Fried Pigs' Feet

By the RecipeCafe Archives

Ingredients

• 1 Pigs' feet (quantity as needed)
• 1 Salt, to taste
• 1 Black pepper, to taste
• 1 Bread crumbs (fine, dry), as needed
• 1 Egg, beaten, as needed (for dipping)
• 1 Lard or frying fat, sufficient for deep frying

Instructions

1. 1. Prepare the pigs' feet: wipe them clean and dry with a damp cloth, then pat dry.
2. 2. Season the pigs' feet on all sides with salt and black pepper.
3. 3. Coat each foot in bread crumbs, then dip in beaten egg (egg-wash technique: submerge briefly so the egg adheres as a binder), then coat again in bread crumbs, pressing gently to adhere.
4. 4. Heat lard or frying fat in a deep, heavy pot or cast-iron Dutch oven to 375°F (190°C). Use a frying thermometer to verify temperature. The fat should be deep enough to submerge the pieces — at minimum 3 inches (7.5 cm) deep.
5. 5. Carefully lower the breaded pigs' feet into the hot fat using a slotted spoon or frying basket. Do not crowd the pot. Fry in batches if necessary. Fry for 6–10 minutes, until the exterior is deep golden brown, the crust is crisp and firm to a gentle prod, and the internal temperature reads 165°F (74°C) on an instant-read thermometer.
6. 6. Remove with a slotted spoon and drain on a wire rack set over a sheet pan, or on absorbent paper, for 2–3 minutes before serving.