Chinese Pickled Pig’s Feet

Member, Class of 1955

• 2 pig’s feet
• 3 quarts water
• 2 Tbsp flour
• 1/4 cup cornstarch
• 1 Tbsp salt
• 2 cups brown sugar
• 1/4 cup shoyu
• 2 cups water
• 1 cup vinegar
• 2 tsp wine
• 1 piece ginger root, crushed
• 1 tsp Aji
• 1 cup chopped green onions

Cut pig’s feet into 1-1/2 inch pieces. Place in large saucepan; add the 3 quarts water and simmer 30 minutes. Drain and rinse. Combine flour, cornstarch, salt and sugar; add shoyu, the 2 cups water, vinegar, wine, ginger and ajinomoto. Combine with pig’s feet and simmer about 1 to 1-1/2 hours or until tender. Sprinkle with green onions and serve.

Yield: 6 servings

NOTE: You may substitute 4-5 lbs of spareribs (sweet-sour style, country-style, or barbecue style) for the pig’s feet. May be served on a bed of thinly sliced daikon and carrots.