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Pig 's Feet Tails and Ears in Sweet and Sour Sauce with Polenta

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  Pig's feet 1 Pound, cleaned, rinsed, split and parboiled for 10 minutes in salted water
  Pig tail 1 Pound, scrubbed, rinsed, cut into 2 inch sections and parboiled for 10 minutes in salted water
  Pig ears 1⁄2 Pound, cleaned and parboiled for 8 minutes in salted water
  Carrots 2 , sliced
  Onion 1 , stuck with a whole clove
  Bouquet garni 1
  Cornmeal 2 1⁄2 Cup (40 tbs)
  Water 6 Cup (96 tbs)
For sweet and sour sauce
  Lard 7 Tablespoon
  Ham fat 1⁄4 Cup (4 tbs), finely chopped
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), finely chopped
  Superfine sugar 1⁄2 Cup (8 tbs)
  Golden raisins 1⁄2 Cup (8 tbs)
  Pine nuts 1⁄3 Cup (5.33 tbs)
  White wine vinegar 3⁄4 Cup (12 tbs)
  Potato flour 1 1⁄2 Tablespoon, dissolved in 2 cups / 1/2 liter warm water
  Warm water 1⁄2 Tablespoon (2 Cups)
  Salt To Taste
  Pepper To Taste

Put the parboiled pig's feet, tails and ears into a heavy pot.
Add the carrots, whole onion and bouquet garni and season with salt.
Add water to cover.
Bring the water to a boil and cook, partially covered, over medium heat for 45 minutes.
Remove the ears and drain them.
Cook the tails for another 45 minutes before removing and draining them.
Let the feet cook until the meat comes away from the bones about three and one half hours.
Drain the feet and bone them.
To make the sauce, heat the lard in a saucepan.
Mix together the ham fat, chopped onion and garlic, and fry them gently for about 10 minutes, until the onion is transparent.
Add the well-drained meat, the sugar, golden raisins and pine nuts.
Pour in the vinegar, season with salt and pepper and simmer, uncovered, until the vinegar has completely evaporated about 15 minutes.
Remove the pan from the heat and stir in the diluted potato flour.
Return the pan to the heat, bring the liquid to a boil and continue cooking, stirring occasionally, until the sauce has reduced to about 1 cup [1/4 liter] and is slightly syrupy about 30 minutes.
To make the polenta, boil the water with a pinch of salt.
Stirring continuously, sprinkle the cornmeal into the water.
Reduce the heat and, stirring continuously with a wooden spoon, cook for at least 30 minutes, or until the mixture comes away from the sides of the pan.

Recipe Summary

Difficulty Level: 
Main Dish

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Pig 's Feet Tails And Ears In Sweet And Sour Sauce With Polenta Recipe