- 3 pounds pigs' feet, split
- 3 1/2 quarts water
- 3 1/2 cups red wine vinegar
- 2 tablespoons black peppercorns
- 6 bay leaves
- 1 tablespoon plus 3/4 teaspoon salt
- 2 teaspoons dried thyme
- 1 medium carrot, peeled and diced
- 1 medium poblano chile, stemmed, seeded and diced
- 1 medium red bell pepper, cored, seeded and diced
- 1 medium yellow bell pepper, cored, seeded and diced
- 1 to 2 jalapeno chiles, stemmed, seeded and minced
- 1/2 cup olive oil
- 1/2 teaspoon freshly ground black pepper
- Lettuce leaves for serving
Place the pigs' feet, water, 3 cups of the red wine vinegar, the black peppercorns, bay leaves, 1 tablespoon of the salt and the dried thyme in a large stockpot. Bring to a boil, reduce to a simmer and cook, uncovered, until the skin starts to pull away from the bones and the meat slips off easily when pierced with a fork, 1 1/2 to 2 hours. Set aside to cool completely, then refrigerate 1 hour.
Remove and discard the outer layer of skin and fat from the pigs' feet and discard the bones. Slice the meat and soft cartilage into 1 x 1/8-inch thick strips.
Place the meat, carrot and all the peppers in a large mixing bowl. Add the olive oil, the remaining 1/2 cup red wine vinegar, the 3/4 teaspoon salt and the pepper and toss well to combine. Cover and chill 2 to 4 hours. Serve cold on lettuce-lined plates.