My dear Friend/Sistha Jacqui passed on. I miss her, she gave me this recipe better than thirty years ago. This dish is lite refreshing and down-home delicious. Go For It—you are gonna love this one. I think I am going to introduce this dish as part of my New Year tradition.
PIG FOOT SALAD
6 pig feet, split in half lengthwise, 1 medium white onion, cut in half, 1 celery stalk, chopped, 2 garlic cloves, 1 bay leaf, 1 teaspoon seasoning salt, 1/2 teaspoon black pepper, 1/2 teaspoon sea salt, 1 tablespoon white vinegar, 2 teaspoons crushed red pepper.
Wash and scrape your pig feet, make sure you remove all the hair. Dump everything into a large pot. Cover with water. Bring to a boil, then lower heat to a simmer and cover the pot. Cook the feet until they start to fall off the bones. It takes about two hours for the feet to cook. To ensure the meat is tender, frequently poke with a fork. Rinse the feet in cold water. Debone and chop the feet into bite-size pieces. Dump the feet into a bowl. Add these ingredients to the bowl with the pig feet. 1/4 cup red onion, finely chopped, 2celery stalks, finely chopped, 1/8 cup green bell pepper, finely chopped, 1/2 cup cilantro, chopped, 2 limes, juiced, zest of 1 lime, 1 teaspoon raw peanuts finely chopped, Mix well. Refrigerate for at least 2 hours before serving. Serve on a bed of lettuce with red onion rings and pickled okra on the side.