Basic Preparation Of Pig Heads, Feet, Tails, Ears, Snouts

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Title: Basic Preparation Of Pig Heads, Feet, Tails, Ears, Snouts
Categories: Pork, Info, Offal
Yield: 4 Servings

Step I: Cleaning

Remove any hairs on heads, feet, tails, ears or snouts by singeing
over an open flame or plucking. Scrub well (using a vegetable brush
if desired) and then sprinkle with salt, rubbing it into the skin.
Rinse well with cool water; pat dry Remove any excess fat. Poultry
feet (chicken, duck or turkey) must be stripped of their outer scaly
skin; plunge them in boiling water for 1 minute, as you would do
before peeling tomatoes. Proceed with recipe.

Step II: Parboiling

Parboil in salted water (1 teaspoon salt for each quart water) for 5
minutes. Drain, discarding water. This step serves the propose of
ridding the meat of running blood as well as clinging meat, fat or
bone residue, thereby adding clarity to sauces.

Source: Allen, Jana, and Margaret Gin (1974) Innards and Other Variety
Meats. San Francisco: 101 Productions.

Collected by Bert Christensen Toronto, Ontario rosewood@interlog.com
http://www.interlog.com/~rosewood

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