It was a nice summer day in California and I wanted to cook something interesting with some Duroc pigs’ feet that I had in the fridge. Duroc pork is an heritage variety of pork. I was talking to my mum recently about my Grandmother’s days in Holland and how they used to butcher a pig that would be used for the entire year. At that time they didn’t have a freezer so they canned a lot of the meat. We also spoke about eating the entire animal and not wasting any of the meat. I’ve been on that kick these days myself. I was at an Offal Even in Sacramento on Sunday and the food prepared was outstanding, all made from meat that is normally discarded.
After this event, I picked up some pigs’ feet as this is another cut of meat that many people don’t eat. The question was what was I going to do with it. I know some people sous vide the pigs’ feet, others braise it, I wanted to make pea soup and use the pigs’ feet to add extra flavor. I didn’t have white beans in the house, otherwise I may have made white bean soup with the pig’s feet. Oh well, next time.
As for seasoning, I just seasoned the soup as I went along. I had picked up some pebrella at the Spanish Table in Berkeley so I started with that. Pebrella is a rare form of wild thyme indigenous to the area in Spain between Valencia and Alicante. It has a flavor that is reminiscent of savory, oregano and thyme all at once. Then I added some Chimayo Chile Powder (not quite Spanish, but it did come from New Mexico). Finally I added some Spanish paprika, some dried thyme and a bay leaf. It as my version of a Pig Trotter Split Pea Soup with a Spanish Influence. Hope you enjoy it!
2 pig’s feet – split (I used Duroc Pork trotters)
2 cups green split peas
6 cups water
1 tsp dried thyme
1 large bay leaf
1/4 tsp pebrella (Wild Spanish Thyme)
1/4 Chimayo chile powder
1/4 tsp Spanish paprika
3/4 tsp salt
1 large carrot diced
1 leek diced
1 stalk celery diced
1 tbl olive oil (I used Spanish olive oil)
1. Boil water, cover split beans in boiling water and soak for 2 hours
2. Drain split peas
3. Add split peas to dutch oven
4. Wash pigs’ feet
5. Add pigs’ feet to dutch oven
6. Cover split peas and pigs’ feet with water
7. Add bay leaf and thyme to dutch oven
8. Bring water to a boil, reduce to a simmer, skim off any skim and simmer for 2 hours.
9. In another pan saute the carrot, leek and celery in olive oil.
9. Remove trotters (pigs’ feet), add seasonings and vegetables and continue to simmer for another hour.
10. After trotters have cooled removed meat from the bone and reserve meat.
11. Add meat back to pan. I didn’t have a lot of meat, perhaps 2 ounces from the 2 pigs’ feet. Mix meat through.
Garnish with your favorite yummy tidbits.
I garnished with Pickled Watermelon Rind and Chocolate Sea Salt.