Pickled Pig's Feet

Thoroughly rinse the pig's feet under cold water, pat them dry, and place them in a large, heavy-bottomed pot. Add enough cold water to completely submerge the feet. Stir in 1 tablespoon of salt and bring the water to a vigorous boil over high heat. (Approximately 15 minutes)

Once boiling, reduce the heat to the lowest setting, cover the pot, and gently simmer until the meat is incredibly tender and easily separates from the bones. This process typically takes 4 to 5 hours, but check for doneness periodically.

Carefully remove the pig's feet from the pot and allow them to cool slightly. Once cool enough to handle, separate the meat from the bones. Discard the bones and any tough connective tissue. Place the meat in a non-reactive dish (glass or ceramic) and cover it. Refrigerate the meat while you prepare the pickling liquid. (Approximately 20 minutes)

Strain the saucepan, reserving 2 cups of the flavorful cooking liquid. Return the reserved liquid to the saucepan. Add the white wine vinegar, pickling spice, the remaining 1 tablespoon of salt, cloves, peppercorns, and star anise to the pot. Bring the mixture to a boil over medium-high heat. (Approximately 10 minutes)

Once boiling, reduce the heat to low and allow the pickling liquid to simmer gently for 35 minutes. This allows the flavors to meld and deepen, creating a more complex and aromatic pickling brine.

After simmering, strain the pickling liquid through a fine-mesh sieve, discarding all the solids. This will ensure a clear and visually appealing final product.

Pour the hot pickling liquid over the chilled pig's feet meat, ensuring that all the meat is submerged. Cover the dish tightly and refrigerate for at least 10 hours, or preferably overnight. This allows the flavors to fully penetrate the meat. (10+ hours)

Serve chilled as an appetizer or snack. Pickled Pig's Feet are best enjoyed cold to highlight the contrasting textures and tangy flavors.