Paksiw na Pata (Pigs Feet Stew)

This pork dish is easy to prepare and is great for a busy homemaker. Serve hot over rice.

Step: 1

Combine the pig’s feet, vinegar, water, soy sauce, onion, garlic, peppercorns, bay leaves, sugar, and salt together in a stockpot; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low; allow the stew to simmer, stirring occasionally, until the meat pulls easily from the bones and the liquid has thickened, about 1 hour. Serve hot.

Per Serving: 342 calories; protein 30g; carbohydrates 9.2g; fat 20.8g; cholesterol 137.8mg; sodium 1091.7mg.

The word “stew” can process to both a dish and a cooking method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being processing menu whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.