Braised Pig 's Feet
|Pig feet||2 , cleaned, rinsed and blanched|
|Derinded lean salt pork||14 Ounce, chopped|
|Carrots||4 Medium, sliced|
|Onions||2 Medium, sliced|
|Pork rind||1⁄2 Pound|
|Brandy||1⁄3 Cup (5.33 tbs), warmed|
|Dry red wine||1 Cup (16 tbs)|
In a heavy pot, heat the salt pork until the fat begins to melt.
Add the carrots and onions.
Place the pig's feet and pork rind on the bed of vegetables, pour in the brandy and set it alight.
When the flame dies, moisten the mixture with the red wine.
Season with salt and pepper to taste.
Cover the pot and seal the lid with a paste made from flour, water and a few drops of oil.
Simmer the mixture for a minimum of four hours so that the meat is completely tender.