This recipe is intermediate
Pigs’ feet stew
Preparation
On the stove
- In a large pot, cover pigs’ feet with water and bring to a boil. Simmer for 2 to 3 minutes to blanch. Drain and discard water.
- In the same pot, place meat, onions, celery, carrots, cloves and cinnamon. Fill the pot with water, making sure ingredients are fully immersed with an extra 5 cm (2 in.) of water over top. Generously season with salt and pepper. Bring to a boil and simmer gently for 3 hours or until meat falls from the bone.
- Remove pigs’ feet from broth and let cool. Remove bones and set meat aside.
- Using a sieve, strain broth and remove the fat. Pour 1,250 mL (5 cups) broth into a large pot. Store remaining broth for future use (soup, etc.).
- Whisk toasted flour into broth and bring to a boil, stirring until sauce thickens. Add pork meat and meatballs to the sauce and season to taste.
- Serve with potatoes.
Slow cooker
- Pigs’ feet can be cooked in the slow cooker (Step 2). Cook covered for 8 hours on low or 6 hours on high.
Nutritional value (per serving)
- 782 calories
- 59 g of protein
- 49 g of fat
- 22 g of carbohydrates
- 2 g of fibre
- 4 g of sugar
- 626 mg of sodium
