John Blalock

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Pig’s feet part 1, the braise

We’re trying to eat the, well, strangest parts of the pig right now (not that there is anything strange about feet…)

Brined over night in salt water,

Now braising with onions, celery, carrots, fennel seeds, coriander, bay leaves, um, something else too probably. Smells awesome (not like my feet at all).

Braise for 2 hours, then I will fry them, served on salad with some brave friends…

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One Response

  1. Jason says:

    These are great!

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