Pig’s Feet and Peanuts

In the morning, or the night before if you remember, put the peanuts in a bowl to soak. Add about 1 teaspoon of salt to the soaking water. Let soak for about 4 hours (or overnight). Drain off the soaking water.

Heat about 3 tablespoons of oil (I like to use lard) in a heavy flat-bottomed pot. Add pig’s feet and let brown on one side, then flip and let brown on the other, about 5 minutes per side. This is to give the skin chewiness. In the last few minutes of browning, add garlic cloves (peeled but not sliced). Lastly, when the feet are sufficiently browned, add green onions and let fry for about 30 seconds. Then add soy sauce and the rest of the ingredients. Add water to cover. I’m guessing that it’s at least 5 cups, but I always forget to measure the water, I just pour it in. Sorry! Bring to a boil, then add the soaked peanuts.

Turn the heat down and let cook, covered, for about 4 hours. Check for seasoning. Add more sugar if you like it sweeter. The collagen will have thickened the sauce, but if it seems thin and is not salty enough, then turn up the heat and cook off some of the water. However, if it seems too salty, add more water and let cook for another 15 minutes.

Serve with rice, garnish with cilantro. Stir fried spinach pairs especially nicely with this. Alternatively, you can cook it with more water and eat as a soup.

The collagen in the pig’s feet gives this dish a beautiful velvet quality that is delicious as well as good for your joints! This is a common dish to feed to women after giving birth.

Play with the amount of soy sauce and sugar to give it just the right balance of savory/sweet that you like.