Recipe courtesy of Mary Sue Milliken and Susan Feniger

Oaxacan Pickled Pigs' Feet

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  • Level: Easy
  • Total: 12 hr
  • Prep: 5 hr
  • Cook: 7 hr
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.
  3. 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.
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