- Pig's feet - 10 lb
- White wine - 200 ml
- Celery diced - 8 oz
- Bay leaves - 2
- Herbs de Provence (or Thyme) - 1 tsp
- Parsley finely - 1/4 cup
- Onion sliced - 1 big one
- Garlic finely - 2 tsp
- Stock - 10 oz
- Salt - 2 tsp
- Black pepper - 10 pieces
- Tomato paste - 4 oz
- Madeira - 2 oz
- Mushroom sliced - 4 oz
Procedures:
1. Clean the pig's feet and marinate using white wine for 1.5 to 2 days
2. Sear the pig's feet to get some color to the skin, then add white wine, celery, onion, herbs, garlic, stock, black pepper corn, salt and tomato paste to braise for about 3-4 hours.
3. Remove the pig's feet and then sieve to take the sauce.
4. Saute the mushroom with the sauce and then add Madeira.
5. Serve with rice or pasta.
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