© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Jun
Servings: 4 to 6
1 pound pig's feet
1 tablespoons finely chopped cilantro root, or bottom 1 inch of cilantro stems
1 tablespoons finely chopped garlic
⅓ cup nam pla
¼ cup granulated sugar
2 teaspoons black soy sauce
3 cups water
½ teaspoon phalo — five-spice powder (star anise, cinnamon, cloves, fennel and peppercorns)
⅛ teaspoon ground black pepper
2 tablespoons oil
phak dong, pickled vegetables
phrik manao, chile lime sauce
Place the pig's feet over and very near very hot coals or not more than 1 inch from a hot broiler. Char the skin quickly, without cooking the meat. Very quickly! Use a propane blowtorch if you'd rather. Scrape away the charred, black part of the skin with a sharp knife and dry the pig's feet thoroughly with a paper towel.
Pound or grind the coriander root and garlic to a coarse paste in a mortar or blender. If you use a blender, add the oil to aid in grinding. Mix the fish sauce, sugar, soy sauce, water, 'five-spice' and pepper in a bow, stirring until the sugar is dissolved. Set aside.
Heat a wok, add the oil and swirl it over the surface if you didn't add it in a blender. Stir-fry the paste from 2 above until it's lightly golden. Add the pig's feet to the wok and stir-fry until a light golden crust is formed. Add the liquid spice mixture and stir to mix well. Cover the wok and bring the mixture to a boil. Reduce the heat and simmer for one hour or until the meat is very tender and falling off the bones.
May be prepared up to 2 days in advance, stored, covered, in the refrigerator and reheated just before serving. Serve with assorted pickled vegetables and Phrik Manao