CHILLED PIG'S FEET
(8 servings)

8 pig's feet, washed and cut in half
1/2 onion, studded with 2 cloves
2 garlic cloves
10 peppercorns
1 teaspoon salt
2 bay leaves
2 cups vinegar
1 teaspoon ground white pepper
1 teaspoon dried thyme
Salt
1 tablespoon dried oregano

SAUCE

4 pounds very ripe tomatoes, quartered
Salt
1 large onion, peeled and finely chopped
1 tablespoon dried oregano
Sugar

Place the pig's feet in a large saucepan with the onion, garlic, peppercorns, salt, bay leaves, and water to cover. Cook until tender. Remove from the heat and let cool. Rinse well and remove the largest bones.

Combine the vinegar, white pepper, thyme, and salt to taste. Place the pig's feet in this mixture and marinate for at least 2 hours. Drain off the marinade, cover the meat with the sauce, sprinkle with the oregano, and serve very cold.

To make the sauce, cook the tomatoes, covered, with salt to taste (but no water) for about 5 minutes, or until cooked through. Let cool slightly, puree, and drain. Add the chopped onion, oregano, and salt and sugar to taste.

Go to Next Page