When I was a little kid growing up in Trenton I remember seeing pickled pig’s feet on the shelves of the local grocery store. The Acme at the end of Lalor St., specifically. I can’t recall if they were in the deli,  or in the soul food or Puerto Rican food sections, but they were definately an alarming sight, the very epitome of an exotic, uneatable food item — like how we might think of haggis today. (Of course this was all before I started eating chicharones, lengua, and menudo.) Imagine my surprise when I found out how easy it was to make them.

Note: Pig’s feet can be bought at specialty ethnic butchers and sometimes at Chinese food stores with a meat department. They are not expensive, but not cheap either.
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Pickled Pig’s Feet
(This recipe was composed by Alex.)

2 -3 pig’s feet, or trotters
2-3 bay leaves
2 cloves garlic
1 small onion, chopped
1 small onion for pickling
1 tbs. chicken boullion powder
1 medium carrot
2 small red-skinned potatoes or 4-5 radishes
White vinegar
Cider or Japanese rice vinegar
Olive oil

Cut pig’s feet in half crosswise (or have the butcher do it for you) and slash each piece to the bone three times. Put pig’s feet in large heavy pot or dutch oven with one inch of water to cover. Add bay leaves, boullion powder, garlic, and the chopped onion and boil for 2-3 hours on medium heat. Cool, and store overnight in fridge. The pork fat will jelly and you will want to remove it all, washing it off the feet. Throw the fat away in a plastic bag, doubled, so none of it will leak.

Fry the cleaned pig’s feet in a large pan so they are browned. Put aside.

Cut the carrot into matchstick pieces. Sliver the second onion. Slice radishes or red potatoes very thinly.

Tightly pack all vegetables and pig’s feet into a one gallon glass jar and fill with both vinegars in a 1:1 ratio. (It is necessary for the taste to use both white and sweet vinegars.) Put the lid on the jar tightly . Let stand at room temperature for 3-4 days, then it is ready to eat. After opening, refrigerate. 

 Pig’s feet are sort of gristly with a faint bacon taste, but many people from Mexico like them, considering them a comfort food.