Description
Pig's feet are very tasty, rich, but not for everybody. Lovers of pork legs offer the option of very rich, of a good dinner!
Ingredients
-
Carrots
1 piece
-
Onion
1 piece
-
Water
1 l
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Salt
1.5 tsp
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Bay leaf
3 piece
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Black pepper
0.5 tsp
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Garlic
2 tooth
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Leg
4 piece
-
Figure
2 cup
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Fat
2 Tbsp
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Onion
1 piece
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Carrots
2 piece
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Garlic
2 tooth
-
Spices
0.333 tsp
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Broth
3.5 cup
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Salt
-
Sour cream
2 Tbsp
-
Adjika
3 Tbsp
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Garlic
2 tooth
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Sugar
0.5 tsp
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Spices
0.5 tsp
-
Tabasco
0.5 tsp
Cooking
Pig's feet, rinse well with cold water, clean the hoof, cover with water, add to the pan the onion, carrot, peppercorns, Bay leaf, couple cloves of garlic and salt. Cook at a slow boil for about 2 hours. Remove the legs, strain the broth.
The dish is very convenient to bake it in a deep form. I have a cast iron roaster, you can take a deep ceramic form. From the broth, remove the fat, this fat lightly fry the onions and carrots, chopped add the "petals" of the garlic.
Long grain rice "Orient" from Mistral rinse well, allow to drain water and add to vegetables.
Spices take the taste. I took tested the mixture for pilaf (black pepper, sweet pepper, coriander, barberries, cumin, savory). Grind spices in a mortar.
Add spices to the rice and stir, cook it without liquid, until it becomes slightly transparent.
Flatten the rice with a spatula, add salt to taste and pour the broth in the ratio of 1:1.5. Be careful with the salt because the broth is already salted.
Lay on top of boiled pig's feet and put in heated to 200 degrees oven.
Mix everything for a tasty crust (sour cream, garlic, seasoning, sugar, Tabasco, spices).
As soon as the rice will absorb a little broth (about 15-20 minutes) pour on top of the legs with a mixture for the crust and depakite about 15-20 minutes.
The sauce on top baked in a delicious crust, and the rice soaked with the flavors of the broth and sauce is an incredibly delicious dish! I think he is not ashamed to serve, and guests!
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