Baked Corned Pig 's Feet
|Pigs feet||4 , cleaned and rinsed|
|Water and wine||1 3⁄4 Quart (In Equal Parts)|
|Eggs||2 , beaten|
|Dry bread crumbs||1 Cup (16 tbs)|
|Brine||1⁄4 Cup (4 tbs)|
|Coarse salt||2 Pound|
|Sugar||1⁄2 Cup (8 tbs)|
To make the pickling solution, add the salt and sugar to the water and bring the water to a boil.
Pour the brine into a large crock and let the brine cool completely.
Add the pig's feet, cover them with a plate and weight the plate with a water-filled jar.
Refrigerate the pig's feet for eight or nine days.
Remove them from the brine, place them in fresh water to cover and soak them in the refrigerator for 24 hours.
Drain the pig's feet and put them in a nonreactive pan with equal quantities of water and wine to cover them.
Add the vinegar, bay leaves, marjoram, parsley, onions, cloves and peppercorns.
Cook the pig's feet for four hours, or until tender.
Cool the pig's feet in the liquid, then remove them from the pan and bone them.
Dip the boned pig's feet in the beaten eggs, then roll them in the bread crumbs and arrange them in one layer in a shallow pan.
Bake them in a preheated 400° F. [200° C] oven until they are golden about 10 minutes on each side.