pig’s feet are simply delightful! Full of these bony pig knuckle thingies, eating them are also a lot of fun. The oh-so-tender fatty meat drips off, and you’ll love hearing the “clang” sound when you spit the bones back into the bowl. It’s kind of hard to describe the texture of the meat, but if one could eat heaven, I imagine it would feel exactly like a foot in my mouth. In the states, one can generally find pigs feet on a southern food menu, and raw ones in almost any grocery store. BigBite recommends you visit a butcher (we got our “organic” hoofs from Giunta’s in Reading Terminal.) The unenlightened foodie may shy away, regarding them as pig scraps, offal, or “slave food”, however many European and Asian cultures (pig foot pho anyone?) have their own take on the hog’s paws and regard them as a delicacy. We could go on and on like Gump’s friend, Bubba, about the different ways to cook pigs feet: pickled, BBQ, fried, pied, jellied, etc., etc., but today we are going to present a simple way to stew them in a slow cooker.
Pigs Feet Fiesta
5lbs of pigs feet have the butcher slice the feet down the middle lengthwise, twice width wise, and discard the gnarly toes.
2 chopped onions
Chopped peppers (we used red, yellow, and 2 habaneros)
2 chopped tomatoes
3 cloves of Minced garlic (maybe more)
A handful of chopped cilantro
Apple cider vinegar
2 tbs of ground black pepper (maybe more)
Salt to taste
1. Clean feet under running water scraping off any hair and sty slop
2. In a large pot of water, boil dem feets. The blood and bone marrow will produce a foamy scum at the top of the water.
Skim off the scum and rinse feet in water, refill pot, and repeat. Now the feet are ready for the slow cooker!
3. Line the bottom of the slow cooker with the fiesta: onions, tomatoes, garlic, and peppers. Sprinkle black pepper and drizzle with olive oil.
4. Place the feet on top of the fiesta, fill the slow cooker halfway with apple cider vinegar, and the rest with enough water to cover the feet.
5. Cook on high for about 5 hrs or until the the succulent-ness drips off the bone.
6. Add salt to taste.
There you have the party in your mouth aka Pigs Feet Fiesta AYE YI YI YI YI YI YI YI YI YIIIIIIII! Top off with more vinegar and hot sauce.
Enjoy your feet with other traditional good luck foods like black eye peas, greens (collard, kale, or mustard) and cornbread.