8 Fresh pig's feet; split in
- half lengthwise
2 qt Water
2 c White vinegar
2 lg Onion; coarsely chopped
2 Green bell pepper; cored,
- seeded, coarsely chopped
1/4 c Crushed red pepper; flaked
3 tb Salt
1 tb Freshly ground black pepper
3 c Barbecue sauce;
- Sylvia's own recipe
Wash the pigs feet well. Place them in a large pot and pour in the
water. Add the vinegar, onions, green peppers, red pepper, salt,
and black pepper. Heat to boiling over medium heat. Reduce the heat
to simmering and cook, covered, until just about tender, about
2-1/2 hours. Skim the surface and stir the pigs feet occasionally
during cooking.
Preheat the oven to 350 F. Remove the pigs feet from the broth with
a slotted spoon. Reserve the broth for cooking greens or
vegetables. Arrange them side by side in 2 baking pans large enough
to hold them in a single layer. Spoon the barbecue sauce over them
and bake 15 minutes. Reduce the heat to 300 F and continue cooking
until tender, about 35 minutes.
Recipe by Sylvia Woods of Sylvia's Restaurant in Harlem
