????????St Vincent/Caribbean Pig Feet Souse
Enjoy with Roasted breadfruit, boiled green bananas, dumplings, sweet potatoes, by itself, and much more.
Recipe
Pig feet
Cilantro/you can add parsley as well
Red bell pepper
Garlic
Onion
Thyme
Scotch bonnet pepper
Black pepper
Lime
Lime juice
Vinegar
*Wash your vegetables throughly before cooking.
*If you are using the salted pig feet boil it until it is tender. After the second boiling you add some fresh water to the stock and add your ingredients.
*If you do not want to cook your vegetables and herbs down, you can put it directly into your pig feet after taking it is cooked.
*Serve hot or cold whichever you prefer.
*You can make this with chicken feet, cow feet, conch, black fish, etc.
Fry The Pig Ears Or Eat Them Raw? | The Great Soul Food Cook-off | discovery+
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Pig Feet, Pig Ears and Pork Hocks Southern Style by Sylvie Curry, Lady of Q
Going back to my roots with this slow cooked Southern style rendition of pig ears, pig feet and pork hocks. Competition BBQ, Homecooking , All Things Food
Charcuterie.How To Make A Brawn/Fromage De Tete/Head Cheese.TheScottReaProject
The Making of A Traditional English Brawn/Fromage De Tete/Head Cheese.The name may change,but the results remain the same.This is piggy perfection,and an age old skill that is slowly dying.Its Nose to tail cookery at its finest,Making use of all parts of the pig,Mainly The Pigs Head.showing the whole process from start to finish.THE most detailed video on Pigs Head Charcuterie,36 hours condensed into 25 minutes of porcine pleasure,so pour yourself a drink and indulge in this epic porker of a film.(making a silk purse from a sows ear),many thanks
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
Flame YAK HEAD for $1500! Too Big to Fit Even for the Huge Pot! | Uncle Rural Gourmet
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Uncle Rural Gourmet's secret recipe of yak head, super tasty!
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Sweet & Sour Pig's Head Served Whole
In this episode, Brad and Jeff are back with a pig's head... or two. One of the most popular dishes at their restaurant Alla Spina, these brined, sweet & sour whole pig's head is a serious showstopper. You might want to wait for a big special occasion, but you can definitely try this at home! Subscribe for new awesome recipes and badass food videos:
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Think of it as a charcuterie plate -- instead of already cut and cured meats, you can go buck wild peeling off strips of the cured pig's head like the cheek and jowls and even the snout, tongue and brains. It may seem a little Lord of the Flies-esque, but isn't a huge difference from being served a whole fish or Peking duck. This is a great party platter for anyone who's interested in butchery and nose-to-tail cooking. Start three days in advance to fully brine the head, boil it with aromatics and vegetables until it's fall-off-the-skull tender, then roast and baste it with a sweet and sour beer agrodulce glaze until it's golden brown. Serve with crusty bread, olive oil and jam for an awesome appetizer!
Would you give this a try at a restaurant? Would you make this? If you do, let us know what did you think! What do you want to see on Dude Food next? Tell us in the comments below.
In each episode of Dude Food, we share tips and recipes for manly, mouthwatering foods from burgers to barbecue chicken to a salad a dude would be proud to serve his buddies. Subscribe to see a new episode every Tuesday!